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Marshmallow Teddy Graham Chocolate Chip Cookies

Servings 18 large cookies

Ingredients

  • 1 cup butter room temperature (2 sticks)
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 1 tsp vanilla
  • 2 eggs
  • 2 1/4 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 cups semi-sweet chocolate chips plus more for topping
  • 2 cups marshmallows broken up into chunks
  • 1 cup Honey Teddy Grahams plus more for topping
  • rainbow sprinkles

Instructions

  1. Preheat the oven to 375° F and grease cookie sheets with baking spray or line with baking mats.
  2. With an electric mixer, beat together the butter and the sugars until creamy. Mix in the vanilla, and then add the eggs, one at a time, mixing slowly after each addition.
  3. In a separate bowl, combine the flour, baking soda, and salt. Add this mixture into the butter/sugar mixture slowly, stirring well. Fold in all of the marshmallow bits. Then, fold in the chocolate chips, Teddy Grahams, and sprinkles, saving some of each for topping after they come out of the oven if desired.
  4. Optional but recommended step: place the cookie dough in the fridge for about 30 minutes to chill the dough. This is helpful if your cookies tend to spread out/come out flat; they will not spread as much if the dough is chilled.

  5. Scoop dough into rounded tablespoons about 2 inches apart on the cookie sheets for smaller cookies. I like to make larger cookies by putting about 1/3 cup of dough for each cookie. If you decide to make them large, only put 5-6 on each cookie sheet. Making them this size makes about 18 large cookies.

  6. Bake for 9-11 minutes. Larger cookies will need a longer cooking time. Once you take them out of the oven, top the cookies with the remaining chocolate chips, Teddy Grahams and rainbow sprinkles, if desired. Let the cookies cool for 10-15 minutes before serving. Enjoy!