Graham cracker infused cookie dough that is paired with sticky marshmallow fluff and a sprinkling of rich milk chocolate chips!
Preheat the oven to 350. Line a 9X13-inch pan with foil or parchment paper, leaving some extra overhang on the sides. Spray the foil or parchment paper with cooking spray and set aside.
Do not sub the marshmallow topping with regular marshmallows for this recipe. If you're like me and spend forever at the grocery store looking for marshmallow fluff, I found it near the peanut butter. You're welcome.
I first found this recipe on Mel's blog.