Makes 8 servings Ingredients: ¼ cup butter, softened ¼ cup granulated sugar ¼ cup brown sugar 1 egg yolk 1 teaspoon vanilla ½ cup all purpose flour ⅓ cup unsweetened baking cocoa ¼ teaspoon salt ½ teaspoon baking soda 2 graham cracker sheets ½ cup mini marshmallows ¼ cup semi sweet chocolate chips Directions: 1. Coarsely crush graham crackers using a bag or food processor. You want bigger chunks of the cracker to mix in the dough, not graham cracker crumbs that will disappear into the batter. Set aside. 2. In a mixer fitted with a paddle attachment or a large bowl, cream butter, sugar, and brown sugar until light and fluffy. Add egg yolk and vanilla, beat to combine. 3. In a small bowl, combine flour, cocoa, salt, and baking soda. Gradually add to the dough, mixing well after each addition. Gently stir in marshmallows, graham cracker chunks*, and chocolate chips. Chill dough for 30 minutes. 4. Preheat oven to 350 degrees F. Line a muffin tin with six cupcake liners. Divide dough equally amongst the six cups and bake for 8-11 minutes. Cool on wire racks. Store leftovers in an airtight container.