Ingredients

½ Cup Cold Butter (cubed)
¾ Cup Brown Sugar
1 Tsp Vanilla
1 Egg
1 Cup Flour
1 1/4 to 1 1/2 Cup Graham Cracker Crumbs
½ Tsp Baking Powder
½ Tsp Baking Soda
1 and ¼ Cup Milk Chocolate Chips
½ Bin Marshmallow Fluff

Instructions

Cookie: Preheat oven to 375 degrees. Mix butter and sugar together with mixer just enough to combine, but still have chunks of butter. Mix in vanilla and egg for another 30 seconds. Add flour, graham cracker crumbs, baking powder, and baking soda. Mix until the mixture comes all together and you don’t see anymore butter chunks, but don’t mix anymore than that! Bake for 9 minutes or until you can feel a soft crust on top of the cookies. Let cool.

Optional: put chocolate chips in the dough in addition to or instead of the bottom being dipped in chocolate.

Marshmallow Topping: Once cookies are cooled, turn oven’s broiler on high. With a butter knife, spread marshamallow fluff over the top of each cookie. Put cookies on top rack in the oven and either keep the door open or check every 10-20 seconds or so, and pull out when the marshmallow on top is toasted to your definition of perfection (this will go quick, you really have to keep your eye on them!). You can move the pan to toast the way you’d like. This can also be done with a kitchen torch.

Chocolate Bottom: melt chocolate chips in the microwave with 1 tablespoon of shortening. When the cookies are cooled from the marshmallow part, dip the bottom in the chocolate and place on wax paper. Cool in the fridge.

Yield: about 9 cookies