1. 1

   Preheat oven to 375

   In an electric mixer, cream together butter and sugars. Add vanilla and eggs. Mix well.

   In a separate bowl, combine dry ingredients, except the last three add ins. Slowly add the dry ingredients to the wet and mix until combined. Add in the chocolate, graham crackers, and marshmallows.

   Scoop with a tablespoon or medium disher (aka ice cream scoop) and roll dough into balls. Place on a parchment or wax paper lined baking sheet 2 inches apart. Bake for 9 – 11 minutes or until the sides and tops just start to turn golden brown.

   Makes 2 - 3 dozen large cookies.

   Things to note about this recipe: First, this batch is HUGE. I have a Kitchenaide stand mixer and the bowl was nearly over flowing. I think next time, I may do only half of this amount. Secondly, I may just poke the marshmallows into the top of the cookies next time. The ones that came in direct contact with the cookie sheet turned into hard caramel. (I should have KNOWN that, but I wasn’t thinking about that fact that marshmallows are basically solid sugar, and when sugar hits 375 degrees, crazy things can happen) I destroyed like 5 cookies trying to remove them from the sheet. Oh well, the ugly ones are treats for the chef.

   
   

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