FOR A SHORTCUT, USE PILLSBURY CHOCOLATE CHIP REFRIGERATED DOUGH!
For the homemade cookie dough option (Thick and Chewy Chocolate Chip Cookies):
2 cups plus 2 tbsp all-purpose flour
½ tsp baking soda
½ tsp salt
12 tbsp unsalted butter, melted and cooled until warm
1 cup brown sugar, packed
½ cup granulated sugar
1 large egg plus 1 egg yolk
2 tsp vanilla extract
1 ½ cups semi-sweet chocolate chips
1 cookie dough recipe, at room temperature
8 graham cracker squares, broken into quarters (original calls for halves but they were tooooo big!!!)
4 marshmallows, snipped in half lengthwise (I used minis this time but full size are better!!!)
snack sized hershey bars broken into quarters
To make the cookie dough:
Beat butter and sugars until thoroughly combined. Add egg, yolk, and vanilla until combined. Add dry ingredients and beat at low-speed just until combined. Stir in chocolate chips.
Preheat oven to 325 degrees F. Line two baking sheets with parchment paper.
Lay some dough on cookie sheet, top with one quarter of a graham, some chocolate, 2 marshmallows halves an another cracker. Enrobe entire thing in dough and bake 20-25 minutes until lightly browned. Be warned-these spread A LOT!!!! Transfer the baking sheets to wire racks and cool the cookies on the sheets for at least 5 minutes. Transfer the cookies to the wire racks and cool for another 5-10 minutes before serving. Serve warm or at room temperature. My cookies were 5 inches wide..crazzzzy!!!
adapted from picky palate