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1. Preheat your oven to 375 F. Line two cookie sheets with parchment paper.
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2. In a large, heatproof bowl, combine butter and 1/2 cup of mini marshmallows. Using a double boiler or microwave (cooking in no more than 30 second increments, stirring in between each, if you choose the latter), heat the mixture until butter and marshmallows are melted, stirring frequently. In the same bowl, add white and brown sugars, stirring until mixture is thoroughly combined.
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3. Add eggs (one at a time, stirring after each addition) and vanilla extract and mix until thoroughly combined. Mixture should be smooth and free of lumps.
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4. In a separate bowl, add salt, baking soda, both flours, and finely crushed graham cracker crumbs and mix well. Add the dry mixture (the flour mixture) to the wet mixture (the butter, sugar, marshmallow mixture) and stir until just combined. Mix in coarsely chopped graham crackers, milk chocolate, and 2 cups of mini marshmallows. (You should still have 1.5 cup of marshmallows remaining.)
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5. Portion dough into 1/8 cup portions. Roll lightly between your palms, taking care not to compress dough too tightly, until the dough balls are smooth and golf ball-sized. Set cookies on parchment-lined pans, keeping about 2 inches of space between the cookies.
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6. Bake for 10 minutes. Remove trays from the oven and press additional marshmallows into the top of each cookie. Return to oven and bake for an additional 2-4 minutes, removing when the edges are golden and the centers are just set. Let cookies sit for 5 minutes then move to a cooling rack. Allow cookies to cool completely before enjoying.
