Preheat oven to 350 degrees F.  Line one to two baking sheets with parchment paper or Silpat liners.  Set aside.

Using a standing or hand held mixer, in a large bowl, cream together butter, sugars and 3/4 cup graham cracker crumbs until light and fluffy.  Add egg and vanilla.  Beat until smooth.   Add flour, baking powder, soda, and salt.  Mix until just combined.

Scoop dough out using a  large tablespoon or #20 (3 tbsp.) ice-cream scoop.  Roll each ball in the remaining 1/4 cup graham cracker crumbs.  Place about 2-inches apart on prepared baking sheets.  Bake for 18 to 21 minutes, or until bottoms are golden brown and tops are cracked.  Cookies should be soft.

Remove baking sheets from oven.  Let sit for a minute or two as you preheat the broiler.  Be sure to set the oven rack at least 6 inches below the broiler.

Press a flattened marshmallow gently into the top of each cookie.  Return sheets to oven to brown each marshmallow to desired golden color, about 30 seconds to 1 minute.  Watch carefully to avoid burning the mallows.  Remove sheets from oven.  Immediately press a chocolate kiss into each mallow’s center.   Let cookies cool on a wire rack.  Cookies will store in a tightly sealed container for up to 1 week.