1 ¼cupgraham cracker crumbs (or about 7.5 graham crackers-crushed) (125g)
5ozchopped milk chocolate bars
In KitchenAid mixer, cream together butter and sugars on medium speed until light and fluffy.
Add eggs, one at a time, and then vanilla, stirring until combined.
In separate bowl combine flour, graham cracker crumbs, cornstarch, baking powder, baking soda, and salt.
Gradually add flour mixture to butter mixture, pausing periodically to scrape down the sides of the bowl with a spatula.
Stir in mini marshmallows, chocolate chips, and milk chocolate pieces.
Preheat oven to 375F (190C) and line cookie sheets with parchment paper.
Portion cookies into 1 ½" balls. If desired, press additional pieces of chocolate bar or marshmallows on top of dough.
Bake on 375F (190C) for 10 minutes.
Allow cookies to cool on cookie tray for 5 minutes before transferring to wire rack to cool completely.
*You can use either 2 cups mini marshmallows, 1 cup jet puff mallow bits (found either near the marshmallows or in the hot chocolate section of your grocery store), or a combination of the two. For these photos I did a combination of mini marshmallows and jet puff mallow bits. Using mini marshmallows makes for gooier, slightly softer, and messier cookies, I love them either way!