To make the "graham flour" for the cookies, I took sheets of graham crackers, and ground them up in my mini chopper (or you could use a regular food processor) to make a super fine flour.
I also sped up the process of making the chocolate filling by putting it in the refrigerator.
I chilled it for about 30 minutes. It was still pretty runny- but yummy! Next time, I think I will try to cool at room temperature like the recipe reads and see if that helps!
These were a huge hit, and really cute. I can't wait to make them again and not mess up the marshmellow cream part!!