Place the butter, granulated sugar and brown sugar in the bowl of a stand mixer, or a large bowl if using a hand mixer.
Beat on medium (#4 on a KitchedAid Mixer) for 2-3 minutes until the ingredients are combined and lighter in color.
Add the egg, honey, cinnamon and vanilla and beat for about 1 minutes until combined.
Whisk together the AP flour, whole wheat flour, baking soda and salt and add it to the bowl. Mix on the lowest setting until just combined. Use a large spatula to scrape the bowl and make sure all the flour is incorporated.
Divide the dough into 8 equal portions. I like to weigh the dough so that each portion is about 60 grams each.
Shape the portions of dough into balls.
Break each square of chocolate into 4 pieces. You should have 16 poieces.
Place a piece of marshmallow between 2 pieces of chocolate and press te stack into the ball of dough. Bring te dough uo and arounf thce chocolate an marshmallow to totally enclose it in the cookie dough.
Place them on a parchment lined half sheet pan and freeze for at least 30 minutes. I like to freeze them overnight, but if you are in a rush 30 minutes will sufice only they will spread a bit more and not be as thick if freezing overnight.
30 minutes before you are ready to bake, preheat your oven to 350℉. Bake the cookies for about 15 minutes Allow the cookies to cool on the sheet pan for about 10 minutes.
THe cookies are best eaten warm when the chocolate and marshmallow are still melty!