• Preheat oven to 350
• Add all purpose flour, whole wheat flour, wheat germ, salt, baking soda and cinnamon to a bowl. Whisk to combine.
• In a stand mixer with the paddle attached beat the butter until it is light and airy. Then add the brown sugar a little at a time until it is well incorporated.
• Stir in the honey
• Mix in the dry ingredients, half at a time until well incorporated.
• Refrigerate the dough for at least an hour.
• Remove from the refrigerator and roll to about 7/8″ thickness.
• Cut with a biscuit cutter – I used 1 1/2″ round
• Bake in the preheated oven for 6 – 8 minutes
• Cool on a wire rack.

Make the Marshmallow Fluff:

• Place egg whites, corn syrup and salt in bowl of a stand mixer.
• Whip on high speed for 5 minutes
• Add the powdered sugar and vanilla extract.
• Stir to combine

Build the Cookies:

• Melt the chocolate with the butter over low heat. Set aside
• Place some of the fluff in a piping bag with a wide, plain tip. I am not going to lie, this is a sticky mess.
• Pipe the fluff onto the bottom of one cookie. Top with a second cookie.
• Dip some of the sandwich cookies into the melted chocolate or drizzle some with the melted chocolate.