A traditional summer treat turned into an incredible cookie that not only tastes amazing but stays soft.
Servings: 2dozen cookies
1/2tsptsp baking soda
3/4tspcourse sea salt
1Cmini Hershey's chocolate kisses
1/2Ccrushed graham crackers
In a large bowl or stand mixer, cream butter and sugar. Mix in egg and vanilla, followed by both flours, baking soda, baking powder and salt. Mix until combined and smooth. Stir in chocolate kisses, mini marshmallows and crushed graham crackers by hand. Transfer dough to a large bowl, cover and chill for 24 hours or at least overnight.
Preheat oven to 350°F. Allow dough to warm and soften at room temperature until you can easily scoop. Form slightly larger than golfball size balls of dough, being sure to not have marshmallows on the bottom or lower sides of the ball. It's best to press marshmallows into the center of the dough when possible as the cookies will hold their shape better while cooking. Place balls of dough 2" apart on a baking sheet lined with a silicone baking mat.
Bake for 13-15 minutes or until edges are lightly golden. Cool on baking sheet for 5 minutes prior to carefully transferring to a wire rack to cool completely. Store cookies in an airtight container.