10 graham cracker sheets, finely ground in a food processor
1 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup butter, softened
2/3 cup packed light-brown sugar
1/3 cup granulated sugar
1 tsp vanilla extract
5 cups miniature marshmallows
3/4 cup milk chocolate chips
3 Tbsp butter
1 Tbsp water
Preheat oven to 350 degrees. In a mixing bowl, combine ground graham crackers, flour, baking soda, baking powder and salt, set aside.
In the bowl of an electric mixer, whip together butter, brown sugar and granulated sugar until lighter and fluffy about 3-4 minutes. Stir in egg and vanilla. Slowly add in dry ingredients and mix until well combine.
Scoop out 1 Tbsp dough at a time and form into a ball, then place dough balls onto greased baking sheet. Flatten dough balls slightly and bake 9 minutes. Remove from oven and allow to cool.
Meanwhile generously butter a cookie sheet and spread miniature marshmallows in a single layer on cookie sheet. Heat oven to broil and toast marshmallows (do not walk away from them) for about 30 seconds - 1 minute until golden. Remove from oven and using a buttered spatula, scoop marshmallows over tops of cookies.
In a small microwave safe mixing bowl combine chocolate chips, butter and water. Microwave chocolate on 50% in 30 intervals stirring after each interval until melted and smooth. Pour mixture into a small ziploc bag or piping bag. Cut a small tip off the end and drizzle over S’mores Cookies. Store cookies in an airtight container.