# Ingredients:
→ Dry Ingredients
01 - 2 1/2 cups all-purpose flour
02 - 1 cup graham cracker crumbs (about 8 crackers)
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon baking powder
05 - 1/2 teaspoon fine sea salt
→ Wet Ingredients
06 - 1 cup unsalted butter, cold and cubed
07 - 1 cup light brown sugar, packed
08 - 1/2 cup granulated sugar
09 - 2 large eggs, cold
10 - 2 teaspoons pure vanilla extract
→ Mix-Ins
11 - 1 1/2 cups semi-sweet chocolate chips or chunks
12 - 1 cup mini marshmallows, plus extra for topping
13 - 3/4 cup coarsely chopped graham crackers
14 - 4 regular milk chocolate bars, broken into pieces (for topping, optional)
# Directions:
01 - Preheat oven to 400°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together all-purpose flour, graham cracker crumbs, baking soda, baking powder, and sea salt. Set aside.
03 - Using a mixer, beat cold cubed butter, brown sugar, and granulated sugar until light and creamy, about 3 minutes.
04 - Add cold eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract.
05 - Gradually add the dry ingredients to the wet mixture, mixing just until incorporated.
06 - Fold in chocolate chips, mini marshmallows, and chopped graham crackers until evenly distributed.
07 - Divide dough into 12 equal pieces, approximately 4 ounces each. Shape into tall, rough balls. Press additional marshmallows and milk chocolate pieces onto tops if desired.
08 - Position dough balls at least 3 inches apart on prepared baking sheets.
09 - Bake for 10 to 12 minutes, until edges are golden and centers remain slightly underbaked.
10 - Allow cookies to cool on baking sheets for 10 minutes, then transfer to a wire rack to cool completely. Serve while warm for best texture.
