So you like s'mores. But you also like cookies. You're faced with a dilemma come dessert time -- which to pick? With this sweet recipe, you will never have to!

Adapted from amandeleine.

Ingredients

- 2/3 cup butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 teaspoon cinnamon
- 2 1/4 cups flour
- 1 cup semisweet or dark chocolate chips
- 1 1/4 cup mini marshmallows, divided
- 3 regular (or 2 large) Hershey bars
- 2 sleeves graham crackers, broken into squares


Directions

Preheat oven to 375 degrees fahrenheit. Whisk together the flour, baking soda, salt and cinnamon in a medium bowl. Set this aside.

In a large bowl, cream together the butter, brown and white sugars with an electric mixer (or a spoon and some elbow grease) until fluffy. Mix in the vanilla and then add the eggs, one at a time, beating well after each. Slowly mix in the contents of the medium bowl. Fold in the chocolate chips and 1 cup of the mini marshmallows.

Lay the graham cracker squares on a large, rimmed baking sheet pressed tight againt one another. Using two spoons, spoon balls of the cookie dough onto the graham crackers. Press the dough to spread it onto the pan. Don't worry about any gaps!

Bake for 5 minutes, then remove from the oven and press the Hershey chocolate pieces and the other 1/4 cup of marshmallows into the top. Place in oven and bake for 7-10 more minutes, or until cooked through. Cool the bars in the pan, then cut into the squares where the graham crackers meet.