- 3/4 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 teaspoon cinnamon
- 2 1/2 cups flour
- 1/2 cup semi-sweet (or milk chocolate) chocolate chips
- 1 cup mini marshmallows
- 4 regular sized Hershey’s bars, broken into pieces
- 2-3 packages graham crackers, broken into squares
- In a medium bowl, whisk together the flour, baking soda, sea salt and cinnamon to combine. Set aside.
- In the bowl of an electric mixer, cream butter with white and brown sugar until light and fluffy. Add the eggs and vanilla and mix until combined.
- Add the flour mixture to the butter mixer and combine on low speed. The consistency of the batter should be that of cookie dough.
- Fold in the chocolate chips and marshmallows.
- Preheat the oven to 375 degrees. Line cookie sheets with parchment paper or Silpat (a silicone liner that is so much easier to use than parchment paper). I used two cookie sheets to fit all the dough.
- Lay out graham crackers side by side on the pans as close as possible (they should be touching). You may have to add or remove graham crackers according to how much dough you have. If you want your cookies thicker you will use more dough and less graham crackers.
- Place 1.5 – 2 tablespoons of dough on graham crackers about 1 – 1 ½ inches apart. Press down slightly with fingertips. Note: The cookies in the picture below haven’t been smooshed.
- Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top. You can place as many pieces or as little as you want depending how much chocolate flavor you want. The Hershey’s bar pieces melt quickly in your hands. Mine were covered in chocolate after this step.
- 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. Remove to a wire rack to cool. For clean cutting make sure cookies are completely cool and cut with a sharp knife. If you notice the cookies don’t meet the exact edge of the graham cracker; that’s where the trimming comes in.
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