Preheat the oven to 350°F and line a baking sheet with parchment paper.
In a stand mixer, combine cookie dough with mini marshmallows and crushed graham crackers until fully incorporated.
Using a medium cookie scoop, create balls of dough and place them on the prepared cookie sheet about 2 inch apart.
Press a chocolate melting wafer into the top center of the cookie, then top it with another melting wafer..
Place the baking sheet into the freezer for 10 minutes.
Bake for 10 to 12 minutes or until the edges begin to turn golden.
Remove from the oven and fill a pastry bag with marshmallow fluff.
Carefully pipe 1 tablespoon of marshmallow fluff onto the chocolate center of the cookies.
Let the marshmallow fluff rest for 5 minutes to let the peaks rest.
Using a kitchen torch, carefully toast the tops of the marshmallows until golden brown.
Notes
Reshaping the cookies with your hands once you press the chocolate in may be needed.
An oven on broil can be used instead of a kitchen torch, simply decrease the baking time of the cookies by 1 minute and set the oven to low broil until marshmallow is golden.
These can be served warm or cold. For a gooey consistency, eat while hot or reheat for 15 seconds in the microwave if the cookies have already cooled down.
You can crush the graham crackers by placing them in a Ziploc bag and rolling with a rolling pin or lightly crush them in a food processor. You’re looking for small pieces, not crumbles.
10 minutes in the oven worked well for me, but cook times vary by each oven.