You don't have to wait until summer and campfires for the taste of s'mores.
1¼ c. all-purpose flour
1¼ c. whole wheat flour
½ t. salt
1 t. baking soda
½ t. baking powder
6 - 7 sheets (about 1 cup or 90 grams) honey graham crackers, depending on crumb size
1½ t. ground cinnamon
1 c. butter, room temperature
¾ c. brown sugar
2 large eggs
1 t. vanilla extract
⅔ c. semi-sweet chocolate chips
½ c. roughly chopped milk chocolate
2 c. mini marshmallow
Mix together both flours, salt, cinnamon, baking soda and baking powder. Set aside.
Break up the graham crackers into small pieces. Be careful to not let it get too powdery, but some graham cracker powder is okay. Set aside.
Cream the butter and sugar together until fluffy. Slowly add the eggs one at a time, then the vanilla. Slowly add the flour mixture and mix just until incorporated. Fold in the graham crackers and chocolate.
Take about a tablespoon of the cookie dough and make a small indentation in the center. Stuff 4-5 mini marshmallows into the indentation. Top with another ⅔ tablespoon of cookie dough and press together until the dough completely covers the marshmallows. Repeat with the remaining dough and marshmallows. Place the cookies on a baking sheet and cover. Cover with plastic wrap and chill in the refrigerator overnight, up to three days.
Preheat oven to 350°. Uncover the cookies and bake for 8 - 9 minutes or until a light golden brown. Immediately remove the cookies to cool on a wire rack. Serve immediately or store in an airtight container and enjoy within 24 hours.