Ingredients
1½cupsall-purpose flour
1cupgraham flourpoured and leveled
1tspBaking Soda
½tspsalt
½tspground cinnamon
¾cupunsalted buttersoftened
1cuplight brown sugar
¼cupgranulated sugar
3tbsphoney
1largeegg
1largeegg yolk
1tspvanilla extract
1Marshmallow Frosting
1½cupssemi-sweet chocolate chips
2tspshortening
Preparation
Preheat oven to 350 degrees F.
In a mixing bowl whisk together all-purpose flour, graham flour, baking soda, salt, and cinnamon for 30 seconds, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, brown sugar, and granulated sugar on medium-high speed until pale and fluffy.
Blend in honey. Add in egg and mix until combined, then blend in egg yolk and vanilla.
With mixer set on low speed, slowly pour in dry mixture and mix just until combined.
Scoop dough out 1½ tbsp at a time (25 to 27 grams each) and shape into balls.
Transfer balls to Silpat or parchment paper lined baking sheets, spacing 2 inches apart, and bake in preheated oven for 9 to 10 minutes.
Remove from oven and allow to cool on baking sheet for several minutes. Transfer to a wire rack to cool completely.
Once cool, heat chocolate chips and shortening in a microwave-safe bowl on 50% power, in 30-second intervals, stirring after each interval until melted and smooth.
Spread a spoonful of melted chocolate over the bottom side of one cookie and let cool slightly (so it doesn’t melt the frosting). Then pipe marshmallow frosting over the bottom side of another cookie.
Toast marshmallow frosting with a kitchen torch if desired, then sandwich cookies together.
Store in a single layer in an airtight container.
