Chocolate Ganache

1. Place the chopped chocolate in a heat safe bowl.
2. Place the heavy cream in a smaller heat safe bowl and microwave for 10 second intervals, stirring in between until the cream is hot.
3. Pour the cream over the chocolate and stir until combined. Reheat for 10 seconds if the chocolate isn't fully melted.
4. Let cool before covering with plastic wrap and placing in the fridge to chill.

S'mores Cookies

1. Preheat oven to 350º F.
2. Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl and set aside.
3. In a stand mixer fitted with a paddle attachment, cream together the butter, sugar, and melted chocolate on medium speed until light and fluffy. Scrape down the sides of the bowl.
4. Add eggs one at a time, followed by the vanilla extract.
5. With the mixer on low, slowly add the flour mixture and mix until smooth, scraping down the sides of the bowl as needed.
6. Using a 2 tablespoon scoop, form cookies into balls.
7. Roll the tops and sides of each cookie in the ground graham crackers.
8. Place each cookie a few inches apart on a parchment lined baking sheet.
9. Bake for 11-13 minutes or until cookies are firm around the edges.
10. Let the cookies cool for about 10 minutes on the baking sheet before carefully moving them to a cooling rack.

Marshmallow Fluff

1. Once the cookies are cooled, stir together the egg whites, sugar, and cream of tartar in a double boiler. Continue to stir constantly until mixture reaches 160º F on a candy thermometer.
2. Transfer to a mixing bowl, add in the vanilla, and mix with the whisk attachment on medium-high speed for 3-4 minutes followed by high speed for another 5-6 minutes until stiff peaks have formed.
3. Immediately transfer to a pastry bag with an Ateco 807 or similar piping tip. If you don't have that type of big round piping tip, cut the tip of the bag until you have a hole about the size of a penny.

Assembly

1. Pull the bowl of ganache out of the fridge and stir to see its consistency. If it's too thick, put in the microwave for 2-3 seconds at a time until it's slightly easier to stir. You want it to still be thick, but be able to stir it. You do not want to overheat it so it is thin again.
2. Transfer ganache to a piping bag and cut a 1/4 sized hole on the tip.
3. Place a cookie upside down. Carefully pipe a ring of marshmallow fluff on the outer rim of it, being careful to stay inside that rim.
4. Fill the center of that marshmallow ring with ganache. Top with another cookie so that the flat sides of each cookie are pressed together. Repeat this with the remaining cookies.
5. Enjoy!