In the bowl of an electric mixer, cream butter with white and brown sugar until light and fluffy. Then add the eggs one at a time mix thoroughly after each egg. Next add the vanilla. Mix until combined.

In a separate bowl, sift together the flour, baking soda, salt and cinnamon to combine. Turn the mixer to low speed and then slowly add the flour mixture to the butter mixer.

Fold in the chocolate chips and marshmallows in by hand.

Chill dough in refrigerator for at least 1 hour to overnight.

Preheat the oven to 375 degrees. Line cookies sheets with a silpat or parchment paper.

Lay out graham crackers side by side on the pans as close as possible. Dana used 18 -24 graham cracker squares on each pan. Basically cover the cookie sheet with graham crackers.

Place about 1 tablespoon of dough on each graham cracker and press down slightly with fingertips.

Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top. We placed a single Hershey rectangle on each cookie. At this time you might want to also add a couple more mini marshmallows too.

Bake for an additional 7-9 minutes or until the edges begin to turn golden brown.

Remove to a wire rack to cool.