Step 1

Make Cookie Dough: Melt the butter in a large mixing bowl. Whisk in the sugars until well combined, about 30-60 seconds. Add the eggs and vanilla, and whisk until smooth and combined, about 30-45 seconds. Stir in the dry ingredients, then the hershey's pieces, chocolate chips, and graham cracker crumbs.*Note: You can do 350℉ if your oven doesn't allow you to enter any temp.

Step 2

Scoop & Stuff the Cookies: Place the extra graham cracker crumbs (from the "assembling" part of ingredients above) onto a small plate. Scoop dough into balls 55 grams in size. Flatten each dough ball, then place a marshmallow in the center of each and encase the marshmallow in the dough so just a bit is peeking out at the top. Then, roll each dough ball in the graham cracker crumbs (around the sides, not over the mallow). Pre-heat your oven to 365℉. Line a few cookie sheets with parchment paper.

Step 3

Chill Cookies: Chill the stuffed cookies in the freezer for 30 minutes - the dough needs to feel solid.

Step 4

Bake: Place about 5 cookies on a sheet (leaving the rest in the freezer). Bake for 8-10 minutes. The edges will appear *just* set and the cookies will almost seem like they need a minute more - this is the perfect time to pull them out! They will set up to the perfect soft-baked consistency as they cool. See note below.Immediately place a round cutter around the outside of each cookie and swirl the cookie within it to "scoot" them into perfect circles. (Some of the cookies will go a bit wonky in the oven - this is normal!) This also helps them appear thicker. You can also pop a few extra chocolate pieces onto any bare spots on top of the cookie to make them look fancy. Note: The marshmallows will be light golden brown, or they may not be very brown at all - you can use a kitchen torch to toast the mallow centers a bit further after the cookies are baked!

Step 5

Serve & Store: Let cookies cool on the baking sheet on a cooling rack for 5-15 minutes before digging in to the warm gooey goodness. Store cooled cookies in an airtight container at room temperature for 3-4 days.