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350F, yield 2 dozen cookies
1) ½ cup (113g) unsalted butter, room temp
1) 1 cup (185g) granulated sugar
2) 2 large eggs
3) 1 tsp. vanilla extract
3) ½ cup (115g) sour cream, room temp
4) 2½ cup (349g) all-purpose flour
4) 2/3 cup (50g) natural unsweetened cocoa powder, sifted
4) 1½ tsp. (7g) baking powder
4) ½ tsp. (3g) baking soda
4) ½ tsp. (4g) salt
5) 32g HoneyMaid graham wafers (2)
5) 4 tbsp. (44g) brown sugar
6) mini marshmallow, for toppping

In a bowl combine (4) and set aside.

In a bowl combine (5) break the graham cracker in chunks and set aside.

In mixing bowl cream (1) then add (2) one at a time. Add (3) mix then stir in (4) until thoroughly mixed.

Weight of batter 931g ÷ 24 = 38g. Batter is very sticky so rub some oil on the gloves and roll batter into balls and roll in sugar/graham mixture. Make an indent and fill with 3 mini marshmallow.

Bake at 350F for 12 minutes. Check cookie using toothpick under the marshmallow. At 10min the batter under the marshmallow is still not cooked through.