Ingredients:

  • 2 1/4 cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 3/4 cup (165g) packed brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup (170g) Chips Ahoy cookies, broken into pieces
  • 1 cup (150g) mini marshmallows
  • 1 cup (175g) chocolate chips (semi-sweet or milk chocolate)
  • 1/2 cup (75g) crushed graham crackers
  • Additional graham cracker pieces for topping (optional)

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, whisk together flour, baking soda, and salt; set aside.
  3. In another bowl, cream the butter, granulated, and brown sugars until light and fluffy.
  4. Add eggs one at a time, mixing thoroughly after each addition.
  5. Stir in vanilla extract.
  6. Gradually add the flour mixture to the creamed mixture, mixing until just combined.
  7. Fold in broken Chips Ahoy pieces.
  8. Chill the dough for 30 minutes in the refrigerator.
  9. Spread half of the dough evenly on the bottom of the prepared pan.
  10. Sprinkle the mini marshmallows, chocolate chips, and crushed graham crackers over the dough.
  11. Spread the remaining dough on top, sealing in the filling.
  12. Bake for 25-30 minutes until golden brown and the edges are set.
  13. Allow to cool slightly before slicing into squares and serving.