Directions

1. 1

   Preheat your oven to 375°F. Line two baking sheets with parchment paper.

2. 2

   In a medium bowl, whisk together the flour, graham cracker crumbs, cinnamon, and salt until well combined.

3. 3

   In a large bowl, beat the egg and sugar together until light and fluffy, about 2-3 minutes. Add the vanilla extract and beat until incorporated.

4. 4

   Gradually add the flour mixture to the egg mixture, beating on low speed until a uniform dough forms. Do not overmix.

5. 5

   Fill a cookie press with the dough and press shapes onto the prepared baking sheets, spacing them about 1 inch apart.

6. 6

   Bake for 8-11 minutes, or until the cookies are golden brown and firm to the touch. Remove from the oven and let cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely.

7. 7

   Once cooled, place half of the cookies flat side up on a baking sheet. Top each with one mini marshmallow.

8. 8

   Place the baking sheet under a broiler, watching carefully, until the marshmallows are puffed and lightly toasted, about 1-2 minutes. Immediately place the remaining cookies flat side down on top of each marshmallow to form sandwiches. Allow to cool.

9. 9

   Melt 2 ounces of chopped semisweet chocolate in a narrow bowl or cup suitable for dipping. If you need more chocolate coverage, melt the remaining chocolate.

10. 10

    Dip half of each sandwich cookie into the melted chocolate, then place on a wire rack to set.

11. 11

    Allow the chocolate to harden completely before serving. Store in an airtight container at room temperature, or refrigerate if the chocolate begins to soften.