INGREDIENTS:

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1 (7-oz) giant milk chocolate bar

5 full graham crackers (4 small rectangles each) to make about 1¼ c crushed

1 c (2 sticks) salted butter, softened

1 c granulated white sugar

½ c firmly packed light brown sugar

2 large eggs

2 tsp pure vanilla extract

1½ tsp salt

½ tsp baking soda

2¼ c all-purpose flour

1 (3-oz) package vanilla marshmallow bits

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Instructions:

1. Preheat the oven to 375ºF. Break the milk chocolate bar into small pieces by hand (each rectangle into approximately 8 pieces) and set aside.

2. Break the graham crackers into small pieces by hand and set aside.

3. In a large mixing bowl, cream the butter, white sugar, and brown sugar together using a hand/electric mixer on medium speed until the mixture is smooth.

4. Add the eggs, vanilla, salt, and baking soda to the butter mixture. Mix on medium speed until the ingredients are incorporated and smooth.

5. Add the flour. Mix on low speed until the flour is no longer loose, then on medium speed until the flour is fully incorporated.

6. Add the milk chocolate bar pieces, graham cracker pieces, and vanilla marshmallow bits, and mix on low speed until incorporated fully. If all ingredients aren't evenly distributed, follow up with hand mixing.

7. Line a cookie sheet with parchment paper. Using a medium-sized cookie scooper, scoop the cookie dough (approximately 2 Tbsp each) onto the cookie sheet, placing the scoops at least 2" apart.

8. Bake for 10-13 minutes, until the edges are browned and set.

9. Slide the parchment paper with cookies off the cookie sheet and directly onto the counter for cooling. (If not using parchment paper, let the cookies sit for 1 minute and then remove them to cool on the counter or a wire rack.)