Prepare your graham crackers as per the recipe. Allow them to cool and then crush them up.To crush them, simply place the graham crackers (after they have cooled) in a sealed plastic bag and use a rolling pin to gently break them up. You want chunks rather than total crumbs to result.
In a medium mixing bowl use a whisk or a fork to mix together the baking soda, flour, and the graham cracker chunks. Set this bowl aside.
Next, in a large mixing bowl, beat together the butter and sugar alternatives (brown and white) until smooth. Beat in the eggs and then the vanilla extract until just mixed
For the next step, we will add the dry ingredients (flour etc) from the first bowl to the large mixing bowl. Do this by adding half of the dry ingredients at a time, stirring gently between additions. Mix until just blended.
Use a rubber spatula to fold the marshmallows and chocolate by hand. Cover the dough with plastic wrap and place the dough in the refrigerator for at least 15 minutes before baking.
Preheat your oven to 350 and prep your cookie sheets with Parchment Paper . Use a cookie scoop to scoop the cookie dough on to the prepped cookie sheets
Bake these for 8-10 minutes. I mentioned above the importance of keeping an eye on the cookies as they bake because they are better when soft. Allow the cookies to sit on the sheet for a minute before transferring to a cooling rack.