Recipe by @bearnecessities___
1 Cup brown butter infused with cayenne (directions below)
1 Cup Purely Elizabeth Chocolate Sea Salt Granola
2 1/2 Cups all-purpose unbleached flour
1/2 Tsp baking soda
1/2 Cup cocoa powder, sifted
1/4 Tsp cinnamon
1/4 Cup molasses
1/4 Cup coconut sugar or brown sugar
3/4 Cup cane sugar
2 Eggs, room temperature
2 Tsp vanilla extract
1/4 Tsp sea salt
3 Tbsp oat milk
1/2 Cup baking chocolate, chopped
Sea salt flakes, for topping
3/4 cup SMASHMALLOW Cinnamon Churro Marshmallows
Start by browning your butter in a non-stick skillet. Add the cayenne in a tea sachet (use biodegradable ones from Art Of Tea) to the non-stick skillet and cook over medium heat while swirling the pan constantly.
Once the butter starts to foam and brown slightly, remove from heat, set aside, and remove the teabag.
Pulse the Purely Elizabeth Chocolate Sea Salt Granola in a food processor until roughly chopped. Then set aside.
In a large bowl sift your all-purpose flour, baking soda, cinnamon, and cocoa powder, then set aside.
Once the butter has reached room temperature, add to a stand mixer.
Mix together the brown butter, coconut sugar, cane sugar, and molasses until creamy.
Add the eggs one at a time. Then slowly mix in the flour mixture.
Next, add in the vanilla extract and sea salt.
Add the 3 tablespoons of milk, and then fold in the chocolate chunks.
Cover the mixture and let sit at least 2-3 hours or overnight. It's good to let the dough sit overnight to let the dough rest and help with infusing the flavors.
Heat the oven to 325 degrees.
Line a baking sheet with parchment paper or a silicone mat, and sprinkle with sea salt flakes.
Using a cookie scoop, scoop cookies on the baking sheet, and then sprinkle with sea salt flakes.
Bake for 10-12 minutes, or until golden brown. Remove cookies from the oven and place two marshmallows on top of each cookie. Place the cookies back into the oven on the broil setting for 30-60 seconds, or until they are toasted.
Remove from the oven and let cool. Enjoy!