Directions
- 1Combine all-purpose flour, baking powder, baking soda, cornstarch, and salt in a bowl.
- 2In a separate bowl, cream together cold butter, white sugar, and brown sugar until just combined.
- 3Add one whole egg, two egg yolks, and a splash of vanilla extract to the butter and sugar mixture and mix.
- 4Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- 5Split the cookie dough in half (each half should be around 510g).
- 6To one half of the dough, add ground-up graham crackers and graham cracker chunks, mixing until just combined.
- 7To the second half of the dough, add cocoa powder, espresso powder, and chopped Hershey's milk chocolate, mixing until just combined.
- 8Scoop both doughs into a large cookie scoop, leaving a space in the middle for the marshmallow.
- 9Press a marshmallow into the center and wrap the cookie dough around it, ensuring a small portion of the marshmallow peaks through the top.
- 10Place the assembled cookies on a baking sheet and freeze overnight (or for a minimum of 3-4 hours).
- 11Top with flaky salt and bake at 325°F (163°C) for 17-18 minutes.
- 12Optionally, use a blowtorch to toast the marshmallows on top of the baked cookies.
- 13Let the cookies cool on the baking tray for 15 minutes to set before serving.
Ingredients
- 355 g All-purpose flour
- 8 g Baking powder
- 6 g Baking soda
- 3 g Salt
- 4 g Cornstarch
- 227 g Cubed, cold butter
- 200 g Packed brown sugar
- 120 g White sugar
- 2 Egg yolks
- 1 Whole egg
- 2 tsp Vanilla extract
- 25 g Finely blended graham crackers
- Graham cracker chunks
- 25 g Cocoa powder
- 1 tsp Espresso powder
- 3 Chopped Hershey's milk chocolate bars
- Marshmallows
- Flaky salt
Equipment
Mixing bowlsStand mixerBaking trayCookie scoopBlowtorch (optional)
Tips
- Cover and freeze dough balls overnight (or 3-4 hours minimum).
- Press marshmallow into the middle and wrap the cookie dough around so just a little peaks through the top to insulate the marshmallow.
- If using a smaller cookie scoop, cut marshmallows in half.
- Let cool on the baking tray for 15 minutes to set.
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