• Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet or two with parchment paper or a silicone liner, set aside.

For The Graham Cracker Crumble:

• Add the graham crackers to a ziploc bag, and seal. Crush with a rolling pin, you can choose how fine you want the crumbs to be, or have an assortment of sizes.
• Add the graham cracker pieces, melted butter, sugar, and salt to a medium sized bowl and mix them together to coat the graham crackers in the butter mixture. Set it aside.

For The Cookie Dough:

• Add the butter, brown sugar, and granulated sugar to a large bowl and cream them together for a couple of minutes until they are light and fluffy.
• Add in the eggs, and vanilla extract and mix until those are incorporated.
• In another bowl, whisk together the dry ingredients; flour, baking soda, baking powder, and salt.
• Add the flour mixture and the graham cracker crumble to the wet ingredients and stir them together until you have a nice soft cookie dough.
• Gently fold in the chocolate chips.

For the Cookies:

• Scoop the cookie dough in 2.5 to 3 TBS sections and roll them into a ball. Place one cookie dough ball on top of a graham cracker square on the baking sheet.
• Slightly flatten the cookie dough balls to be more of a hocket puck shape.
• Place the cookies at least 2 inches apart from each other on the tray to allow them to spread. Only put about 6 to 8 cookies per cookie sheet.
• Bake the cookies for 10 to 11 minutes.
• While the cookies are baking cut the marshmallows in half.
• Place one half marshmallow (sticky side down) onto the top of each cookie.
• Put the pan back in the oven and let the marshmallow cook, while the cookies too, for another 2 minutes.
• Remove the pan from the oven and let the cookies cool for 2-3 minutes.
• Add 1 chocolate square on top of each marshmallow.
• Let the cookies cool for another 3 minutes on the pan, then transfer them to a cooling rack to cool completely, or enjoy them warm.