- 40
- 30 mins
- 70 mins
Ingredients
- 2 c. all-purpose flour
- 10 graham crackers
- 1 tsp. baking soda
- 1 tsp. salt
- 2 stick unsalted butter
- 0.50 c. granulated sugar
- 0.50 c. dark-brown sugar
- 1 tsp. vanilla extract
- 2 large eggs
- 8 oz. dark chocolate chips
- 2 c. marshmallow crème
- 2.25 tsp. Flaky sea salt
Preparation
Step 1
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
In a large bowl, whisk together flour, graham cracker crumbs, baking soda, and salt; set aside.
With an electric mixer, cream together butter and sugars for 2 to 3 minutes, or until pale and fluffy. Add vanilla extract and eggs, one at a time, beating thoroughly until fully incorporated. Add flour mixture and beat until just combined.
Drop dough in 2-tablespoon portions onto prepared baking sheets. Lightly press down with the palm of your hand to flatten to 1/2-inch thick. Bake 14 to 15 minutes, or until cookies are golden brown around the edges. Let cool on pan 5 minutes; transfer to rack and cool completely.
In a small heatproof bowl set over a small saucepan of simmering water, melt chocolate until smooth, stirring often. Let cool 2 to 4 minutes. Use a spoon or small spatula to spread each cookie with 1 heaping teaspoon marshmallow crème. Drizzle 1 teaspoon melted chocolate on top of crème, and swirl together. Sprinkle immediately with salt. Let harden 30 minutes before serving.