Chewy, gooey milk chocolate chip cookies with graham cracker crumbs and mini marshmallows. Adapted from Kevin & Amanda.
1/2 cup butter, softened
1/2 cup sugar
1/4 cup brown sugar
1 teaspoon vanilla
1 1/3 cups flour
3/4 cup graham cracker crumbs (7 full-size graham crackers, finely crushed)
pinch of cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1 cup milk chocolate chips
1 cup mini marshmallows
Preheat oven to 350 degrees. Line two large cookie sheets with parchment paper (the marshmallows will melt and stick to the pan, so lining the pans with parchment is very important).
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar, and brown sugar. Incorporate the egg followed by the vanilla. In a bowl, stir together the flour, graham cracker crumbs, pinch of cinnamon, baking powder, and salt. Turn the stand mixer on low and gradually add the dry ingredients, mixing just until it is all combined and forms a dough. Mix in the chocolate chips and marshmallows.
Using a medium cookie scoop (about 1 ½ tablespoon-sized balls), scoop the dough onto the prepared cookie sheets, 12 per sheet. Flatten the dough slightly with the palm of your hand.
Bake the cookies in the preheated oven for 10-12 minutes, being careful not to over bake.
To make graham cracker crumbs, pulse the graham crackers in a food processor. If no food processor is available, put them in a plastic zipper bag and give them a good whack with a rolling pin until finely crushed.
I reserved some of the chocolate chips and marshmallows to stud the top of each cookie just prior to baking. This step isn't necessary, but makes for a prettier cookie (as pictured).