by Susan Costiloe-Bentley
1 1/2 cups graham-cracker crumbs
3/4 cup creamy peanut butter (or Nutella)
1/3 cup maple syrup (more as needed for moisture)
1/4 cup sugar
1 tsp. vanilla extract
7 oz marshmallow cream (1 small jar)
1 cup chocolate chips (I used milk and dark chocolate)
Nonstick cooking spray
Baking Sheet lined with parchment or wax paper
1. Crush graham crackers in a large zip lock bag or with a masher in a large bowl.
5. Spray spoon with nonstick cooking spray and stir marshmallow cream. Spoon 1/2 teaspoon of cream on each cookie. Cream should cover top of cookie - add more cream or spread the cream to distribute more evenly (I used a spreader coated in cooking spray to more evenly distribute mine; I also added extra cream to make my extra gooey). Next drizzle melted chocolate over each cookie; more or less to your taste.
6. Place cookie sheet in refrigerator for 5-10 minutes to set the cookie. This step is optional; I did not do this for the cookie pictures.
You could also omit the1/4 cup sugar since it is pretty sweet on its own. Other nut butters or substitutes could be used - I just have not used those as of yet.