Ingredients
Method
Preparation
- Start by browning the unsalted butter in a saucepan over medium heat until it turns a golden brown color and has a nutty smell. Remove from heat and let it cool slightly.
- In a large mixing bowl, combine the brown butter, light brown sugar, and granulated sugar. Mix well until smooth. Add the egg and vanilla extract, and continue mixing until fully incorporated.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually mix this into the wet mixture until just combined.
- Gently fold in the milk chocolate chips.
- Crumble the graham crackers into smaller pieces and fold these into the cookie dough.
Baking
- Scoop the cookie dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Press half of a marshmallow into the center of each cookie dough scoop.
- Bake in a preheated oven at 350°F (175°C) for about 10–12 minutes, until the edges are golden but the center is still soft.
- While the cookies cool, melt 2 tablespoons of milk chocolate chips with 1 tablespoon of unsalted butter. Drizzle this mixture over the cooled cookies.
- Crush 1 graham cracker and sprinkle it over the cookies for added crunch and flavor.
Notes
These cookies can be served warm or at room temperature. Pair them with a glass of milk or hot chocolate for an extra special experience. Store in an airtight container at room temperature for up to a week, or freeze for up to three months.