Ingredients:

  • 1/2 cup unsalted butter, softened
  • 3/4 cup light brown sugar, packed
  • 1/4 cup granulated cane sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 cup whole wheat pastry flour
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1 cup dark chocolate chips (70% cocoa)
  • 1/2 cup graham crackers, roughly chopped
  • 1 cup mini marshmallows

Instructions:

  1. Cream together the softened butter, brown sugar, and cane sugar in a large bowl until the mixture is pale and fluffy.
  2. Beat in the room-temperature egg and vanilla extract, ensuring the batter is smooth and fully emulsified.
  3. In a separate medium bowl, whisk together the all-purpose flour, whole wheat pastry flour, baking soda, and salt.
  4. Gradually add the flour mixture to the wet ingredients on low speed. Mix only until just combined to keep the cookies tender.
  5. Gently fold in the dark chocolate chips, chopped graham crackers, and mini marshmallows by hand using a spatula.
  6. Scoop rounded tablespoons of dough onto parchment-lined sheets, leaving 2 inches of space between each cookie.
  7. Bake at 350°F (175°C) for 9–11 minutes until the edges are golden-brown and the marshmallows are toasted, but the centers still look slightly soft.