½ cup room temperature butter
½ cup granulated cane sugar
½ cup dark brown sugar
¼ cup applesauce
2 tsp vanilla extract
1 ½ cups + 3 tbsp all purpose flour
⅔ cup graham cracker crumbs
¼ tsp salt
¾ tsp baking soda
¾ cup chocolate chips
⅔ cup Campfire® Mini White Marshmallows
Add the softened/room temperature butter to a large mixing bowl or bowl of a stand mixer.
Add in both sugars and cream together with an electric mixer for about 30 seconds.
Beat in the applesauce and vanilla.
Spoon and level the flour to measure and add to the bowl with the salt and baking soda. Stir to combine. Add graham cracker crumbs and stir to combine.
Fold in the chocolate chips. Add the dough to the fridge for 30 minutes.
Preheat the oven to 350 degrees Fahrenheit.
After 30 minutes, take a medium cookie scoop and scoop the dough into your hand. Flatten it out slightly, stick in about 4-5 mini marshmallows and roll up into a ball, trying to get some marshmallow to show on top. Place on a baking sheet lined with parchment paper.
Repeat until all dough has been used.
Bake for 13-17 minutes. The edges should be golden brown and the centers nice and soft.
Once done, sprinkle on some chopped up chocolate and use a round cookie cutter to scoot around the cookies into a perfectly round shape. Let cool on the baking sheet for about 15-20 minutes, then transfer to a cooling rack with a spatula to finish cooling.
Photography by: Sweet Fix Baker
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