Delicious combination of rich milk chocolate bar chunks, bits of graham cracker and melty, toasted gooey marshmallows baked in cookie dough with a graham cracker crust as well
CO 10 minutes
- 2/3 cup butter softened
- 1 cup brown sugar packed
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 cup milk chocolate chips
- 3/4 cup semi-sweet chocolate chips
- 1 1/3 cup mini marshmallows divided
- 3 large sized Hershey bars broken into pieces
- 2 sleeves graham crackers broken into squares + 2-3 graham crackers broken into bits for top of cookies.
Preheat oven to 375 degrees F.
Whisk together flour, baking soda, salt in a medium bowl. Set aside.
Using a mixer, cream together butter and sugars until light and fluffy in another bowl.
Add vanilla, then add eggs one at a time, beating after each addition.
Slowly beat in flour mixture until just incorporated.
Fold in the milk chocolate and dark chocolate chips and 1 cup of marshmallows.
Lay out graham crackers on a baking sheet, touching each other, no space in between.
Place small scoops of cookie dough on the graham crackers, using an ice cream scoop and spread dough out a little by flattening with back side of scoop or spoon.
Bake for 5 minutes without disturbing.
After 5 minutes of baking
Press Hershey pieces, 1/3 cup marshmallows. and 1/3 cup broken graham crackers on top.
Bake for 5-7 more minutes.
Cool cookie bars in pan.
Cut cookies into bars or squares.
Store at room temperature in a sealed container.
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