1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ cup unsalted butter softened
¾ cup light brown sugar packed
¼ cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 ½ cup mini chocolate chips
1 ½ cups mini marshmallows
4-5 mini-Hershey bars roughly chopped
2-3 graham cracker sheets broken into pieces

INSTRUCTIONS  :

1 . Preheat your oven to 375 degrees F. and prepare a large baking sheet and line with parchment paper. Prepare 10 English muffin rings by spraying generously with non-stick spray and position them evenly around the baking sheet.
2 . In a medium bowl, combine the flour, baking powder, and baking soda. Whisk and set aside.
3 . In the bowl of a stand mixer equipped with a paddle attachment, cream the butter, brown sugar, and granulated sugar on high speed until light in color and fluffy.
4 . Add the egg and vanilla extract and mix until just combined.
5 . Add in the dry ingredients and mix until there are no dry spots remaining and a dough form. Scrape the sides and bottom of the bowl if necessary.
6 . Fold in the chocolate chips last until well distributed through the dough.
7 . Use a large cookie scoop to scoop out about 3 oz. of dough and place in the center of each muffin ring.
8 . Bake for 9-10 minutes. Remove and add 3-4 marshmallows and Hershey chocolate pieces on top. Bake for an additional 4-5 minutes until the top is golden-brown and the marshmallows are toasted.
9 . Remove from the oven and top with crushed graham crackers. Allow to cool for 5-10 minutes before removing the rings.
10 . Transfer to a wire rack to cool completely and enjoy.
11 . Store any leftovers in an airtight container at room temperature for up to three days.