Prep time: 10 minutes
Cook time: 8 minutes
Total time: 18 minutes
Servings: 14
Ingredients:
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1 1/2 cups All Purpose Flour
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1/2 tsp. Baking Powder
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1/2 tsp. Baking Soda
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1 cup Milk Chocolate, roughly chopped
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10 tbsp. Butter
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1/4 cup Granulated Cane Sugar
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1/4 cup Brown Sugar
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1 large Egg, room temperature
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1/4 tsp. Salt
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1 cup Mini Marshmallows
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4 Graham Crackers, roughly chopped
Instructions
How to Brown Butter:
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Place a heat-proof bowl next to the stove.
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Slice the butter into tablespoon-sized pieces. Place the pieces of butter in a pan over medium heat. Stir the butter consistently to keep it moving the entire time. Once melted, keep stirring until it begins to foam and sizzle on the edges, about 5-8 minutes from when you first started. The butter should turn a golden-brown color. Immediately remove the butter from the heat and pour into the prepared bowl to cool.
For the Cookies:
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Add the brown butter, brown sugar, granulated cane sugar, and egg into the bowl of a stand mixer. Whisk on medium speed for 2 minutes.
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In a separate bowl, mix the flour, baking soda, baking powder, and salt until evenly combined. Add the flour mixture and vanilla extract into the mixing bowl. Mix until just combined.
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Add the chopped chocolate, marshmallows, and crushed graham crackers. Mix until just combined once more.
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Roll out the dough into a 3″ log, then cover with plastic wrap and chill in the fridge for 30 minutes.
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Preheat oven to 350F. Line a large baking sheet with parchment paper.
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Slice the cookie dough into 1″ circles (about 2 tablespoons cookie dough per cookie). Place on the prepared pan.
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Bake for 8-10 minutes, or until edges are turning golden brown and centers are set. Allow to cool on the pan for at least 5 minutes. Enjoy!