1 1/2CupsChocolate ChipsMini, regular or a combination*
Add graham crackers to a food processor (or blender) and pulse until fine and no chunks remain. Combine crushed graham crackers, flour, salt and baking soda in a large bowl and stir to combine. Set aside.
Combine softened butter, sugar, brown sugar and vanilla extract in a large bowl and mix with a hand or stand mixer until combined. Add eggs and continue to mix. Add in dry ingredients slowly until dough is combined. Finally, stir in chocolate chips and marshmallows.
Cover and let dough chill for a minimum of 30 minutes or as long at 3 days in the fridge. When ready to bake preheat oven to 350 degrees F and line a cookie sheet with parchment paper and scoop dough into 1 inch balls using a cookie scoop.
Bake on the middle rack of the oven for 8-10 minutes until cookies are golden. Remove cookies and let cool on wire rack and repeat until all the dough is used. Enjoy warm or store when cool.
Leftover Storage: Store cooled cookies in an airtight container for up to 10 days at room temperature.
Freezer Option: Prepare dough per recipe instructions and scoop dough as if your were to bake them into a freezer bag. Store in the freezer for up to 3 months. When ready to bake follow recipe instructions.
Prepare Ahead of Time: Prepare dough up to 3 days ahead of time and store covered in the fridge until ready to bake.
Softened Butter: You can leave your butter to soften at room temperature for about an hour, or place in microwave for ~30 seconds. The butter should NOT be melted completely.
Chocolate Chips: You can use mini, regular or chunks for this recipe. I like to use a mix, since the minis help the cookie hold together better but this is not required.
Optional Topping: For some extra pop and goodness to your cookies top the raw cookie dough balls with additional chocolate chips, marshmallows and graham crackers!
See Recipe Video for a more detailed look at prep!