The softest graham cracker cookie is topped with marshmallow fluff and drizzled with chocolate to make all of the flavors of a s'more!
1 stick (1/2 cup) salted butter, softened (see note)
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1/2 tablespoon vanilla extract
1 large egg
1 1/3 cups (160 g) all-purpose flour
3 full-size graham crackers (about 2/3 cup), crushed (see note)
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup marshmallow fluff
2/3 cup melted chocolate chips
Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
Cut each butter stick into 5 pieces and place in your stand mixer.
On a low setting, start beating the butter and then add the sugar, mixing until just combined and there are no visible chunks of butter (1-2 minutes).
Mix in the vanilla and egg.
Scrape the sides and bottom of the bowl and then pour in the flour, graham cracker crumbs, baking soda and salt. Slowly mix until just combined. If the dough seems pretty soft, cover and refrigerate for 20 minutes.
Use a cookie scoop or a heaping tablespoon to portion out 12 cookies. Gently press your thumbs into the center of the cookie dough ball and place 1 Tbsp of marshmallow fluff.
Bake for 10-12 minutes until golden and cool on a baking rack.
Melt the chocolate chips in a microwave. Let cool for a few minutes and then transfer to a ziploc bag. Cut a very small corner of the bag and drizzle the chocolate on top of the cookies.
Butter: Soften the butter either by leaving on the counter for 30 minutes or heating in the microwave for 5-15 seconds until it is soft enough to leave an indentation but firm enough to still be solid. Make sure you don't soften too much or the dough will be too soft. I do this by rotating it every 3-4 seconds so it evenly softens.
Graham crackers: I put the graham crackers in a ziploc bag and just crush with the heel of my hand but you can do it with a rolling pin instead. You want it crushed enough so that there are still some small (pea-sized) pieces, but not that completely a powder.
Top Tips for Soft Cookies
Mix as little as possible! Creaming the butter and sugar a lot will whip in too much air and result in cake-like cookies. Mixing too much after the flour is added will form too much gluten development, resulting in firm cookies. Always leave the mixer speed on low and only mix until just combined.
Make sure the butter is not too soft (see Notes section) or the cookies will spread out too much in the oven. If your dough is soft and sticky, refrigerate the dough for 15-30 minutes before baking.
Use a cookie scoop to portion out the dough evenly. This is my favorite one from Amazon (commissionable link).
I usually pull the cookies out of the oven just before they look done. The edges will start to turn golden brown, but the top will still look moist. I'd rather have an under-baked cookie instead of an over-baked cookie and you can always throw them back in the oven for a few more minutes if needed.
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