These cookies are whipped up with a brown butter dough, chocolate chips, graham cracker crumbs and a gooey marshmallow center... need we say more?
- In a heavy bottomed saucepan, heat butter over medium heat to brown it, stirring constantly until the butter begins to foam and turns a golden brown, emitting a nutty aroma. Take butter off the heat and allow to cool completely.
- In a large mixing bowl, combine the cooled brown butter, brown sugar and cane sugar, whisking until combined. Add the egg, egg yolk and vanilla. Mix well. Add the flour, baking soda and salt, folding until just combined. Carefully fold in the dark chocolate morsels and crushed graham crackers.
- Scoop out the cookies using a 1 ounce cookie scoop. Place your thumb in the middle to form a cavity and place half a marshmallow inside. Release the ball from the cookie scoop and roll together so that the marshmallow is covered. Repeat with remaining dough. Refrigerate cookie dough balls for at least 1 hour or up to overnight.
- Preheat the oven to 350° when you are ready to bake. Place the cookies two inches apart on a cookie sheet lined with parchment paper. Bake for 12 to 14 minutes or until the edges are golden brown but the center is still gooey. Allow to cool before devouring!
Recipe and image courtesy of @bromabakery.