- 1 cup [2 sticks] butter, browned
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg, 1 egg white
- 2 tsp. vanilla extract
- 1 1/2 cup whole wheat flour
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 cup crushed graham crackers
- mini marshmallows
- 1 cup dark chocolate chips
start by browning the butter. this is a slow, patient process and jessica from how sweet it is
explains it far better than i ever could. seriously, great directions. once the butter has browned, transfer it to a mixing bowl to cool.
while it is cooling, preheat the oven to 375 F and mix together the dry ingredients. in a separate mixing bowl [from the butter] add the flour, baking powder, salt.
take a few graham crackers and put them in a large ziploc bag. next, beat the ziploc bag as hard as you can on the counter, with your fists, etc. [it’s a great way to relieve some stress..]. that is how you crush your graham crackers. you could always buy graham cracker crumbs, but i prefer the mix of chunkier and smaller pieces. it adds a nice texture. now measure a cup and place them aside.
once the butter has cooled a bit, add the sugar and mix until combined. next, add the vanilla extract and eggs and continue to mix. pour the dry ingredients into the wet ingredients and mix until well combined. now add in the graham crackers and blend it into the dough. fold in the chocolate chips. place in the refrigerator to chill for at least 30 minutes.
once the dough has cooled, take a cookie scoop, or 1-2 tbsp. of dough, and form a ball with your hands. flatten the ball of dough on the prepared cookie sheet. take four mini marshmallows and place them on top of the flattened dough. repeat with another ball of dough, except place it on top of the marshmallows. pinch the ends of the cookie together to make sure no marshmallows are peeking through. flatten the top of the cookie slightly with your hand. repeat with the rest of the dough.
bake at 375 for 10 minutes, remove from heat, and let cool.