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
Author: Kim Lange
2/3 cup butter softened
1 cup brown sugar packed
1/2 cup granulated sugar
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.
Line a 13×18 sheet pan with parchment paper, spraying the parchment with non-stick cooking spray.
Lay out graham crackers on baking sheet leaving no gaps between them.
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.
Optional: Bake for 3 minutes and using a scoop or spoon, spread the top of the dough lightly, so the chocolate and dough mixes together, for a different variation. Place back in oven for 2 minutes.
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.