1 1/4 cup Flour
1/4 cup Crushed graham crackers
1/2 tsp Baking soda
1/4 tsp Salt
1/8 tsp Cinnamon
1/4 cup Unsalted butter, melted
1/4 cup Oil
1/2 cup C&H® Granulated Sugar
1/2 cup C&H® Dark Brown Sugar
1 large Egg, at room temperature
1 tsp Vanilla extract
1 cup Semi-sweet chocolate
½ cup Heavy whipping cream
3 large Egg whites
3/4 cup C&H® Dark Brown Sugar
1 tsp Vanilla extract
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Make the Cookie
Step 1 In a medium bowl, combine the flour, crushed graham crackers, baking soda, salt and cinnamon. Set the dry ingredients aside.
Step 2 In a large bowl, melt the butter and then add the oil, C&H® Granulated Sugar and C&H® Dark Brown Sugar. Whisk until the mixture is combined. Add in the egg and vanilla extract, mixing until the mixture is completely smooth.
Step 3 Fold in the dry ingredients just until the last streak of flour is combined. Let the batter rest while the oven preheats to 350F. Use a 1 Tbsp cookie scooper to scoop cookie dough onto a lined cookie sheet. Bake 6 cookies per sheet, about 3-4 inches apart, for 8 minutes, until they crinkle around the edge. They will look under baked but remove them and let them continue baking on the cookie sheet for five minutes. Remove from the cookie sheet and place on cooling rack.
Make the chocolate
Step 1 Place the chocolate chips in a medium, heat proof bowl. Pour the heavy whipping cream into a small saucepan over low heat. Once it’s simmering pour it over the chocolate, let it sit for 1-2 minutes and then stir it slowly until it’s completely smooth. Let it cool for a couple of minutes and then spoon some onto half the cookies.
Make the marshmallow meringue
Step 1 Meanwhile, place a 1/2 cup of water in a small saucepan over low heat. Place the egg whites and C&H® Dark Brown Sugar in the bowl of a stand mixer and place it on top of the small saucepan, creating a double boiler. Cook the egg whites for about 5-10 minutes, until the C&H® Dark Brown Sugar is fully dissolved. Remove the bowl from the heat and place it on the stand mixer on high speed for 7 minutes. Add vanilla extract and mix just until it’s combined. Using a piping bag (or a spoon) to frost the other half of the cookies with meringue. Sandwich the cookies together.
Step 2 The cookies can be served immediately but to avoid the meringue from squishing out, refrigerate the cookies for a few hours.
If you have a torch a lighter, you can toast the meringue as well. You can also use a large marshmallow in place of the meringue for a quicker, easier version.