makes 13 pies
for the cookies
- 3/4 cup unsalted butter, softened
- 1/4 cup packed light brown sugar
- 1/4 cup honey
- 1/4 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/4 cups fine graham crackers crumbs (about 9 graham crackers, pulsed thoroughly in a food processor)
- 3/4 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 2 tablespoons whole milk
Whisk to combine flour, graham cracker crumbs, salt, baking powder, baking soda, and ground cinnamon. Set aside.
Combine butter, brown sugar, honey, and vanilla in the bowl of your stand mixer that has been fitted with the paddle attachment. Beat for one minute, until fluffy, then scrape down the sides and add the flour mixture. Mix on low speed and gradually add in the milk.
Continue mixing on low speed until the dough comes together. Remove the dough from the mixing bowl and press into a flat disc. Wrap in plastic wrap and refrigerate for 1 hour.
Preheat your oven to 325 degrees and line two baking sheets with parchment paper. After the dough has chilled, place on a floured surface and roll out into a disc 1/4-inch thick. Use a 3-inch biscuit cutter to cut the dough into rounds.
Place the rounds about 1/2-inch apart on the prepared baking sheets and bake for 10-12 minutes; until the edges are golden.
Let the cookies cool completely on cooling racks while you prepare the filling.
Turn half of the cookies upside down.
for the marshmallow filling
- 4 teaspoons unflavored powdered gelatin
- 1/2 cup ice-cold water + 1/4 cup room-temperature water
- 1/4 cup light corn syrup
- 3 tablespoons honey
- 3/4 cup granulated sugar
- 3 large egg whites
Place the 1/2 cup of ice-cold water in a small bowl and sprinkle the gelatin on top. Set aside to bloom while you prepare the other ingredients.
Combine 1/4 cup room-temperature water, corn syrup, honey, and sugar in a small saucepan fitted with a candy thermometer. Simmer over medium heat, until the mixture reaches 240 degrees. When the thermometer reaches 200 degrees (do not do this step any earlier), place egg whites in the cleaned bowl of your stand mixer and whip on high speed. They egg whites should have reached soft peaks by the time the syrup has reached the desired 240 degrees.
Once the syrup has reached 240, remove from heat and stir in the bloomed gelatin. With the eggs still beating, slowly stream in the hot syrup. Whip for an additional 8 minutes, until the mixture is thick and somewhat stiff.
Place the filling in a piping bag and pipe about 1/4 cup of the filling unto the thirteen cookies that you placed upside down. Top with the remaining cookies to create sandwiches and place on a clean, lined baking sheet. Refrigerate for 15-20 minutes to set up.
While the cookies are refrigerating, prepare the chocolate coating.
for the chocolate coating
- 16 ounces dark chocolate
- 2 tablespoons vegetable oil
Combine chocolate and oil in a glass bowl and microwave for thirty seconds. Stir and then return to the microwave for an additional thirty seconds. Continue stirring and heating at thirty second increments until the chocolate is smooth and thoroughly melted.
Allow the chocolate to cool for about five minutes so that it is no longer hot, but just warm.
Use a slotted spatula to submerge each cookie into the chocolate coating. Place the dipped cookies on cooling racks set over sheets of parchment paper. Allow the chocolate to set at room temperature for 1-2 hours, or place them in the freezer for 15-20 minutes until the chocolate has set. Store in airtight containers for up to 2 days. Enjoy!