Gather the ingredients - * Butter * Brown sugar * Egg * Vanilla extract * Flour * Baking soda * Chocolate chips * Mini marshmallow * Graham cracker
In a large bowl, whisk together the melted butter and granulated sugar. Once combined, whisk in the egg and vanilla extract.
Next, add the flour and baking soda. Stir until no large lumps of dry ingredients remaining.
Add the chocolate chips, marshmallows, and graham crackers. Gently fold them into the cookie dough, making sure not to break up the graham cracker.
Place the cookie dough in the fridge for 30 minutes to chill. Don't skip this step - otherwise the dough will be too soft and spread too much.
Once chilled, scoop 2-tablespoon sized cookies onto a parchment lined baking sheet, making sure to place them at least 2" apart.
– Bake the cookies for 12-15 minutes or until the edges are set and golden brown. – Remove the cookies from the oven and tap the tray on the counter. This will help sink the centers so the cookies set. Allow the cookies to cool to room temperature on the tray.
Store leftover cookies in an airtight container at room temperature for up to three days.
Full recipe at mildlymeandering.com