In a medium bowl, whisk together the flour, graham cracker crumbs, baking soda and salt; set aside.
Using an electric mixer on medium speed, cream together the butter and both sugars until light and fluffy, about 3 minutes. Add the egg, honey and vanilla extract and beat until completely combined. Scrape down the sides and bottom of the bowl and beat for an additional 15 seconds.
Reduce the mixer speed to low, add the flour mixture all at once and beat until a dough starts to form. Add the marshmallows and chocolate chips and mix on low for 15 seconds. Scrape down the sides and bottom of the bowl and give the dough a final stir by hand. Cover with plastic wrap and refrigerate for at least 4 hours (or up to 1 week).
When ready to bake, preheat oven to 325 degrees F and arrange the oven racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper.
Scoop 2 tablespoons of dough, form into a ball and place at least 1 inch apart on the prepared baking sheets. Bake, rotating the sheets halfway through, until the edges are set and the cookies begin to darken, 14 to 20 minutes. Place the baking sheets on wire racks for 10 minutes, then use a spatula to transfer the cookies to the wire racks to cool completely. The cookies should be stored in an airtight container, at room temperature, for up to 3 days.