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.