With an electric mixer, beat the butter, sugars and vanilla until well combined, 1-2 minutes. Beat in the egg. In a separate bowl, combine the flour, baking soda, salt and cinnamon. Stir into the batter until moistened. Stir in the chocolate chips and marshmallows. Cover and refrigerate for two hours, or overnight.
Preheat the oven to 350. Line two baking sheets with parchment paper. Place the graham crackers on the parchment paper.
Shape the cookie dough into rounded tablespoons, then flatten slightly between your hands. Place cookie dough balls in the center of each graham cracker.
Bake for 6 minutes, then remove from the oven; place the pieces of Hershey's chocolate on each cookie and press down slightly. Bake for an additional 3-4 minutes.
cool on the parchment paper for 5 minutes before eating and cool
completely before storing in an airtight container. (If needed, chill
the cookies in the refrigerator for 30 minutes to re-harden the
chocolate on top, in order to be able to wrap them up in a container.)
Yields 3 dozen cookies.
Recipe from Curly Girl Kitchen