Ingredients:

  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 3/4 cup brown sugar, packed
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 1/2 cups mini marshmallows
  • 1 cup milk chocolate chips
  • 1 cup crushed graham crackers
  • 1/2 cup crushed Chips Ahoy cookies

Instructions:

  1. In a mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
  2. In another bowl, cream the butter, brown sugar, and granulated sugar using an electric mixer until light and fluffy.
  3. Add the eggs one at a time, followed by the vanilla extract. Mix until well combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Cover the dough and refrigerate for at least 30 minutes to firm up.
  6. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  7. Remove the dough from the fridge and spread half of it onto the bottom of the prepared baking sheet.
  8. Layer the mini marshmallows evenly over the dough, followed by the chocolate chips and crushed graham crackers. Optionally, sprinkle the crushed Chips Ahoy on top.
  9. Spread the remaining dough over the top, sealing the edges carefully.
  10. Bake in the preheated oven for 20-25 minutes or until golden brown around the edges.
  11. Allow the cookie to cool in the pan for about 10 minutes before transferring it to a cooling rack.