These are my new favorite cookies. Love, love, love them! I found the recipe here and made one adaptation:
In addition to the 1 cup of graham cracker crumbs, I've added 1 cup graham cracker pieces. One sleeve of graham crackers is enough for both the crumbs and pieces. I put the crackers in a freezer-weight Ziploc and pounded it with a mallet. I used a sieve to strain out the crumbs and reserved the pieces.
I also used a large cookie scoop to make these:
I got 17 large cookies out of the batch. You could always use a smaller scoop, but adjust your baking time slightly to compensate.
If you want to save time and just add the marshmallows to the dough, be prepared to have trouble getting the cookies off your cookie sheet, even with parchment paper. You get a better result (and prettier cookies) adding the marshmallows at the end. I also added a couple more chocolate chips on top as well.
3/4 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 tsp. vanilla
1 1/4 cups flour
1 cup graham cracker crumbs
1/2 tsp. salt
1/2 tsp. baking soda
1 1/2 cups milk chocolate chips, or chopped milk chocolate
1 cup graham cracker pieces
1 cup (approximately) miniature marshmallows, frozen
In a mixing bowl, cream butter and sugars. Add egg and vanilla. Mix in flour, crumbs, salt, and baking soda. Fold in chocolate chips and cracker pieces.
Drop by rounded tablespoonfuls on parchment-lined baking sheet, 2 inches apart. Bake at 375 for 8 minutes. Remove from oven and quickly press 4-5 marshmallows into each cookie. Return to oven and bake for 3-4 more minutes. Cool on sheet for 5 minutes, remove to wire rack. Store in an airtight container.