Preheat the oven to 350°F and lightly grease a 9-inch or 10-inch oven-safe skillet.
Combine the graham cracker crumbs and melted butter until evenly moistened.
Press the crumb mixture firmly into the bottom of the skillet.
Spread the creamy peanut butter evenly over the graham cracker layer.
Break the peanut butter cookie dough into small pieces and arrange it evenly over the peanut butter.
Scatter the chopped Reese’s Peanut Butter Cups and milk chocolate chips over the cookie dough.
Cover the surface with mini marshmallows.
Bake for 15 to 20 minutes, or until the cookie dough is cooked through, the chocolate is melted, and the marshmallows are puffed and lightly golden.
For a more toasted marshmallow topping, broil briefly while watching closely.
Let the dip rest for a few minutes before serving warm with graham crackers.
