For the cookies, combine sugar, vanilla and butter in a stand mixer (wet ingredients) 

In a large bowl, combine flour, salt and graham cracker crumbs (dry ingredients)

lightly whisk dry ingredients together and slowly pour into the sugar/butter (wet ingredients) in the stand mixer

Combine until the mixture forms a dough ball

wrap dough in cling wrap and let set for one hour in the refrigerator 

Once set, pre-heat oven to 350 degrees and remove dough from the refrigerator 

Using a flour covered rolling pin, roll out dough until it is about 1/4 inch thick

Using a cookie cutter, cut circular shapes out of the dough and place on parchment lined or greased cookie sheet

Bake for 10 minutes or until the edges are slightly brown

Remove and let cool

Once the cookies are cooled, place marshmallow fluff into a piping bag or ziptop bag with a hole in the corner

Pipe marshmallow fluff onto one cookie and sandwich it with another cookie

refrigerate

In a glass bowl, pour bag of chocolate chips, coconut oil and corn syrup and microwave for 30 seconds

Stir chocolate glaze and microwave again to ensure the ingredients are totally melted together

Dip each sandwiched cookie into the chocolate glaze, and place on a pan

Let chill and serve!