Step 1

Preheat oven to 350°.

Step 2

Cream together the butter, granulated sugar and brown sugar.

Step 3

Add the egg and vanilla. Mix until light in color and creamy.

Step 4

Add in the dry ingredients (flour, crushed graham crackers, baking soda, baking powder and salt), mix into the dough. Mix until completely combined.

Step 5

Portion out the dough into 1/2 cup portions. Roll into a ball and arrange 6 onto each cookie sheet. Press down slightly on the cookie dough, flattening it until it is abotu 1 inch thick.

Step 6

Bake for 10-13 minutes, until the cookies are turning golden brown.

Step 7

Allow the cookies to cool on the pan for 5 minutes before transfering to ta wire rack.

Step 8

While the cookies are cooling, make the frosting by whipping the cream cheese until smooth.

Step 9

Add the powdered sugar 1/2 cup at a time, mixing until completely combined before adding more powdered sugar. Repeat until the full 2 cups of powdered sugar have been added.

Step 10

Add in the marshmallow cream and mixuntil all of it has been combined thoroughly.

Step 11

Add the frosting to a gallon sized zip top bag, cut the corner of the bag and use it to pipe the frosting onto the warm cookies in a spiral.

Step 12

Add the raspberry preserves to a small zip top bag and cut the corner and zig zag the raspberry preserves over top of the frosting. Serve and Enjoy!