Ingredients
- ½ cup 1 stick / 0.25 lbs unsalted butter, softened
- ½ cup 0.25 lbs brown sugar, packed
- ¼ cup 0.13 lbs granulated sugar
- 1 large egg
- **1 teaspoon vanilla extract
- 1 cup 0.5 lbs all-purpose flour
- ½ cup 0.25 lbs graham cracker crumbs (about 4 full crackers)
- **½ teaspoon baking soda
- **¼ teaspoon salt
- ¾ cup 0.38 lbs semi-sweet chocolate chips or chunks
- ¾ cup 0.38 lbs mini marshmallows
- ½ cup 0.25 lbs chopped graham cracker pieces (additional for topping)
- Optional: extra chocolate chunks or marshmallows for pressing on top
Instructions
- Preheat Oven:
- Set oven to 350°F (175°C).
- Line baking sheets with parchment paper.
- Cream Butter & Sugars:
- In a large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
- Add Egg & Vanilla:
- Mix in the egg and vanilla until smooth.
- Mix Dry Ingredients:
- In a separate bowl, whisk together flour, graham cracker crumbs, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture and mix until combined.
- Add the Good Stuff:
- Fold in chocolate chips, mini marshmallows, and graham cracker pieces.
- Scoop & Bake:
- Scoop dough into heaping tablespoons and place 2 inches apart on baking sheets.
- Press a few extra chocolate chunks or marshmallows on top for that signature s’mores look.
- Bake for 8–10 minutes, or until the edges are golden and marshmallows are gooey.
- Cool Slightly & Serve:
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Enjoy warm for maximum gooeyness!