Ingredients
- 1 cup packed light brown sugar
- ½ cup (1 stick) unsalted butter, melted
- ⅓ cup honey
- 1½ tsp. vanilla
- 1 cup + 2 Tbsp. all-purpose flour
- 1 cup whole wheat flour
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- ½ tsp. kosher salt
- 5 Tbsp. whole milk
- 7 oz. marshmallow creme
- 20 oz. dark chocolate-flavor melting wafers
- 1 Tbsp. canola or vegetable oil
Directions
1. For cookies, line two large baking sheets with parchment paper.
2. Stir together brown sugar and melted butter in a large bowl until well combined. Stir in honey and vanilla. Add both flours, baking soda, cinnamon, and salt; stir until incorporated. Slowly add the milk, 1 Tbsp. at a time, mixing until a dough forms.
3. Scoop 1 ½-Tbsp. dough portions 3 inches apart on prepared baking sheets. Using the bottom of a glass, gently press dough to flatten. Chill 30 minutes.
4. Preheat oven to 350°F. Bake cookies 15 to 17 minutes until firm and golden on edges. Cool completely on a wire rack.
5. Using a greased spoon or scoop, drop 2 Tbsp. marshmallow creme on the bottom of one cookie. Press the bottom of a second cookie against creme, squeezing creme evenly to edges. Repeat with remaining cookies and marshmallow creme.
6. Melt chocolate wafers in a microwave-safe bowl according to package directions. Stir in the oil until well combined. Use forks to carefully place a cookie sandwich into the melted chocolate mixture; flip to coat entirely. Transfer to parchment paper. Repeat to coat all cookie sandwiches. If you like, drizzle with any remaining chocolate. Let cookies stand until set before serving.
TO STORE: Store in an airtight container in the refrigerator up to 3 days.
Adapted from the summer 2026 issue of Magnoliass Journal.
