Preheat oven to 350 degrees Fahrenheit.

Cream the butter and sugars until light and fluffy in the bowl of a stand mixer with the paddle attachment. Scrape the bowl with a spatula. Add eggs one at a time, mixing thoroughly after each one. Add the vanilla. Mix, and then scrape the bowl.

Combine the flour, graham cracker crumbs, baking soda, and salt in another bowl. Whisk to combine. Slowly add the flour mixture while the machine is running. Mix until just combined. With a spatula, fold in the mini chocolate chips, and marshmallow bits.

Use a cookie scoop to drop cookies onto a parchment (or silicone mat) lined baking sheet. Press extra graham cracker pieces, marshmallow bits, and cut up Hershey bar pieces into the top of each dough ball, if desired.

Bake for 10 minutes. They should be lightly golden on the outside, but slightly gooey towards the center. Allow to rest on baking sheet for a few minutes before transferring to a cooling rack to cool completely. Store in an airtight container up to 5 days.