- 2 cups white sugar
- 3 tablespoons unsweetened cocoa powder
- 1 cup evaporated milk
- 6 tablespoons butter
- 1 (7 ounce) jar marshmallow creme
- 3 1/2 cups graham cracker crumbs
- Place sheets of waxed paper onto a work surface.
- Stir sugar, cocoa, and evaporated milk together in a large nonstick saucepan over medium heat until mixture comes to a boil; boil for 5 minutes, stirring constantly. Remove from heat and stir butter and marshmallow creme into cocoa mixture. Quickly stir graham cracker crumbs into mixture.
- Drop cookies by the spoonful onto waxed paper; let stand until firm. Store in airtight containers.