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In the bowl of an electric mixer, cream butter with white and brown sugar until light and fluffy. Then add the eggs one at a time mix thoroughly after each egg. Next add the vanilla. Mix until combined.
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In a separate bowl, sift together the flour, baking soda, salt and cinnamon to combine. Turn the mixer to low speed and then slowly add the flour mixture to the butter mixer.
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Fold in the chocolate chips and marshmallows in by hand.
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Chill dough in refrigerator for at least 1 hour to overnight.
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Preheat the oven to 375 degrees. Line cookies sheets with a silpat or parchment paper.
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Lay out graham crackers side by side on the pans as close as possible. Dana used 18 -24 graham cracker squares on each pan. Basically cover the cookie sheet with graham crackers.
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Place about 1 tablespoon of dough on each graham cracker and press down slightly with fingertips.
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Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top. We placed a single Hershey rectangle on each cookie. At this time you might want to also add a couple more mini marshmallows too.
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Bake for an additional 7-9 minutes or until the edges begin to turn golden brown.
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Remove to a wire rack to cool.