Preparation

• Preheat your oven to 350°F and line a baking sheet with parchment paper.
• In a saucepan over medium heat, melt the butter, stirring frequently until it turns a light brown color and emits a nutty aroma. Remove from heat and let it cool slightly.
• In a large mixing bowl, combine the browned butter, granulated sugar, and brown sugar. Beat until creamy, then add eggs and vanilla extract, mixing until fully incorporated.
• In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
• Fold in the graham cracker crumbs, mini marshmallows, and chocolate chunks until evenly distributed.
• Cover the dough and refrigerate for at least 30 minutes to allow flavors to meld and to firm up the dough for easier handling.
• Use a cookie scoop to place dough balls onto the prepared baking sheet, leaving enough space between each for spreading. Bake for 10-12 minutes, or until edges are golden and centers are set.
• Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
• Serve warm for a gooey, delicious experience, or store in an airtight container for up to a week.
• Store in an airtight container at room temperature for up to one week or freeze for longer storage.