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Export 10 ingredients for grocery delivery
Step 1
Heat oven to 180°C/350°F/160°FF
Step 2
Heat butter in microwave until it's just melted. Set aside while you prep the other ingredients.
Step 3
Line 3 baking trays with baking paper. See notes
Step 4
Sift the flour, bi carb soda, baking powder and salt together. Set aside
Step 5
In the bowl of a stand mixer, combine the cooled melted butter and sugars until well blended
Step 6
Add the egg, egg yolk and vanilla and beat until light and creamy, then continue to beat on medium-high for another 5 minutes.
Step 7
Stop the mixer, add the flour mixture and beat until almost combined
Step 8
Remove bowl from stand, add the 4 crushed Graham crackers and choc chips then combine with a spatula. DO NOT OVERMIX
Step 9
Using a large ice-cream scoop, scoop out balls of cookie dough
Step 10
Make an indent in the top of each ball. Fill indent with 6-8 mini marshmallows, then roll back into a ball
Step 11
Toss each cookie ball into the extra crushed crackers, then place onto prepared baking sheet, leaving plenty of space to spread. I put 6 on each large cookie tray
Step 12
Bake cookies for 12 minutes, until lightly golden. Remove from oven and transfer the cookies (still on the baking paper) to a bench. After 5 minutes, transfer to a cake rack to cool.
Step 13
Cookies will last well for a few days, in an airtight container
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