Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Cream together 1 cup of softened butter, ¾ cup granulated sugar, and ¾ cup brown sugar for 3-5 minutes until light and fluffy.

Add 2 eggs and 1 teaspoon vanilla extract, mixing until incorporated, about 1-2 minutes.

In a separate bowl, whisk together 2 cups flour, 1 teaspoon baking soda, ½ teaspoon salt, ½ teaspoon cinnamon, and 1 cup graham cracker crumbs. Gradually mix into wet ingredients until combined.

Fold in 1 cup mini milk chocolate chips gently with a rubber spatula.

Scoop dough onto prepared baking sheets, spacing about 2 inches apart, to form approximately 24 cookies.

Bake for 10 minutes until golden around the edges but still soft in the center. Cool for 3 minutes on the sheets before transferring to a wire rack.

Let the cookies cool completely before serving warm with milk or your favorite beverage.