1/3 cup sugar
1 teaspoon baking soda
½ teaspoon salt
2 large eggs
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
1 cup graham cracker crumbs (about 9 rectangle crackers crushed)
2 cups chocolate chips or chunks
1 cup freeze-dried miniature marshmallow bits
Preheat the oven to 350 degrees F. Line baking sheets with parchment paper. Set aside.
Using an electric stand mixer fitted with the paddle attachment or in a bowl with a handheld electric mixer, add the butter, brown sugar, granulated sugar, baking soda, and salt. Mix together until very light and creamy, 2-3 minutes, scraping down the sides of the bowl as needed.
Add the eggs and vanilla and mix until evenly combined.
Add the flour and graham cracker crumbs and mix until just barely combined; a few dry streaks are ok.
Add the chocolate chips or chunks and marshmallow bits and mix until incorporated.
Scoop the dough by heaping tablespoons onto the prepared baking sheets, spacing at least 2-inches apart.. I like to roll the mounds of dough so they are smooth, but you don’t have to be obsessive like me.
Bake for 10-12 minutes until just golden on the edges and a little crackly on top. Let the cookies sit for a few minutes on the baking sheet before removing to a wire rack to cool completely.
Recipe and image from Mel's Kitchen Cafe
