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In the base of a stand mixer or with a hand mixer, cream together the butter and sugars on medium high speed until light and fluffy (~2-3 minutes)
Add the eggs and vanilla extra and beat together on medium high speed for 1-2 more minutes
Add in the dry ingredients (flour, cocoa powder, baking soda, and salt) and mix on low until just combined
Fold in the chocolate chips and the graham crackers
Scoop the dough into 16-18 balls (they should be around 75 grams each to ensure it is enough dough to cover the marshmallow) and chill the dough for 30 minutes
Preheat the oven to 350 degrees fahrenheit
Press each ball of dough into a circle ~4 inches in diameter. Place the marshmallow in the center and pinch together the edges to encapsulate the marshmallow so no marshmallow is exposed. Roll the marshmallow filled cookie dough to create a round ball of cookie dough (no marshmallow should be exposed)
Place onto a parchment lined baking tray and press down slightly to flatten the top
Repeat 16-18 times until all the cookies are formed
Bake at 350 degrees for 12 minutes
Let them cool for 5-10 minutes in the cookie sheet and then place on a wire rack to cool