Prep time: 15 mins
Cook time: 8 mins
Total time: 23 mins
- ½ cup butter (1 stick, room temperature)
- ½ cup white sugar
- 1 egg
- 1 tsp vanilla
- 1 cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1 cup semi-sweet chocolate chips
- 1 cup chopped graham cracker pieces
- 1 cup miniature marshmallows, divided
- Preheat oven to 350° F (175° C).
- In a mixing bowl, beat room temperature butter, sugar, eggs, and vanilla until creamed together.
- In a separate bowl, mix flour, cocoa, baking soda, and salt with a fork.
- Add flour/cocoa/baking soda/salt mixture a little at a time into butter/sugar/eggs/vanilla mixture by beating at low speed until well blended.
- Mix in chocolate chips, graham cracker pieces and ½ cup mini marshmallows by hand.
- If oven is still preheating, let chill in refrigerator for a few minutes (I find this helps the cookies keep their shape).
- Using a teaspoon, drop batter onto cookie sheets, leaving an inch around each cookie drop. You can stick in chocolate chips and graham cracker pieces onto the tops to make them "prettier."
- Place into oven and bake for 6 minutes, then quickly press the other ½ cup marshmallows into the tops of the cookies.
- Bake for another 2-3 minutes, then remove from the oven.
- Let cool 2 minutes before transferring to a cooling rack.
Makes 24 cookies
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/chocolate-smore-cookies/
3.1.05