Whisk the flour, baking soda, and salt together in a medium bowl and set it aside.

In a separate bowl, beat the butter and granulated sugar together for about a minute until smooth, then add the brown sugar and beat again for 30 seconds until creamy.

Add the egg and vanilla to the mixture, beating until everything is well combined.

Slowly add the dry ingredients to the wet mixture, mixing on low until you don’t see any streaks of flour.

Stir in the chocolate chips, making sure they are evenly spread throughout the dough.

Using a tablespoon, scoop out dough and roll it into balls. Gently press a marshmallow chunk into the center of each ball.

Add another dough ball on top, pressing the edges to seal the marshmallow inside. Roll it so the marshmallow is completely hidden.

Break 3 graham cracker sheets into small pieces and press three of them into each dough ball.

Refrigerate the dough for 30 minutes, and while it’s chilling, preheat the oven to 350°F.

Place the dough balls on a baking sheet, top with extra chocolate chips, and bake for 11-13 minutes until the edges are golden brown. When they come out, sprinkle with crushed graham crackers and let them cool completely on the sheet