Prep time20 minutes
Cook Time12-15 minutes
Equipment: Kana Pre-Cut Parchment paper
226 g unsalted butter (2 sticks)
200 g brown sugar (1 cup)
200 g white sugar (1 cup)
1 tbsp vanilla extract
2 tsp baking soda
1 tsp baking powder
1 tsp kosher salt
450 g whole wheat pastry flour (2 ½ cup)
150 g graham crackers, crushed (about 13 crackers)
100 g semi-sweet chocolate chunks (About 1 cup)
100 g mini marshmallows (about 1 ½ cups)
Preheat oven to 350°F. Line a ½ sheet baking pan with Kana Pre-Cut Parchment paper. Set aside.
Using a stand mixer fitted with a paddle attachment or a hand mixer, cream butter and sugars together on medium-high speed for 5-7 minutes. The mixture will be light and fluffy and the sugar should be mostly dissolved. Add extract. Mix thoroughly.
Add eggs one at a time. Once mixed, add baking soda, baking powder, and salt. Mix thoroughly.
With the mixer off, add flour and graham cracker crumbs. Pulse the mixer to incorporate. Then let the mixer run on medium-high speed for about 60-90 seconds to ensure the dough has fully come together. Turn mixer off.
Add chocolate chunks. Pulse mixer gently and then mix on high speed for 30 seconds, scraping the sides if needed.
Portion out scoops of dough (I use a 1.5 oz portion scoop). Flatten each dough ball and place 5-7 mini marshmallows in the middle.
Form the dough around the marshmallows and re-roll into a ball.
Place the balls of dough on a sheet tray and let them chill in the freezer for at least 20 minutes. You will bake them right out of the freezer which helps them stay fluffy and not spread out too much!
Bake 5 cookies at a time for 12-14 minutes or until lightly golden brown. (I usually rotate the pan halfway through baking.)
Cool for 10 minutes or until firm, then remove cookies to a cooling rack.