Preheat oven to 375 degrees and line a large baking sheet with a silpat liner. Just Amazon one to yourself if you don't already have one. Anytime marshmallows are involved a silpat works way better than parchment.

In a medium-sized bowl whisk together the flour, graham cracker crumbs, baking soda, and salt and then set it aside.

Next, in the bowl of a standing mixer fitted with the paddle attachment, add the butter and both sugars; beat on medium-speed for 2 to 3 minutes, or until light and fluffy. Do not skip this step. Add in the vanilla and eggs, one at a time, beating well after each addition.

Reduce mixer speed to low and gradually add in the flour mixture. Turn mixer off and use a wooden spoon to fold in chocolate chips, 1/2 of the marshmallows, graham crackers and chocolate pieces.

Use a scant 1/4 cup amount of dough and roll into a ball, then place on prepared sheet (make sure to leave space between each cookie for inevitable spreading). Continue this process until all the dough has been rolled. Place baking sheets in preheated oven, one at a time, and bake for 8 minutes, open the oven and sprinkle on the remaining marshmallows and bake another 4 minutes or until golden at the edges but still soft in the middle. Let cookies cool for a few minutes before removing.