Instructions

• 1 Take out butter and leave it on the counter to soften before starting anything else.
• 2 Preheat oven to 350°F and line a baking sheet with parchment paper. Set aside.
• 3 In a medium bowl, mix together dry ingredients: flour, graham cracker crumbs, baking soda, baking powder, and salt. Set aside.
• 4 Using a KitchenAid mixer, cream together butter and sugars until combined.
• 5 Beat in eggs and vanilla until light (about 1 minute).
• 6 Mix in the dry ingredients, little by little, until combined. (Don't pour all dry ingredients in at once, mix half first, then the other half)
• 7 Add chocolate and mini marshmallows and mix well.
• 8 Put the bowl in the fridge for about 10 minutes for the dough to chill slightly.
• 9 Take the bowl of the fridge. Using a cookie scoop, place the dough evenly spaced on the prepared cookie sheet. Roll out each ball.
• 10 Bake in preheated oven for approximately 12 minutes. Don't overbake - they may be lightly browned in a few places, which is exactly how you want them. They will set up as they sit on the cookie sheet for a few minutes.
• 11 Let them sit on the baking pan for 5 minutes before removing to cooling rack. Store in an airtight container at room temperature for up to 5 days, or in the freezer for up to 2 months.