Combine the flour, brown sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Mix on low to incorporate. Add the butter and mix on low, until the mixture is the consistency of a coarse meal.

In a small bowl, whisk together the honey, milk, and vanilla extract. Add to the flour mixture and mix on low until the dough barely comes together. It will be soft and sticky. Lay out a large piece of plastic wrap and dust it lightly with flour, then turn the dough out onto it and pat it into a rectangle about 1-inch thick. Wrap it, then chill it until firm, about 2 hours or overnight.

Lightly flour your workspace and roll the dough into a long rectangle about 1/8 inch thick. The dough will be sticky, so flour as necessary. Using a square cookie cutter (or any shape you want) cut out the crackers. Place on parchment-lined baking sheets. Chill until firm, about 30 to 45 minutes in the fridge or 15 to 20 minutes in the freezer. Repeat with with the scraps, chilling the dough if necessary before rolling out again.

Adjust the oven rack to the upper and lower positions and preheat the oven to 350°F. Bake for 12-15 minutes, until browned and slightly firm to the touch, rotating the sheets halfway through to ensure even baking. The crackers will harden as they cool, so be careful not to overbake.

Preheat oven to 375 degrees.

In a medium bowl combine the flour, graham cracker crumbs, baking soda, salt, and dash of cinnamon. In a second larger bowl beat together the butter, sugar, brown sugar and vanilla extract until creamy. Add the eggs one at a time, beating well after each addition. Slowly beat in the flour mixture until smooth. Stir in the chocolate chips. Drop by rounded tablespoon onto ungreased cookie sheet.

Bake for 8 minutes, and remove from the oven. Push 3 to 4 marshmallows and a few pieces of hershey bar into each cookies. Return to the oven and bake an additional 3-4 minutes until fully cooked. Cool cookies on a wire rack.