Recipe yields 24 cookies
3/4 cup unsalted butter
1/2 cup granulated sugar
1/2 cup light brown sugar
1 large egg
1 tsp vanilla extract
1 1/4 cup all-purpose flour
1 cup graham cracker crumbs
1/2 tsp salt
1/2 tsp baking soda
1 cup chocolate chips
1 cup marshmallows
24 chocolate squares (I used ones filled with sea salt and caramel, but chose any flavor you like)
Preheat the oven to 350F degrees. In a food processor, place 3-4 graham crackers and pulse until you have one cup of evenly sized crumbs.
In a mixing bowl, combine the graham cracker crumbs, flour, salt and baking soda.
In the bowl of your stand mixer, beat the butter and sugars until light and fluffy.
Add the egg and vanilla extract and continue to beat until fully incorporated.
Slowly mix in the dry ingredients until they are fully incorporated and there are no white streaks of flour. Use a spatula to scrape down the sides of the bowl and get all the ingredients in there.
Add in the chocolate chips and give it one more good mix.
Line your baking sheet with parchment paper and using a cookie scoop, place the cookie dough onto the tray. Bake in the oven for 7 minutes.
Once you remove the cookies from the oven, immediately press a handful of marshmallows on top and return to the oven for 2-3 additional minutes (or until the marshmallows are melted.)
Push the chocolate squares onto the melted marshmallows and let the cookies cool. After 5 minutes, remove the cookies to wire cooling rack.
Serve these cookies at your next BBQ for all the familiar flavors of a s'more that everyone loves.