- Definitely line your baking sheets or the bottoms will burn. I used a Silpat mat and it worked great!
- I used a large cookie scoop which is probably about a heaping tablespoon of dough on each cracker.
- Definitely use an entire bar of Hershey's chocolate on each cookie.
- Mine baked for about 5.5 minutes after adding the chocolate bar.
- Cool them completely before cutting. You actually end up cutting off a tiny bit of the sides of the cookies to square them up.
- Try to eat just one! Not possible!
11 Tablespoons unsalted butter, softened
1 cup brown sugar, packed
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla
1 teaspoon baking soda
½ teaspoon salt
2 ½ cups flour
1/2 cup semi-sweet chocolate chips
1 cup mini marshmallows
3-4 regular sized Hershey bars, broken into pieces (I followed the grid on the bars)
2+ packages graham crackers, broken into squares
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside. In the bowl of an electric mixer, cream butter with white and brown sugar until light and fluffy. Add the eggs and vanilla and mix until combined. Add the flour mixture to the butter mixer and combine on low speed. Fold in the chocolate chips and marshmallows. Chill dough in refrigerator for 1 hour.
Preheat the oven to 375 degrees.
Line baking pans with parchment paper or Silpat mat. Lay out graham crackers side by side on the baking sheet as close as possible (they should be touching). Place tablespoons of dough on graham crackers about 1 – 1 ½ inches apart. Press down slightly with fingertips.
Bake for 5 minutes then remove from oven to press Hershey’s bar pieces onto the top.
Bake for 5 – 7 more minutes or until dough is beginning to turn golden brown at the edges. Remove to a wire rack and cool. For clean cutting make sure cookies are completely cool and cut with a sharp knife. You end up cutting a bit of the edges off to give it a square shape.