3/4 cups gluten-free graham cracker crumbs (store bought, or you can try out my recipe!
3/4 cup mini marshmallows
1 cups semi-sweet chocolate chunks or chips
Instructions
In a medium bowl, cream together the butter and sugars on medium speed for about three minutes until smooth. Beat in the egg and vanilla extract on medium speed for another two minutes.
In a separate small bowl, combine the flour, cornstarch, baking soda, and salt.
Add dry ingredients to the wet ingredients, one half at a time, until you form a dough and everything is well-combined.
Crush the graham crackers in a plastic bag, or use a food processor to turn them into crumbs. They don’t all have to be crumbs, but there should only be very small chunks. Beat the graham cracker crumbles into the dough on medium speed for about a minute, until well-combined.
Use a spatula to fold in the marshmallows and chocolate chunks. Use your hands to gently knead the dough and get everything well-combined. Cover the dough with plastic wrap and let it chill in the refrigerator for about an hour before baking.
When the dough is ready, preheat your oven to 350 degrees and line two large baking sheets with parchment paper.
Now, form the cookies. Take a heaping tablespoon and use your hands to firmly form a ball. The key is to get the marshmallows and chocolate chunks tucked into the dough so that the cookies don’t spread out flat when they bake. Space each cookie on a cookie sheet at least two inches apart. You might have to do two rounds of baking.
Bake your cookies for no more than 10 minutes. They will continue setting once you remove them from the oven.
Let the cookies cool on the baking sheets for about 20 minutes, then transfer each cookie to a cooling rack. Be careful not to transfer them when they’re still super soft, or else some of the cookie could fall through your cooling rack.
Let them cool on the rack for another 20 minutes until they reach room temperature. Serve immediately or store in an airtight container for up to four days.
