I was perusing Pinterest a couple of days ago and found a recipe for Graham Cracker Chocolate Chip cookies that looked intriguing. After reading the ingredient list and seeing the 3 cups of graham cracker crumbs I knew I needed to add in marshmallows and use chocolate chunks and make this a smores cookie. It was a super delicious cookie and knew it needed to be saved here on the website.

• 3 cups graham cracker crumbs
• 1 1/2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 sticks butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar
• 1 tablespoon vanilla extract
• 2 large eggs
• 1 cup semi-sweet chocolate chunks
• 1 cup marshmallows

Preheat oven to 350 degrees F. Line cookie sheet(s) with parchment paper. Set aside. In a bowl, whisk together graham cracker crumbs, flour, baking soda and salt. Set aside. In a large mixing bowl, beat butter and sugars on medium-high speed until light and creamy. Add vanilla and eggs to butter mixture and beat again until well combined. With the mixer on low speed, gradually add the flour mixture to the wet mixture, increasing speed as needed. Mix only until just combined. Fold in chocolate chips and marshmallows, mixing to evenly distribute. (The cookie dough may feel drier than most other chocolate chip cookie batters, but it should hold together if you press it with your fingers.) Using a 2 tablespoon scoop, place balls of cookie dough onto the prepared cookie sheets. Fold a marshmallow on top of the cookie dough to make it look pretty. Bake 8 to 10 minutes. The edges of the cookies will be slightly golden and the centers still soft. Cool cookies on the cookie sheet for 5 minutes, then transfer to a cooling rack to finish cooling. (The cookies will firm up as they cool.)