1 c buter, softened
1.5 c packed light brown sugar (318 g)
1 tsp vanilla
2 large eggs
2 c flour (284 g)
2 c graham cracker crumbs (200 g)
1 tsp baking powder
1/4 tsp salt
7 oz. jar marshmallow creme or fluff
2 c semisweet chocolate chips (340 g)
Preheat oven to 350. Line a 9 X 13 pan with foil or parchment. Lightly grease the parchment with cooking spray and set aside.
In a large bowl with an electric mixer on medium speed, beat the butter and brown sugar until light and fluffy, about 2 minutes.
Beat in the eggs and vanilla until well combined. Add the flour, graham cracker crumbs, baking powder, and salt and mix until combined.
Press half the dough into the bottom of the prepared pan. Dollop the marshmallow topping onto the cookie base and gently spread into an even layer with a lightly greased spatula.
Sprinkle the chocolate chips on top. Scatter the remaining dough in pieces over the top.
Bake until golden brown at the edges but still soft in the middle, 30-32 minutes. Cool completely.
From Mel's Kitchen Cafe
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