Heads up, mama! This dough needs to chill at least an hour, so plan ahead. Yes, I know that's a pain. But it will be worth it. Also worth it: getting ahold of some parchment paper to line your cookie sheets. I've even found this at the dollar store, although cheap parchment tends to be a one-and-done deal, whereas I've reused better stuff many times over.
1 box chocolate cake mix (with the incredible shrinking cake-mix "thing" I've found at my grocery store, the mix I used was about 15 ounces...if you like a soft cookie, use one with pudding in the mix)
1/2 cup milk chocolate chips
1/3 cup oil (be generous here if your cake mix is more than 15 ounces)
2 eggs
9-12 large marshmallows
3 whole sheets graham crackers
1. Cut marshmallows in half width-wise. Put them in the freezer until further notice.
2. Combine the cake mix and the chocolate chips.
3. In a small bowl or 1-cup glass measure, whisk together the oil and eggs.
4. Dump the oil/egg mixture on top of the cake mix and stir just until you don't see any more dry cake mix.
5. Cover and chill at least an hour or up to several hours. Did you cut and freeze your marshmallows? If not, do it now.
6. Preheat oven to 350 degrees. Line your cookie sheets with parchment as advised above. Or, if absolutely necessary, butter them like crazy or spray very generously with nonstick cooking spray.
7. Put the graham cracker sheets in a small plastic storage bag and take out any frustrations you've got by banging them into very fine crumbs. Dump the crumbs into a small bowl.
8. Scoop out two-tablespoons globs of dough and line them up on your cookie sheet, 9 to a sheet. (Only prep and bake one sheet at a time.) When you've got your globs all lined up, get your marshmallows out of the freezer. Press and flatten out a dough glob a little, put a marshmallow half in the center, then form the dough around the marshmallow, encasing it completely. Use a little extra dough if you need it...you want your marshmallow all tucked in. Repeat with the remaining dough blobs you've already portioned out. Return remaining marshmallows to freezer and dough to refrigerator.
9. Roll and coat each marshmallow/cookie dough blob in graham cracker crumbs...don't be skimpy here. If you run out of crumbs, beat up some more.
10. Place marshmallow/cookie dough/graham cracker packages on the lined/greased/sprayed cookie sheet and bake for 6-9 minutes, or just until puffed and slightly cracked.
11. Cool on cookie sheet on a wire rack for 5 minutes before using a spatula to remove cookies to the rack to cool completely. Or to a plate to eat immediately.
12. Makes 16-24 cookies, depending on various factors...whether you're pro- or anti-raw cookie dough, how big your "2 tablespoon" blobs are, that sort of thing. Store airtight if storage is something you actually end up needing.