5bars (43g each)Hershey's milk chocolate bars, chopped into ½-inch pieces
16largemarshmallows
Instructions
Cream butter and brown sugar in a large mixing bowl until light and fluffy, 2-3 minutes. Add eggs, one at a time, beating well after each. Scrape down bowl and continue to beat for another 1-2 minutes. Add vanilla and beat well.
Combine flour with baking soda and salt in a medium bowl. On low speed, add flour mixture and graham cracker crumbs to butter/egg mixture until fully incorporated. Stir in chopped chocolate bars.
Refrigerate dough for at least ½ an hour, but up to 3 days.
Weigh out 85-90 gram portions of dough (for smaller cookies) and 135-140 gram portions (for larger cookies) and flatten each in the palm of one hand. Add a large marshmallow to middle of flattened dough and pinch dough up around marshmallow, but not covering completely (you want the top of the marshmallow exposed).
Place shaped cookies on parchment-lined baking sheet and freeze for 15 minutes.
Preheat oven to 325° F. Bake cookies from frozen until marshmallows and cookies are golden brown, 15-20 for smaller cookies and 20-25 minutes for larger cookies. Upon removal from oven, push a few chocolate pieces into the cookies, if desired, for that melty chocolate effect on top.
Notes
Cookies will keep for 3-4 days at room temperature, but the marshmallows will lose their crunchiness. Place them in a 350° F oven for 5 minutes to regain the crunchiness, OR use a kitchen torch and toast the marshmallows.