adapted from: Sweet Pea's Kitchen
1 1/2 pkgs. graham crackers, broken into squares
2 ½ cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon, opt.
11 tablespoons unsalted butter, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla
1 1/2 - 2 c. milk chocolate chips
1 1/2 cups mini marshmallows
2 – 3 regular sized Hershey’s® bars, broken into pieces
Preheat oven to 375 degrees F. Line a rimmed cookie sheet with parchment paper or spray with cooking spray. Lay out graham cracker squares, side by side, on the pans as close as possible (they should be touching). In a medium bowl, whisk together the flour, baking soda, salt and cinnamon; set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream butter with both sugars until light and fluffy, about 2-3 minutes. Beat in eggs and vanilla. Reduce the mixer to low speed and add the flour mixture, mixing until combined. Fold in chocolate chips and marshmallows. Place tablespoons of dough on each graham cracker square. Bake for 5 minutes then remove from oven and press a Hershey’s bar piece on to the top of each cookie. Return pans to the oven and bake for 5 to 7 more minutes or until dough is golden brown at the edges (I baked mine for around 12 minutes more and they were still pretty gooey). Remove to a wire rack to cool. Yield: 28 cookie squares.