Ingredients
1cupall-purpose flour,spooned and leveled
⅔cupunsweetened cocoa powder
1tspbaking soda
⅛tspsalt
½cupunsalted butter,softened to room temperature
½cupgranulated sugar
½cuplight sugar,or dark brown, packed
1large egg
1tsppure vanilla extract
2tbspmilk
½cupminiature marshmallows,cut in half
4full-sheet graham crackers,ground into fine crumbs
Preparation
Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.
Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together in a large bowl on medium speed for about 2 to 3 minutes until creamed.
Beat in the egg and vanilla extract. Scrape down the sides of the bowl as needed.
With the mixer running on low, slowly add the dry ingredients into the wet ingredients until combined. Add the milk.
Cover and chill for at least 2 hours and up to 3 to 4 days.
Take the dough out of the refrigerator and allow it to slightly soften at room temperature for 10 minutes.
Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
Pour the graham cracker crumbs into a bowl. Take 1½ tablespoons of chilled dough and roll it into a ball. Roll each cookie dough ball into the graham cracker crumbs. Repeat with the rest of the cookie dough.
Bake for 10 minutes. Remove from the oven and press 3 to 4 pieces of marshmallow on top of each cookie. Return to the oven for another 1 to 2 minutes.
Remove from the oven. Allow to cool on the cookie sheet for at least 5 minutes before transferring to a wire rack to cool completely.
Serve with milk, and enjoy!
