1/2 c butter, soft
1 c light brown sugar, packed
1 1/4 c flour
1 1/2 c finely crushed graham crackers
1 1/2 t baking powder
2 eggs
1/2 c plus 2 T milk
1 t baking soda
1 t vinegar
2 t vanilla
6 (1.55 oz) Hershey Bars (Hershey milk chocolate chips can also be used)
In a bowl combine crumbs, flour and baking powder, set aside.
In a small bowl stir milk, vanilla, baking soda and vinegar together, set aside.
In a bowl beat butter and brown sugar together for 2 minutes at medium speed.
Add eggs and continue to beat until incorporated evenly.
Slowly add flour mixture and milk mixture. Beat for 1 minute.
Drop by heaping tablespoon portions onto parchment paper lined baking sheet. Place batter 2 inches apart, cookies will spread during baking.
Bake at 375 degrees for 8-10 minutes until cookies are set.
Cool on baking sheet for 3 minutes and then place on wire rack to finish cooling.
Filling-
1/2 c butter soft
1 c Marshmallow Creme
2 c powdered sugar
2 T milk (if needed)
Mix butter and Marshmallow Creme until smooth.
Slowly add in powdered sugar.
Add milk; mix until combined and smooth.
Fill ziplock bag with mixture, cut one corner off and pipe on the bottom of half the cookies. Leave room on edges of cookie, frosting will spread when sandwiched together. Melt chocolate and spread on the bottom of the other half of cookies.
Top frosting side with chocolate side (sandwich style).
Store in airtight container for up to 5 days, if desired store in refrigerator.
