Ingredients
3/4 cup butter, softened1/2 cup sugar1/2 cup packed brown sugar1 large egg, room temperature2 tablespoons 2% milk1 teaspoon vanilla extract1-1/4 cups all-purpose flour1-1/4 cups graham cracker crumbs (about 20 squares)1/2 teaspoon baking soda1/4 teaspoon salt1/8 teaspoon ground cinnamon2 cups semisweet chocolate chips24 to 28 large marshmallows
Preparation
In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in the egg, milk and vanilla. Combine the flour, graham cracker crumbs, baking soda, salt and cinnamon; gradually add to creamed mixture and mix well. Stir in chocolate chips.
Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° until golden brown, 8-10 minutes. Remove to wire racks to cool.
Place 4 cookies bottom side up on a microwave-safe plate; top each with a marshmallow. Microwave, uncovered, on high until marshmallows begin to puff, 10-15 seconds (do not overcook). Top each with another cookie. Repeat.
