2 Hershey’s milk chocolate bars, chopped (or swap your favorite), divided (see instructions)
16 large marshmallows
Maldon sea salt
Instructions
In a large bowl, using a handheld mixer, cream the butter with the white sugar, brown sugar, and vanilla extract until combined.
Add the eggs, one at a time, mixing well in between.
Add the baking soda, baking powder, salt and 1 cup of flour to the bowl. Using the handheld mixer on medium speed, mix the dry ingredients into the wet ingredients until just combined. Once incorporated, add the remaining flour and mix until just combined.
Finally, mix in the graham cracker crumbs, chocolate chips, and chopped Hershey bars, saving ½ bar for decorating the cookies before baking.
Refrigerate the dough for at least 1 hour, up to a few days.
When ready to bake, preheat the oven to 350F. Line 2 baking sheets with parchment paper and set aside. If the dough has been refrigerated for an extended period of time, let it soften to be able to scoop.
Using an ice cream scoop, scoop a large ball of dough, between the size of a golf ball and tennis ball. Divide the ball in half and flatten half of it. Place a marshmallow in the middle and cover completely with the other half of the dough, re-forming into a ball. Make sure the marshmallow is completely covered or it will evaporate in the oven and you won’t be able to see it (but they’ll still taste great!).
Place on the prepared baking sheet, leaving several inches of space between each ball of dough (I only fit 6 cookies on each baking sheet). Decorate with a half-piece of the Hershey’s bar and sprinkle with salt. Repeat with the remaining dough. You should be able to make about 16 cookies.
Bake for 10-12 minutes. The cookies should look under-cooked when done. Let cool, nearly completely, on the baking sheet. When mostly cooled, transfer to a flat plate carefully. Enjoy!!