• Preparation Time 25 minutes
  • Baking Time 12 minutes
  • Makes 25 cookies
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 1 cup Crisco® All Vegetable Shortening
  • 1 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 2 cups Robin Hood® Original All Purpose Flour
  • 1/2 cup graham cracker crumbs
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup miniature marshmallows
  • 8 oz chopped milk chocolate

Serving Size: 25 cookies


Serving Size: 25 cookies

  • Preheat oven to 350°F (180°C). Line a large baking sheet with parchment paper.
  • Cream shortening and sugar until light and fluffy in a large mixing bowl. Beat in egg then vanilla.
  • Mix together flour, graham cracker crumbs, baking powder and salt in a separate medium bowl. Stir in marshmallows and chocolate. Stir flour mixture into creamed mixture.
  • Gently press into 1 ½” balls (4 cm); place 2” (5 cm) apart on prepared baking sheet.
  • Bake in centre of preheated oven for 12 minutes or until golden. Let cool 5 minutes, then transfer to cooling racks.


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