• 1 cup unsalted butter softened (226g) • ¾ cup granulated sugar (150g) • ¾ cup light brown sugar (150g) • 2 large eggs • ½ teaspoon vanilla extract • 2 ⅓ cups all-purpose flour (290g) • 1 ¼ cups graham cracker crumbs (125g) • 2 teaspoons cornstarch • 1 teaspoon baking powder • ½ teaspoon baking soda • ½ teaspoon table salt • 2 cups mini marshmallows divided (80g) • 1 cup milk chocolate chips (170g) • 5-6 oz coarsely chopped milk chocolate bars (140-170g)

Combine butter and sugars in a large bowl and use an electric mixer to beat on medium speed until light and creamy.

Add eggs and vanilla extract and stir into batter until completely combined.

In a separate bowl, whisk together flour, graham cracker crumbs, cornstarch, baking powder, baking soda, and salt.

With mixer on medium-low speed, gradually add dry ingredients to butter mixture just until completely combined.

Add 1 cup (40g) mini marshmallows, chocolate chips, and chocolate bars and use a spatula to stir until ingredients are well incorporated.

Scoop dough by heaping 1 ½ Tablespoon-sized ball and drop on prepared baking sheet, spacing at least 2” apart.

Roll dough between your palms to make a smooth ball then, try to tuck any exposed pieces of marshmallow into the cookie dough.

Transfer cookies to center rack of 350F (175C) oven and bake for 10-12 minutes. Remove them from the oven then use a spoon to smooth edges. 

Within 1 minute of the cookies being removed from the oven, gently press marshmallow halves into the surface of the cookies. Enjoy!