Step 1

Preheat your oven to 375 degrees F. and prepare a large baking sheet and line with parchment paper. Prepare 10 English muffin rings by spraying generously with non-stick spray and position them evenly around the baking sheet.

Step 2

In a medium bowl, combine the flour, baking powder, and baking soda. Whisk and set aside.

Step 3

In the bowl of a stand mixer equipped with a paddle attachment, cream the butter, brown sugar, and granulated sugar on high speed until light in color and fluffy.

Step 4

Add the egg and vanilla extract and mix until just combined.

Step 5

Add in the dry ingredients and mix until there are no dry spots remaining and a dough form. Scrape the sides and bottom of the bowl if necessary.

Step 6

Fold in the chocolate chips last until well distributed through the dough.

Step 7

Use a large cookie scoop to scoop out about 3 oz. of dough and place in the center of each muffin ring.

Step 8

Bake for 9-10 minutes. Remove and add 3-4 marshmallows and Hershey chocolate pieces on top. Bake for an additional 4-5 minutes until the top is golden-brown and the marshmallows are toasted.

Step 9

Remove from the oven and top with crushed graham crackers. Allow to cool for 5-10 minutes before removing the rings.

Step 10

Transfer to a wire rack to cool completely and enjoy.

Step 11

Store any leftovers in an airtight container at room temperature for up to three days.