Ingredients
11 Tablespoons unsalted butter, room temperature
1 cup brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon cinnamon (this is optional, but highly recommended)
2 1/2 cups of flour
1/2 cup semi-sweet chocolate chips
1 cup mini marshmallows
3 regular sized Hershey Bars
1-2 packages graham crackers
Instructions
In a medium sized bowl, whisk together the flour, baking soda, sea salt and cinnamon. Set aside.
In another bowl, cream butter, and the white and brown sugar together with an electric mixer. Once the mixture is light and fluffy, add the eggs and vanilla. Mix until combined.
Slowly, add flour mixture to the butter mixer and combine on a low speed.
Fold in the chocolate chips and marshmallows. Chill dough in refrigerator for 1 hour to overnight (The original recipe said they only chilled for an hour and couldn't tell a difference compared to another batched she chilled overnight. I on the other hand threw the bowl in the freezer for about 20 minutes and began to cook afterwards...they were still delicious)
Now you can preheat the oven to 375 degrees. Line the baking sheets with parchment paper.
Lay out graham crackers side by side on the pans, as close as possible (they should be touching). Then place tablespoons of the chilled dough on the center of each graham cracker. Press the dough down slightly with fingertips.
Bake for 5 minutes then remove from oven. Now, break up the Hershey's bar and place a piece on top of the melted dough.
Proceed to bake for an additional 5-7 minutes (or more if your cookies are thicker) They will be done when the edges begin to turn golden brown.
Once the cookies are done, let them cool for about 5 minutes. Now pour yourself a glass of milk and ENJOY!
This recipe came from the girl who ate everything
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