I just saw this recipe posted in the Globe and Mail today:
2 1/2 cups flour
1 tsp baking soda
1 tsp salt
1 cup unsalted butter
1 cup packed brown sugar
1/2 cup white sugar
2 eggs
1 tsp vanilla
100 g bar dark chocolate, chopped
100 g bar milk chocolate, chopped
13 graham crackers
400 g bag marshmallows - large or small (you won't need the whole bag)
Preheat oven to 375°F. Grease cookie sheets or line them with parchment. Whisk together flour, baking soda and salt. In the bowl of a mixer, cream together the butter and sugars until pail and fluffy. Add the eggs one at a time and mix until combined. Scrape down the bowl, add vanilla and beat until incorporated. On low speed, stir in the flour mixture. Fold in the chocolate chunks. Place the graham crackers in a freezer bag and break them into pieces with your hands, no bigger than a quarter. Fold them into the cookie dough.
Take heaping tablespoons of the dough and place on cookie sheets a few inches apart to allow for spreading. Gently flatten the cookies with your fingers and then top with either half a large marshmallow or 2-4 mini marshmallows. Bake the cookies for 8-10 minutes; they are done when the marshmallows are melted and golden brown and the bottoms of the cookies are slightly darker. Transfer to a wire cooling rack.
Makes ~48 cookies - they keep for 1-2 weeks in an airtight container at room temperature and in the freezer for up to 2 months.
I think I'm going to give this a try! I may substitute semi-sweet chocolate chips for the chocolate bars, though, just to make it easier.
