Ingredients:

2 sticks unsalted butter (16 Tbsp)

2 cups all purpose flour

¾ cup light brown sugar

½ cup granulated sugar

2 large eggs

3 Tbsp Ovaltine (optional, or, swap with regular milk powder)

1 Tbsp vanilla extract 

2 tsp kosher salt

1 tsp baking soda 

¼ tsp baking powder

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2 x 8 oz. chocolate bars, chopped, (or a scant 2 cups of chocolate chips)

7 + 1 graham crackers (separated)

4 cups mini marshmallows 

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Method:

• First, char the marshmallows: Spray a quarter sheet pan with liberally non-stick spray, then spread the 4 cups of mini marshmallows in a single layer on the tray. 

• Many ovens have broilers that are just off or on, but if your broiler has a low setting, set it to low, otherwise, just turn it on and place the tray beneath the broiler. 

• Watch the marshmallows carefully as they toast under the broiler, bring them to your desired shade but be warned they can burn snaps fingers like that! I like to take them to a nice deep char, campfire style, but be warned your smoke alarm may not like this! 

• Carefully remove the hot tray from beneath the broiler and place in the freezer to chill.

• Turn off the broiler and preheat the oven to 350. Proceed with mixing the cookie dough. 

• In a medium bowl add all of the dry ingredients and mix together thoroughly with a whisk, set aside. 

• Add both sugars and butter (cut into rough tablespoons) to the bowl of your stand mixer, set the machine to low speed for 1 - 2  minutes, then raise to medium high and cream butter/sugars until smooth – about 3 minutes. 

• Scrape down the sides and bottom of the bowl, then return the machine to low speed. Add eggs one at a time and mix ensuring they are fully incorporated. Add vanilla extract. 

• Raise machine speed to medium high for 3 - 4 minutes, scrape bowl, then mix for a further 3 - 4 minutes. You’re looking for the mixture to become pale and fluffy with no chunks of butter or sugar remaining. Scrape down the sides of the bowl (again).

• Add dry ingredients and mix together just until no dry spots remain, no more than 30 seconds or so. 

• Add chopped chocolate bars and graham crackers (reserving 1 graham cracker for decor), mix for 10 - 15 seconds to just barely incorporate and break down the crackers (but you still want large-ish pieces).

• Take charred marshmallows out of the freezer and break into pieces directly into the dough, mix for 10 - 15 seconds to incorporate (reserve a few marshmallows for decor.)

• If the marshmallows feel a little stuck to the tray, toss them back in your preheated oven for 15 seconds ors so, this should help loosen them up. 

• Using a wooden spoon or spatula, give the dough a few mixes by hand to make sure all add-ins are thoroughly incorporated. 

• Portion the dough into 1/4 cup portions (or, use a 2 oz. scoop) onto a sheet tray. This dough can be made well in advance, if you wish. Store portioned in the fridge for up to 2 days, or for over a month in the freezer, wrapped well in plastic wrap. 

• Press reserved broken pieces of graham cracker and marshmallow into the tops of portioned dough (so they look pretty, duh.)

• Bake cookies 6 at a time on a parchment lined baking sheet at 350 for 12 - 15 minutes. You’ll know the cookies are done when they puff, spread, and don’t appear “wet” on top. 

• Be aware that any cookie baked with marshmallows inside has the tendency to bake-off a little misshapen due to the melting marshmallows, combat this by carefully re-shaping the hot cookies as soon as they come out of the oven by tucking their edges using a 4” ring mold or biscuit cutter, or a large-rimmed cup, or use a spoon or potholders to push the edges in. 

• Cookies can be stored at room temperature for up to 3 days, well wrapped in plastic wrap.