Cook bacon until crispy, then drain on paper towels. Chop into bite-sized pieces.

In a mixing bowl, whisk or sift together flour, baking soda, and salt to remove clumps.

Using a stand mixer or hand mixer, cream together butter and sugar. Start on low speed, then increase to medium-high for 2-3 minutes until smooth, fluffy, and lighter in color.

Add eggs and vanilla; mix until fully incorporated.

Gradually add the dry ingredients, mixing until fully combined. Scrape down the sides of the bowl to ensure everything is evenly mixed.

Fold in chocolate chunks and graham cracker crumbles until evenly distributed.

Using a medium-sized ice cream scoop or your hands, form the dough into balls.

Chill the dough in the fridge for at least 1 hour until firm.

Preheat the oven to 350º F (175º C).

Line a baking sheet with parchment paper. Scoop dough into balls and bake for 13-15 minutes. (Optional) In the last 2 minutes, use a spoon or spatula to press a well into the center of each cookies. Add half of a marshmallow to a well and bake until soft and gooey.

After baking, let the cookies cool for 10 minutes.

Use a kitchen torch on low heat to lightly char the marshmallows. Serve warm!