1. Whisk together the two flours, the wheat germ, salt, baking soda and cinnamon in a large bowl. Set aside.
2.  In a stand mixer with the paddle attached beat the butter until light, about three minutes. Add the brown sugar, a bit at a time and continue beating until well combined and smooth. Drizzle in the honey.
3. Scrape down the bowl. Add the flour mixture in two additions, mixing until just combined.
4. Form the dough into a ball, wrap in plastic and refrigerate for at least an hour.
5. Preheat oven to 350
6. Remove the dough from the refrigerator and roll to about 1/4″ thickness. Cut with a biscuit cutter – I used 1 1/2″ rounds.
7. Bake for about 8 minutes and check – the recipe said 15 but mine were done at 8 so I am just telling you what happened to me, in my oven. 
8. Cool on a wire rack

Make the Marshmallow Fluff:

1. Place the egg whites, corn syrup and salt into the bowl of stand mixer with the wire whip attached.
2. Whip for at least 5 minutes until light and fluffy.
3. Carefully add in the powdered sugar and vanilla until combined. Low speed recommended 

Make the S’mores:

1. Lay the cookies out in pairs, one upside down for piping upon.
2. Fill a piping bag with the marshmallow fluff – if you don’t have piping bags, just fill a zip bag and but off the corner.
3. Pipe the fluff onto the bottom side of a cookie and cover.
4. If desired, dip some of the cookies in melted chocolate.