Start the Cookie Dough: Melt the butter in a large mixing bowl. Whisk in the sugars until well combined, about 30-60 seconds. Add the eggs and vanilla, and whisk until smooth and combined, about 30-45 seconds.

Finish the Cookie Dough: Stir in the dry ingredients, then the hershey's pieces, chocolate chips, and graham cracker crumbs.

Scoop & Stuff the Cookies: Place the extra graham cracker crumbs onto a small plate. Scoop dough into balls 55 grams in size. Flatten each dough ball, then place a marshmallow in the center of each and encase the marshmallow in the dough so just a bit is peeking out at the top. Then, roll each dough ball in the graham cracker crumbs. Pre-heat your oven to 365℉. Line a few cookie sheets with parchment paper.

Chill Cookies: Chill the stuffed cookies in the freezer for 30 minutes - the dough needs to feel solid.

Bake: Place about 5 cookies on a sheet. Bake for 8-10 minutes. The edges will appear just set and the cookies will almost seem like they need a minute more - this is the perfect time to pull them out!

Immediately place a round cutter around the outside of each cookie and swirl the cookie within it to 'scoot' them into perfect circles.

Serve & Store: Let cookies cool on the baking sheet on a cooling rack for 5-15 minutes before digging in. Store cooled cookies in an airtight container at room temperature for 3-4 days.