Ingredients
Scale
- 1 1/2 cups graham cracker crumbs (about 12 graham crackers)
- 1 cup quick oats
- 1 cup milk chocolate chips (or semi-sweet chocolate chips)
- 1/2 cup unsweetened cocoa powder
- 1/2 cup unsalted butter (1 stick)
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 1 cup mini marshmallows
- 1/4 cup mini chocolate chips (optional, for garnish)
Instructions
- Line a large baking sheet with parchment paper or a silicone baking mat.
- In a medium saucepan over low heat, melt the butter, honey, cocoa powder, and milk chocolate chips together, stirring frequently until the mixture is smooth and glossy. Remove from heat and stir in the vanilla extract.
- In a large mixing bowl, combine the graham cracker crumbs and quick oats. Pour the melted chocolate mixture over the dry ingredients and stir until a thick, dough-like consistency forms.
- Gently fold in the mini marshmallows until they are evenly distributed throughout the dough.
- Scoop about 2 tablespoons of dough at a time and roll it into a ball using your hands. Place each ball on the prepared baking sheet, leaving space between them.
- Use the back of a spatula or your hand to gently flatten each ball into a cookie shape.
- Place the baking sheet in the refrigerator and let the cookies chill for at least 2 hours, or until they are firm and set.
- Optional: Sprinkle the tops of the cookies with mini chocolate chips before serving.
- Once set, the cookies are ready to serve. Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Chill Time: 2 hours