Preheat oven to 350°F. 

Line a cookie sheet with parchment paper.

In a medium bowl, mix the butter, sugar, and brown sugar together. 

Add the egg and vanilla and mix until the mixture is light in color.

Add the flour, graham crackers, baking soda, baking powder, and salt and mix until fully combined.

Take 1-1/2 tbsp. of the dough and roll into a ball. Arrange balls on your cookie sheet, flattening them slightly. 

Bake for 9-11 minutes or until the center of the cookies no longer look wet and glossy.

Cool in the pan for 10 minutes before cooling the cookies completely on a cooling rack.

Make the marshmallow creme by placing egg whites and granulated sugar in a heat safe bowl (use your standing mixer bowl if you have one). 

Place 1" of water in the bottom of a small sauce pan and heat over medium high heat until it simmers, then reduce the heat to medium low. 

Place the bowl with the egg whites and sugar on the pan so that it hovers above the water but does not touch it. Whisk continuously for 3 minutes. 

When the egg whites become fluffy and bright white, remove from the heat and check that the sugar is fully dissolved by rubbing a small amount of the whites between your fingers. It should not feel grainy. If it does, place back over the pan and continue whisking until it no longer feels grainy.

Remove from the heat. 

Using a standing mixer if you can, mix with the whisk attachment on the highest speed until thick peaks form.

Use a piping bag (or a ziplock bag with the corner cut off) to pipe the marshmallow creme to the top of each cookie. 

Place the cookies in the fridge to chill for 30 minutes.

Melt chocolate chips in the microwave by warming for 30 seconds at a time and stirring in between warming sessions. 

Remove the cookies from the fridge and dip the top of the cookie with the marshmallow creme into the chocolate, returning the cookie to the sheet after dipping.

Place cookies back into the fridge to set.

Enjoy!