Instructions

Make the Cookie Dough

1. In a microwave-safe bowl, add 1 cup of chocolate chips and the plant-based butter (or regular butter). Heat in the microwave for 20 second intervals, stirring between each, until the chocolate is totally melted; set aside.
2. In a large bowl, whisk together the sugar, vanilla extract, and eggs. Add the melted chocolate mixture and whisk until everything is combined.
3. Sift in the cocoa powder, and add the flour, graham cracker crumbs, baking soda, and salt. Use a large spoon or spatula to mix the ingredients together. The cookie dough will resemble a thick brownie batter.
4. Add 1/2 - 3/4 cup of chocolate chips to the dough - this is optional and up to you how much you'd like to add (I added 3/4 cup to my dough). Stir in the chocolate chips.
5. Cover the dough and refrigerate/chill for 1 hour.

Assemble & Bake the Cookies

1. Once the dough has chilled for at least an hour, pull it out of the refrigerator and preheat your oven to 350°F. Line a baking sheet (or two) with parchment paper.
2. Scoop dough balls 3 Tbsp (54g) in size (6 per baking sheet) and roll them smooth. Leftover dough can be placed back in the refrigerator.
3. Flatten each dough ball and place a whole large marshmallow in the center of the dough. Use your hands to mold the dough up and around the marshmallow, doing your best to cover it completely - if it starts to feel like your'e doing something wrong, you're doing it right (it takes a minute to get the dough to cooperate).
4. Place the stuffed dough balls on the baking sheet, pressing each one down slightly. Next, press chocolate chips sporadically into each dough ball. Then take small pieces of graham cracker and break them up over the dough balls, pressing pieces of graham cracker into the dough balls and allowing the crumbs to fall over the dough balls.
5. Bake cookies at 350°F for 8-10 minutes or until cookies have spread enough that the marshmallow begins to peak out. If the cookies still look puffy, allow them to bake for another minute or two and they should spread.
6. Allow cookies to cool on the baking sheet for 2 minutes before gently removing to a cooling rack. Repeat steps 2-5 until all cookies are baked.
7. Store leftover cookies in an airtight container at room temperature. I recommend storing them in a single layer OR adding a piece of parchment paper between layers to prevent the cookies from sticking together.