Ingredients
Scale
Wet Ingredients
- 1 cup (2 sticks) butter – Room temperature 🧈
- ¾ cup granulated sugar 🍬
- ¾ cup brown sugar 🍯
- 1 teaspoon vanilla extract 🍦
- 2 large eggs 🥚
Dry Ingredients
- 2¼ cups all-purpose flour 🌾
- 1 teaspoon baking soda 🥄
- 1 teaspoon salt 🧂
Add-Ins
- 2 cups semi-sweet chocolate chips 🍫
- 2 cups marshmallows (broken into chunks) 🍥
- 20–30 pieces of Hershey’s chocolate 🍫
- 2 cups Honey Teddy Grahams 🐻
Instructions
- Preheat Your Oven: Preheat your oven to 375°F (190°C). Grease your cookie sheets with baking spray or line them with baking mats to prevent sticking. Preparing your baking surface in advance ensures a smooth workflow.
- Cream the Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the room-temperature butter with the granulated sugar and brown sugar. Beat until the mixture is light and fluffy. This step is crucial as it incorporates air into the dough, giving your cookies a tender texture.
- Add Vanilla and Eggs: Mix in the vanilla extract to enhance the dough’s flavor. Add the eggs one at a time, mixing slowly after each addition. This gradual incorporation prevents the dough from curdling and ensures a uniform consistency.
- Combine the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the butter and sugar mixture. Stir gently to avoid overmixing, which can make the cookies tough.
- Fold in the Add-Ins: Gently fold in the semi-sweet chocolate chips, marshmallow chunks, and one cup of Teddy Grahams. Distributing these add-ins evenly ensures every cookie is packed with flavor.
- Chill the Dough (Optional): For thicker, chewier cookies, chill the dough in the refrigerator for about 30 minutes. This step helps the dough firm up, reducing spread during baking.
- Scoop the Dough: Use a cookie scoop or rounded tablespoons to portion out the dough onto the prepared cookie sheets. Place the dough balls about two inches apart to allow room for spreading. For larger cookies, use 3-4 tablespoons of dough per cookie but limit to about six cookies per sheet to ensure even baking.
- Bake: Bake the cookies for 9-11 minutes, or until the edges are slightly crispy and golden brown. Larger cookies may require an additional 1-2 minutes. The centers will look slightly underbaked but will firm up as they cool.
- Top with Teddy Grahams and Hershey’s Chocolate: Immediately after removing the cookies from the oven, press the remaining Teddy Grahams and Hershey’s chocolate pieces onto the tops. This step not only enhances the flavor but also makes the cookies look irresistible.
- Cool: Allow the cookies to cool on the baking sheets for 10-15 minutes before transferring them to a wire rack. Cooling on the pan helps the cookies set and develop their chewy texture.
Notes
- Substitutions:
- Use dark chocolate chips for a less sweet option.
- Replace Teddy Grahams with crushed graham crackers if needed.
- Substitute mini marshmallows for broken chunks for a different texture.
- Variations:
- Add a teaspoon of cinnamon to the dough for a warm, spiced flavor.
- Include chopped nuts for an extra crunch.
- Try peanut butter chips or butterscotch chips for a unique twist.
- Serving Suggestions:
- Serve these cookies warm with a glass of milk or hot cocoa for the ultimate comfort treat.
- For a party, arrange them on a platter with additional Teddy Grahams and chocolate pieces for decoration.
- Prep Time: 15 minutes
- Cook Time: 10 minutes