Preheat oven to 325°F and line a baking sheet with parchment paper
Crush the graham crackers until they are grounded fine - use a food processor or just stick them all in a gallon Ziploc bag and crush them.
Mix together the crushed graham crackers, flour, baking powder, baking soda, and brown sugar in a large bowl.
Add in the butter and milk stirring until combined.
Roll out the dough into a thin layer about 1/8 of an inch thick.
Using a circular cookie cutter or a cup cut out circles from the dough and carefully transfer them to the parchment lined baking sheet. I like to use a spatula to move them and this helps the circles to stay circles.
Bake for 10 minutes. They will start to smell like delicious graham cracker cookies by this time!
Remove from the oven and let cool completely! Bake up the rest of the cookies.
Once the cookies are cooled, put approximately ¼ cup of marshmallow fluff onto ½ of the baked cookies and refrigerate them. This allows the marshmallow fluff to set up. Refrigerate for at least 20 minutes.
After refrigerating, top each mound of marshmallow fluff with another cookie, making a sandwich.
Line another cookie sheet with parchment paper.
Dip the entire cookie sandwich in the chocolate coating, using a spoon to spoon chocolate over the entire thing. Then place the cookie on the parchment lined baking sheet.
Refrigerate the chocolate covered cookies to help the chocolate set up. Then cut away any chocolate that pooled around the cookies.