Makes 6 dozen
2 cups all-purpose flour
2 1/2 cups graham cracker crumbs
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter
1 cup sugar
1 cup light brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
36 large marshmallows, cut in half
72 chocolate candies (Kisses, pumpkin Kisses, mini Reese’s cups)
Begin by preheating your oven to 350 degrees F.
In a large bowl, whisk together the flour, graham cracker crumbs, baking powder, baking soda, and salt.
In a separate bowl, using a portable electric mixer or a stand mixer, beat the butter, sugar and brown sugar on medium-high speed for 3-4 minutes until it’s light and fluffy. Beat in the eggs and vanilla. Reduce the speed to low and gradually add the flour mixture. Mix until just combined.
Scoop about 1/2 tablespoon of the dough into each cup of a nonstick mini-muffin pan. Use your thumb to create an indentation in the center of each cookie. Bake for 8 minutes.
Remove the pan from the oven and place a half-marshmallow, cut side down into the indentation of each cookie. Place the pan back in the oven for two more minutes until the marshmallows are slightly puffed.
Remove from the oven. While the marshmallows are still warm, press a piece of chocolate candy into each Allow to cool in the pan for about 15 minutes before removing.
Pack and store in an airtight container.