PREHEAT oven to 325°F.
CRUMBLE dough into large bowl. With spoon or lightly floured hands, stir in graham crackers and morsels. Drop by rounded teaspoonfuls onto ungreased baking sheets.
BAKE for 14 to 15 minutes or until golden brown around edges. Cool on baking sheet; remove to wire racks to cool. While cookies are still warm, with back of measuring teaspoon, make an indentation in each cookie. Fill indentation with ½ measuring teaspoon of marshmallow creme. Store in layers between sheets of wax paper in covered container.