S'mores Cookies

Heat the oven. Preheat to 350°F. Line 2 baking sheets with parchment.

Mix the dry ingredients. In a bowl, whisk together flour, graham cracker crumbs, baking soda, salt, and cinnamon (if using).

Cream butter and sugars. In a large bowl, beat softened butter, brown sugar, and granulated sugar until fluffy, about 1 to 2 minutes.

Add egg and vanilla. Beat in the egg and vanilla until smooth.

Make the dough. Add the dry ingredients to the wet and mix just until no dry streaks remain. Fold in chopped chocolate and mini marshmallows (tuck the marshmallows in, do not leave a bunch sitting on the outside).

Scoop and shape. Scoop dough into 2-tablespoon portions and roll into balls (a little heaping is fine). Place on the baking sheet, leaving about 2 inches between cookies. Plan for about 6 to 8 cookies per sheet so they have room to spread. If you want extra goo, press a few mini marshmallows into the center of each mound so they are mostly covered.

Yield note: You will get about 18 to 24 cookies depending on how generous your scoops are.

Bake. Bake for 10 to 12 minutes, until the edges look set and the centers still look a little soft. If baking two trays at once, swap racks and rotate the pans halfway through.

Add the marshmallow tops. In the last 2 minutes of baking, gently press a marshmallow half onto the top of each cookie. Place it cut-side up for maximum toasty surface area. (If you prefer a neater look, cut-side down also works, but it can stick and brown a little less.)

Cool like you mean it. Let cookies cool on the pan for 10 minutes before moving to a rack. This sets the structure and keeps the centers chewy.

Optional crisp-edge upgrade. For rounder cookies, use a spoon to gently “scoot” the edges in a circle right when they come out of the oven. Works best while they are still hot and soft.