- 2 3/4 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 3/4 cup unsalted butter
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 ounces dark chocolate (70 percent), cut into chunks
- 1 cup packed mini marshmallows
- 36 store-bought graham crackers
- 7 1/2 ounces milk chocolate squares, halved
Line two baking sheets with parchment paper.
Cream the butter, brown sugar and granulated sugar in a stand mixer on medium-high speed until pale and fluffy, about 3 minutes. Add the eggs, one at a time, mixing on medium speed for 15 seconds after each addition. Add the vanilla and mix until smooth. Add the dry ingredients and mix until combined. Fold in the dark chocolate and the marshmallows.
Using a medium cookie scoop (about 1 1/2 tablespoons), scoop the dough into balls and place them close together on one of the prepared baking sheets. Freeze for at least 1 hour.
Preheat the oven to 400 degrees F.
Place the graham crackers side by side on the second prepared baking sheet. Place 1 ball of the frozen cookie dough on each graham cracker. Bake until the cookies are puffed and just turning golden, 10 to 12 minutes. Remove the baking sheet from the oven and immediately press 1 piece of milk chocolate onto each hot cookie--be sure to really press the chocolate into the soft cookie so that when it melts, it puddles on the cookie and doesn't run off.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.