Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
Beat in the vanilla extract and salt until well combined.
In a separate bowl, whisk together the flour and graham cracker crumbs.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Gently fold in the mini chocolate chips.
Roll the dough into 1-inch balls.
Place the cookie dough balls onto the prepared baking sheet and bake for 10-12 minutes, or until the edges are lightly golden brown.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Once the cookies are cool, use a small spoon or piping bag to create a small well in the center of the flat side of half of the cookies. Fill each well with a dollop of marshmallow creme.
Top each marshmallow creme-filled cookie with another cookie, pressing gently to create a sandwich.
Dust the assembled cookies generously with powdered sugar.
