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Step 1
Cream the softened butter, sugar & brown sugar in a stand mixer.
Add the eggs in one at a time. Add the vanilla and mix.
Step 2
In a separate bowl, sift the flour, baking soda & salt. Add the
graham cracker crumbs and mix together.
Step 3
Add the flour and graham cracker crumb to the wet ingredients in
about 3 increments, scrapping the bowl down in between. Mix until
combined. Add the chocolate chips and mix all together until
combined.
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Step 4
Refrigerate the dough for at least 30 minutes. While refrigerating
the dough, preheat the oven to 375. And roll your large
marshmallows into a ball. You will need about 20-24
marshmallows.
Step 5
Line cookie baking sheets with parchment paper. Using an ice
cream scoop scooper size, scoop out a portion of cookie dough.
Flatten the dough in your hand and put the rolled marshmallow into
the dough. Wrap the cookie dough around the marshmallow and
place about 2-3 inches apart on a parchment lined baking sheet.
Step 6
Bake in the preheated oven for 8-10 minutes, rotating halfway in
between. Let cool 5-8 minutes.
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