1) Combine all ingredients in a large mixing bowl. Use your hands or a food processor to mix and knead the dough into a ball.

2) Cover and refrigerate for 30 minutes to an hour.

3) Place dough between two sheets of wax paper and roll to ¼ inch thickness.

4) Use a circle cookie cutter or mason jar lid to make circle shaped graham crackers.

5) Sprinkle with sugar.

6) Use fork tines to poke ventilation holes in the center of each graham cracker. Place on a lined baking sheet.

7) Preheat oven to 350 degrees F. Bake for 15 minutes. Let cool on baking sheet.

8) Top each graham cracker with a marshmallow then place back in the oven for about a minute. Set oven to broil. Keep a close eye on marshmallows until toasted to desired level. Remove from oven and let cool for about 5 minutes. If the marshmallows don’t cool the chocolate will melt.

9) Top each marshmallow with a Hug. Place in the center of the toasted area and gently push it to the center of the cookie. This will center the marshmallow. Let cool for a few more minutes. These cookies are best eaten warm, but can be stored in an air tight container to be enjoyed over a couple of days. Just toss in the microwave for 5 seconds to make them gooey again.