3regular sized Hershey’s bars, , broken into pieces
1-2packages graham crackers, , broken into squares
Instructions
In a medium bowl, whisk together the flour, baking soda, sea salt and cinnamon to combine. Set aside.
In the large bowl of an electric mixer with the paddle attachment,, cream butter with white and brown sugar until light and fluffy. Add the eggs and vanilla and mix until combined.
Add the flour mixture to the butter mixer and combine on low speed.
Fold in the chocolate chips and marshmallows. Chill dough in refrigerator for 1 hour to overnight (I did one batch right away and another after chilling overnight and found there was no difference.)
Preheat the oven to 375 degrees. Line two baking sheets with parchment paper.
Lay out 36 graham crackers side by side on the pans as close as possible (they should be touching).
Place 1 1/2 tablespoons of dough on each graham cracker. Press down slightly with fingertips.
Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top. You can place as many pieces or as little as you want depending how much chocolate flavor you want.
Bake for an additional 5 – 7 minutes or more if your cookies are thicker. They will be done when the edges begin to turn golden brown. Remove to a wire rack to cool. For clean cutting make sure cookies are completely cool and cut with a sharp knife.