Preheat your oven to 350 degrees.

In the bowl of a kitchenaid mixer, cream together butter and sugars until light and fluffy.

Add in one egg at a time and incorporate.

Add in vanilla.

Add in dry ingredients and mix until evenly combined.

Move the cookie dough to your work surface.

Spray a 14 inch cake pan with baking spray or line a cookie sheet with parchment paper.

Evenly press the cookie dough into the cake pan or shape the dough into a 14" disk on the cookie sheet.

Chill for 10 minutes.

Bake 15-18 minutes, remove from oven and let cool 10 minutes

Invert onto a cooling rack and let completely cool.

For the Ganache:

Place the chocolate chips in a heat proof bowl and set aside.

In a small pot, heat the cream until bubbles start to form on the sides. Do not bring to a boil or the milk will curdle.

Pour the hot cream over the chocolate chips and let sit for 2 minutes.

Stir the ganache with a spatula until evenly mixed and smooth.

Place the ganache in the refrigerator to come to the desired consistency of spreadable but not runny, about 10-15 minutes.

When the ganache is ready, spread it evenly over the cookie cake leaving a 1/2 inch border around.

Place marshmallows all over the ganache. Using a blow torch, toast the marshmallows until they are black and crispy. Alternatively you can preheat your oven to broil and place the cookie cake on the lowest oven rack to toast the marshmallows. Should you choose to do this, you should do it very carefully as the marshmallows burn very fast, usually in less than 30 seconds! DO NOT walk away!

After toasting the marshmallows, sprinkle with leftover graham cracker crumbs and drizzle with leftover ganache, slice and enjoy!