In a medium-sized bowl, whisk the flour, graham cracker crumbs, baking powder, and kosher salt together. Set aside.

In the bowl of a stand mixer, cream the butter and brown sugar together until light and fluffy.

Add the eggs to the butter and sugar mixture, one at a time, making sure that the first egg is fully combined before adding the second.

Reduce the mixer's speed to low and add the flour mixture bit by bit. Scrape down the sides of the bowl as needed.

Add the mini chocolate chips and mix until they are well distributed throughout the dough.

Using a cookie scoop, scoop the dough onto cookie sheets. Press the Hershey's bars pieces and mini marshmallows into the dough.

Refrigerate for at least 30 minutes.

When ready to bake, preheat the oven to 350 degrees F and line baking sheets with parchment paper.

Place the dough balls onto the prepared baking sheets, approximately 2-3 inches apart.

Bake for XX minutes. Allow the cookies to cool on the baking sheets for 5 minutes before removing them to a wire rack to finish cooling completely.