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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 fitted with the paddle attachment to beat the butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 2 to 3 minutes. Add the eggs one at a time, beating well after each addition. Add the vanilla, then slowly beat in the flour mixture. Stir in the chocolate chips with a rubber spatula.
Use a medium spring-loaded cookie scoop to drop 1 ½-tablespoon sized balls onto the prepared baking sheets, spacing about 1 ½ inches apart.
Bake for 6 to 7 minutes, or until they have spread and are just beginning to set at the edges. Remove from the oven.
Push 2 to 3 marshmallows and pieces of chocolate bar into each cookie. Return to the oven and bake an additional 3 to 4 minutes or until golden brown at the edges. Cool for 5 minutes before removing to wire racks to cool completely.
Cookies can be stored in an airtight container at room temperature for up to 3 days.