Step 1

Heat oven to 180°C/350°F/160°FF

Step 2

Heat butter in microwave until it's just melted. Set aside while you prep the other ingredients.

Step 3

Line 3 baking trays with baking paper. See notes

Step 4

Sift the flour, bi carb soda, baking powder and salt together. Set aside

Step 5

In the bowl of a stand mixer, combine the cooled melted butter and sugars until well blended

Step 6

Add the egg, egg yolk and vanilla and beat until light and creamy, then continue to beat on medium-high for another 5 minutes.

Step 7

Stop the mixer, add the flour mixture and beat until almost combined

Step 8

Remove bowl from stand, add the 4 crushed Graham crackers and choc chips then combine with a spatula. DO NOT OVERMIX

Step 9

Using a large ice-cream scoop, scoop out balls of cookie dough

Step 10

Make an indent in the top of each ball. Fill indent with 6-8 mini marshmallows, then roll back into a ball

Step 11

Toss each cookie ball into the extra crushed crackers, then place onto prepared baking sheet, leaving plenty of space to spread. I put 6 on each large cookie tray

Step 12

Bake cookies for 12 minutes, until lightly golden. Remove from oven and transfer the cookies (still on the baking paper) to a bench. After 5 minutes, transfer to a cake rack to cool.

Step 13

Cookies will last well for a few days, in an airtight container