Submitted by: Josh R. from Chicago, IL
Yield: Roughly 2 dozen cookies, depending on how large you make your cookies.
Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
Put parchment paper in a baking pan that’s 8 x 8 or 9 x 9. Spread out the graham crackers in the pan. Using a meat tenderizer, smash the graham crackers to a fine dust. Careful, don’t make too big a mess! You could alternatively use a coffee grinder, but then you don’t get any of the fun of smashing!
In a medium size mixing bowl, mix together graham cracker dust, flour, salt, and baking soda. Set aside.
In a large mixing bowl, cream together butter and sugars.
Beat in eggs and vanilla.
Mix in dry ingredients until combined.
Mix in chocolate chips.
Mix in mini-marshmallows.
Mix in Hershey’s bar chunks
Make dough balls that weigh between 1.5oz and 1.7oz and place onto the baking sheet. On a standard baking sheet, 6 dough balls should fit nicely.
Bake at 350 for 11-13 minutes.
Honey graham crackers are my favorite, but cinnamon graham crackers add a nice flavor as well. You can always add cinnamon or honey on top of the dough balls before baking to really bring these up a notch. This recipe doesn’t include resting the dough because who has time to wait for cookies? BUT, if you just said you have time to wait for cookies, I usually let the cookie dough rest at least overnight, sometimes up to 72 hours. And while we’re at it, if you have the extra time, you should definitely brown your butter.