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  • 1 1/4 cup (160 grams) all-purpose flour
  • 1 1/4 cup (141 grams) whole wheat flour*
  • 1/2 (2.5 grams) teaspoon salt
  • 1 teaspoon (5 grams) baking soda
  • 1/2 teaspoon (2.5 grams) baking powder
  • 1 cup (90 grams) crushed honey graham crackers
  • 1 1/2 teaspoon (7.2 grams) ground cinnamon
  • 1 cup (227 grams) butter, room temperature
  • 3/4 cup (165 grams) brown sugar
  • 2 large eggs
  • 1 teaspoon (5 grams) vanilla extract
  • 2/3 cup (117 grams)  semi-sweet chocolate chips
  • 1/2 cup (88 grams) roughly chopped milk chocolate
  • 2 cups (100 grams) mini marshmallows


  • Mix together both flours, salt, cinnamon, baking soda and baking powder. Set aside.
  • Break up the graham crackers into small pieces. Be careful to not let it get too powdery, but some graham cracker powder is okay. Set aside.
  • Cream the butter and sugar together until fluffy.
  • Slowly add the eggs one at a time, then the vanilla. Slowly add the eggs one at a time, then the vanilla. Beat well, then slowly add the flour mixture and beat until just incorporated.
  • Fold in the graham crackers and chocolate.
  • Take a tablespoon and a half of the cookie and create a small indentation.
  • Stuff 4 - 5- mini marshmallows into the indentation. Make sure they are tightly packed in. Top with another 2/3 tablespoon of cookie dough and press together until the dough completely covers the marshmallows. Repeat with the remaining dough and marshmallows.
  • Place the cookies on a baking sheet and cover. Cover with plastic wrap and chill in the refrigerator overnight, up to three days.
  • Preheat the oven to 350 degrees.
  • Uncover the cookies and bake for 8 - 9 minutes or until a light golden brown.
  • Use a spatula to immediately remove the cookies to cool on a wire rack. For the best results, place the cookies near a fan to cool them quickly.
  • Serve immediately or store in an airtight container and enjoy within 24 hours.
  • If you want to learn how to cheat this recipe, take a look at the note below this recipe!

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