Ingredients
1
roll (16.5 oz) refrigerated Pillsbury™ Chocolate Chip Cookie Dough
1
cup graham cracker crumbs
6
large marshmallows, cut in half
Preparation
Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Line 2 large cookie sheets with cooking parchment paper.
In large bowl, break up cookie dough. Stir or knead in 3/4 cup of the graham cracker crumbs until well blended (reserve remaining crumbs).
Shape dough into 12 (2-inch) balls. Shape 1 ball around 1 marshmallow half, covering completely. Repeat with remaining dough and marshmallows. Roll each ball in remaining 1/4 cup graham cracker crumbs. Place 2 inches apart on cookie sheets.
Bake 12 to 15 minutes or until surface of cookie appears cracked and marshmallow shows through. Cool 5 minutes; remove from cookie sheets to cooling racks. Serve warm or cool. Store tightly covered.
