Preheat oven to 375°F. Line baking sheets with parchment paper.

In a medium bowl, whisk together the flour, graham cracker crumbs, baking soda, salt, and cinnamon.

In a large bowl, use an electric mixer on medium-high speed to cream the butter and sugars until light and fluffy, about 2 to 3 minutes. Add the eggs and vanilla, one at a time, beating well after each addition. Slowly beat in the flour mixture until smooth. Stir in the chocolate chips with a rubber spatula.

Using a medium (1 1/2-tablespoon size) spring-loaded cookie scoop, drop balls of dough onto the prepared baking sheets, spacing at least 2 inches apart.

Bake for 7 minutes, or until just beginning to set at the edges, and remove from the oven. Push 3 to 4 marshmallows and a few pieces of chocolate bar into the top of each cookies. Return to the oven and bake for an additional 3-4 minutes until the cookies are fully cooked.

Cool for 5 minutes before removing to wire rack to cool completely. Store in an airtight container at room temperature for up to 3 days.