• 1 1/2 C all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp corn starch
• 3/4 C semi-sweet chocolate chips
• 10 Tbsp unsalted room-temperature butter
• 1/4 C granulated sugar
• 1/2 C light brown sugar
• 1 egg
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 C mini marshmallows or marshmallow bits
• 1 bar of Hershey’s chocolate
• 4 graham crackers
Coarsely chop graham crackers and Hershey’s bar and tear each mini marshmallow in half. Combine flour, salt, baking powder, baking soda and corn starch in a bowl, set aside. Using a mixer, beat butter and sugar until creamy, then add egg and vanilla and combine well. Gradually add flour mixture to butter mixture, on low speed, until just combined. Reserve a handful of marshmallows and set aside. Add remaining marshmallows, chocolate chips and graham crackers; mix until just combined on low speed. Refrigerate for 1 to 4 hours. Heat oven to 350 degrees. Portion out dough into two tablespoon balls and place on parchment paper-lined cookie sheet, 2 to 3 inches apart. Bake for 8 minutes, then top the cookies with remaining marshmallows, as well as Hershey’s pieces.
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