Instructions
Step 1: Preheat the oven to 350°F and line baking sheets with parchment paper.
Step 2: In a medium bowl, whisk together the flour, baking soda, and salt.
Step 3: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and creamy.
Step 4: Add the eggs and vanilla extract, mixing until smooth.
Step 5: Gradually add the dry ingredients to the wet ingredients and mix until combined.
Step 6: Fold in the chocolate chips and crushed graham crackers.
Step 7: Scoop portions of cookie dough onto the prepared baking sheets, spacing them apart.
Step 8: Bake the cookies for 10 to 12 minutes until lightly golden.
Step 9: Remove the cookies from the oven and immediately press half a marshmallow and a piece of Hershey’s chocolate into the center of each cookie.
Step 10: Return the cookies to the oven for 1 to 2 minutes until the marshmallows soften slightly.
Step 11: Allow the cookies to cool on the baking sheet for several minutes before serving.
Storage and Reheating Tips
Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them for up to 2 months. Reheat in the microwave for 10 seconds to make the marshmallow and chocolate soft and gooey again.
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