- 1/2 cup softened butter
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 egg
- 2 cups ground graham cracker crumbs, divided
- 3/4 cup all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups chocolate chips
- 3/4 cup marshmallow fluff
- 10 ounces good quality chocolate, chopped and melted
- Preheat oven to 350°F. In the bowl of your stand mixer, cream together butter, brown sugar, and granulated sugar until light and fluffy. Beat in vanilla extract and egg until well combined.
- In a medium bowl, combine 1 1/2 cups graham cracker crumbs, flour, baking soda, and salt. Gradually add the dry ingredients until just combined. Stir in the chocolate chips.
- Drop cookie-sized balls of dough (you should have about 24 total) onto baking sheets and bake for 9 to 10 minutes. Remove from oven and let cool slightly on cookie sheets before transferring to cooling racks.
- Once cookies are cool, pair together like-sized and shaped cookies. Spread the bottom of one cookie from each pair with about 1 tablespoon of fluff. Sandwich together with the other cookie, and repeat with remaining cookies.
- Dip sandwich cookies halfway in chocolate and lay on a wax paper lined tray. Immediately sprinkle with remaining crushed graham crackers. Let chocolate harden completely before devouring.
Make sure cookies lay level once sandwiched together and allowing chocolate to harden. If cookies are pitched at an angle, they will start to slide apart. I found it easiest to place the tray of sandwich cookies in the fridge so the chocolate hardens quickly and in essence “sets” the cookies in place.
- Prep Time: 20 mins
- Cook Time: 10 mins