Ingredients

• 1 cup (225g) unsalted butter, softened

• 1 cup (200g) brown sugar

• ½ cup (100g) granulated sugar

• 2 large eggs

• 2 tsp vanilla extract

• 2 cups (250g) all-purpose flour

• 1 cup (100g) cocoa powder

• 1 tsp baking soda

• ½ tsp salt

• 1 cup semi-sweet chocolate chunks (plus extra for topping)

• 1 cup mini marshmallows (plus extra for topping)

• 1 cup graham cracker pieces

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Instructions

1. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.

2. Mix wet ingredients: In a large bowl, cream together the butter, brown sugar, and white sugar until light and fluffy. Add the eggs one at a time, then stir in the vanilla.

3. Combine dry ingredients: In another bowl, whisk together flour, cocoa powder, baking soda, and salt. Gradually add to the wet mixture until just combined.

4. Fold in mix-ins: Gently stir in chocolate chunks, mini marshmallows, and graham cracker pieces.

5. Scoop & shape: Drop heaping tablespoons of dough onto the prepared baking sheets. Press a few extra marshmallows, chocolate chunks, and graham cracker bits on top for that bakery-style look.

6. Bake for 10–12 minutes, or until edges are set but centers are still slightly soft.

7. Cool on the baking sheet for 5 minutes, then transfer to a wire rack. The marshmallows will stay gooey, and the chocolate will be melty.

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Tips

• For extra chewy cookies, chill the dough for 30 minutes before baking.

• If marshmallows spread too much, add them halfway through baking for prettier tops.

• Store in an airtight container for up to 5 days — or freeze for later!