Instructions

Bake the cookies:

1. Combine the butter, sugar and glucose in the bowl of an electric mixer fitted with a paddle attachment and cream together on medium-high for 2-3 minutes. Scrape down the sides, add in the eggs and vanilla and beat for 7-8 minutes.
2. Reduce mixer speed to low and add in the flour, cocoa powder, milk powder, cream of tartar, baking soda, and salt. Mix just until the dough comes together – no longer than 1 minute. Scrape down the sides of the bowl.
3. Using a 2 3/4 oz. ice cream scoop (1/3 cup measure) portion out the dough onto a parchment paper lined baking sheet – you should get 15-20 large balls of dough. Pat the tops of the cookie balls flat – wrap the sheet pan tightly in plastic wrap and chill for at least 1 hour or up to 1 week. Do not bake the cookies from room temp – they will not bake properly!
4. Heat the oven to 350°F. Arrange the chilled dough at least 4 inches apart on the baking sheet and bake for 18 minutes – the cookies will puff, crackle and spread. Cool the cookies completely on the sheet pans before frosting.

Prepare the graham crust crumb:

1. Preheat oven to 350.
2. Toss the graham crumbs, milk powder, sugar, and salt with your hands in a medium bowl to evenly distribute your dry ingredients.
3. Whisk the butter and heavy cream together. add to the dry ingredients and toss again to evenly distribute. The butter will act as glue, adhering to the dry ingredients and turning the mixture into a bunch of small clusters. The mixture should hold its shape if squeezed tightly in the palm of your hand. If it is not moist enough to do so, melt an additional 14 to 25 g (1 to 1½ tablespoons) butter and mix it in.
4. Loosely spread out the crumb on a baking sheet lined with parchment, and bake for 10 minutes.

Make the Frosting:

1. In a large bowl, add the butter. Beat with an electric mixer on highs until light and fluffy, at least 2 minutes. It will go from bright yellow to a more pale yellow after beating.
2. Continue beating and add the powdered sugar a little at a time until fully incorporated.
3. Add the salt and vanilla and beat for another minute to fully dissolve the salt.
4. Finally, scrape the contents of the marshmallow fluff from the jar into the bowl as best as you can. It’s super sticky! Beat everything together until nice and fluffy, and the frosting is no longer sticky. It should be fluffy and spreadable.

Assemble:

Once all of your components are cool, spread a generous amount of marshmallow frosting on each cookie, and dip into the graham cracker crumb to coat the top.