Ingredients:

  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) packed light brown sugar
  • 1 teaspoon pure vanilla extract
  • 1 large egg, room temperature
  • 1 cup (125g) all-purpose flour (spooned & leveled)
  • 1 cup (100g) graham cracker crumbs (approximately 9 graham crackers)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 heaping cup marshmallow creme (Fluff)
  • 3/4 cup (135g) semi-sweet chocolate chips
  • 3/4 cup (70g) mini marshmallows

Instructions:

  1. Preheat your oven to 350°F (177°C). Spray a 9-inch pie dish or 9-inch round cake pan with nonstick spray and set aside.
  2. In a large bowl using a handheld or stand mixer, cream together the softened butter and brown sugar on medium speed for about 2 minutes, until smooth and combined.
  3. Add the vanilla extract and egg to the mixture, beating until well incorporated. Scrape down the sides of the bowl as needed.
  4. In another bowl, combine the all-purpose flour, graham cracker crumbs, baking powder, and salt until evenly mixed.
  5. With your mixer running on low speed, slowly add the dry ingredients to the wet ingredients until just combined.
  6. Press approximately 2/3 of the cookie dough into your prepared pan.
  7. Spread an even layer of marshmallow creme over the cookie dough—this can be tricky due to its stickiness; consider spraying a silicone spatula with nonstick spray for easier spreading! Sprinkle half of your chocolate chips and mini marshmallows over the marshmallow layer.