Dehydrated Marshmallows

1. Preheat your oven to its lowest temperature (mine is 170 degrees).
2. On a baking tray lined with parchment paper, spread out a half a bag of mini marshmallows.
3. Bake marshmallows for 2 to 2 1/2 hours to dehydrate.
4. As they cool, they will become hard. Let them cool completely and store in a container.

Cookies

1. Cube butter and refrigerate until ready to use.
2. Weigh and mix both sugars together in a bowl.
3. In a separate bowl, whisk together both flours, baking soda, cornstarch, salt, and espresso powder.
4. In a stand mixer, cream cold butter briefly. Add sugars and mix for 2-3 minutes until incorporated and beginning to look fluffy.
5. Add eggs one at a time, fully incorporating each before adding the next. Add vanilla extract.
6. Add dry ingredients in small batches, mixing just until incorporated. Do not over mix.
7. By hand, fold in chocolate chips.
8. Scrape dough into an airtight container and refrigerate overnight.
9. When ready to bake, preheat oven to 350°F.
10. Scoop 2.5 oz portions of dough. Break apart the portion and add 3-4 dehydrated marshmallows to the center. Press together and form into tall ball. Press a few more marshmallows into the top of the cookie.
11. Mix extra chocolate chips and graham crackers crumbs for topping. Press the top of each ball into the chip and graham cracker mixture. Place the ball of dough onto a graham cracker. Sprinkle with sea salt.
12. Bake 12-14 minutes, watching from the 12-minute mark. Edges should look set but centers will look slightly underdone.
13. Remove from oven. Leave on the pan for 10-15 minutes before transferring to a cooling rack. While the cookie is slightly warm, break off a piece of Hershey bar and press into the top of each cookie.