Ingredients
1 stick unsalted butter, room temperature
¾ cup light brown sugar, lightly packed
½ teaspoon vanilla extract
Pinch of salt
½ cup all-purpose flour
½ cup graham cracker crumbs, plus more for sprinkling
24 miniature marshmallows
1 cup chocolate chips
Preparation
Beat the butter and sugar in the bowl of an electric mixer until light and fluffy. Add the vanilla and salt and mix until combined.
Put the flour into a large frying pan over medium heat. Toast the flour, stirring constantly, until it has a light golden color and a nutty fragrance.
Add the flour and graham cracker crumbs to the butter and mix until combined. Divide the cookie dough into 24 equal portions.
Place the marshmallows on a baking sheet and gently toast them with a kitchen blowtorch. Turn the marshmallows over and toast the other side.
When the marshmallows have cooled, use your hands to wrap one piece of cookie dough around each miniature marshmallow. When all of the cookie dough bites have been rolled, place them on a waxed paper-lined sheet pan in the refrigerator to chill for 1 hour or more.
When the cookie dough bites are thoroughly chilled, melt the chocolate chips. Dip the chilled cookie dough into the chocolate, shaking off any excess. Place the chocolate-dipped bites onto the waxed paper-lined sheet pan, sprinkling the tops with graham cracker crumbs as you go. Allow the chocolate to harden in the refrigerator before serving.
