Ingredients
For the cookie dough base:
3/4 cup butter, browned or softened (you should take the few extra minutes and brown it - trust me)
3/4 cup dark brown sugar (light brown sugar works too)
1/2 cup sugar
2 eggs
1 teaspoon vanilla
1/2 teaspoon salt
1-3/4 cups all purpose flour
3/4 teaspoon baking soda
1/2 cup semisweet chocolate chips
1/2 cup dark chocolate chips
For the toasted graham crackers:
2 Tablespoons butter
4-5 sheets graham crackers, crushed into small pieces (like the size of peas or smaller)
10 regular size marshmallows cut into halves
flaky sea salt to finish (optional but highly recommended)
Directions:
Brown the butter. Let it cool.
In the meantime, crush the graham crackers into very small pieces (about the size of peas or smaller - see photo above), toss with 2 Tablespoons of melted butter until coated well. Bake at 350 on a cookie sheet until golden - about *8 minutes, watch carefully so they don't burn. Let cool completely. *Side Note - please watch the graham crackers VERY carefully. My sister burned the first batch and tried to blame my "hot oven." We all know that's not true. :)
Mix the cooled butter with the sugars until combined thoroughly. Add the eggs and vanilla, mix until combined.
Add the flour, 1/2 teaspoon of salt, and soda to the butter/sugar mixture. Mix together until just combined. Gently fold in the chocolate chips and graham cracker pieces.
Make approx 1 ounce balls (approximately 2 tablespoons) with the dough while stuffing the center of each with one marshmallow piece. This part won't be perfect. Just do your best to stuff the marshmallow halves into the center of each dough round. You will have exposed marshmallow and that's okay. When you place them on the cookie sheet to bake, arrange them so that those with exposed marshmallow parts are on top.
Refrigerate the cookie dough balls for at least one hour.
When ready to bake, preheat the oven to 350. Remove from the refrigerator and place on a cookie sheet lined with parchment at least 2-inches apart. Sprinkle with a smidgen of flaky sea salt (optional). Bake for 12-15 minutes. The edges should be golden, but the centers soft and gooey. When ready, remove from oven, allow to cool for a few minutes then transfer to cooling rack.
Makes approximately 2 dozen cookies depending on size. Store in airtight container.