⅛teaspoonNescafe Taster's Choice House Blend Instant Coffee Light
½cupGhirardelli milk and semisweet chocolate chips and discs
2ozsemisweet Ghirardelli baking bar
¾cupmarshmallowsdehydrated or stale
¾cupgraham cracker crumbs
12tablespoonsunsalted buttermelted
Instructions
Prep your 8x8" or 9x9" square baking pan by lining it with parchment paper or aluminum foil leaving some excess hanging over the sides. Grease well with cooking spray. Preheat your oven at 350°F.
Melt the butter and add it to a large mixing bowl. Next, add in both the granulated sugar and brown sugar. Whisk everything until the mixture is well combined.
Now, add in the egg and egg yolk one at a time, beating well between each addition. Add in the vanilla extract and instant coffee granules and whisk until the mixture is smooth and well combined.
In a medium bowl, combine all your dry ingredients together including the all-purpose flour, graham cracker crumbs, salt, and baking soda. Mix the dry ingredients until combined and then dump this dry mixture all at once into the wet ingredients.
Next, add in the marshmallows and chocolate all at once. Fold everything together until just combined and it resembles cookie dough. It’s important to fold it in gently because we don’t want to overmix. If a bit of flour is visible, that's fine.
Dump the dough into your prepared baking pan. Using your clean hands begin to press down on the down and spread it as evenly as possible in the pan. You can also use the bottom of a measuring cup if you prefer, but I just find using your hands is easier. Once you're satisfied with the evenness of the dough, you can place a few more chocolate chips and marshmallows and slightly press them in on top.
Place the pan in the oven and turn the temperature down to 325°F. Bake at 325°F for 25-30 minutes. It really depends on how hot your oven is, but I would check it at 20 minutes regardless. You want it slightly undercooked because it will continue to cook as it cools, similar to actual cookies. For me 25 minutes was perfect and then I let it cool in the pan for another 10-15 minutes. Out of the oven, it will appear puffy, but as it cools it will shrink down a bit.
Once they cool slightly, they'll set up more but they'll remain soft and chewy. Cut them into squares and enjoy them warm!
Video
Notes
Store covered at room temperature for up to 4 days.