Recipe by @acupofteaandcake
1/2 Cup unsalted butter, cut into 1-inch cubes
1 3/4 Cup flour
1/2 Tsp baking powder
1/2 Tsp baking soda
1 Tsp salt
3/4 Cup brown sugar
1/4 Cup granulated sugar
1 large egg
2 Tsps vanilla extract
1 1/4 Cup chocolate chips
1/2 Cup graham crackers (around 2½ sheets), chopped
18 SMASHMALLOW Toasted Vanilla Marshmallows
In a saucepan, melt the butter over medium-low heat, stirring occasionally until it starts to foam. Cook for 4-5 minutes, or until the butter smells nutty and is amber in color.
Remove from heat and immediately pour the brown butter into a mixing bowl. Set aside to cool while you prep the other ingredients.
Preheat the oven to 350 degrees, and line two baking trays with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a separate bowl, combine the sugars.
Pour the melted butter over the sugar, and using an electric whisk, beat on low until combined.
Add the egg and vanilla extract, and beat until combined once more. Use your spatula to scrape down the bottom and sides of the bowl.
With the mixer on low, gradually add the dry ingredients in thirds, and beat until combined.
Next, add the graham crackers all at once, and beat until evenly distributed throughout (about 1 minute). Add the chocolate chips and mix with a spoon to evenly distribute.
Using a spoon, scoop out a portion of the dough and form into a ball. Place them at least 3 inches apart on the prepared sheet pans. Lightly place a marshmallow directly on top of the center of each cookie dough ball.
Bake one pan at a time for 10 minutes, or until the edges have set but the centers are still gooey. The cookies will look puffed when you pull them out of the oven, but will fall and crack as they cool.
Cool on a wire rack for 20 minutes, or until the edges and bottoms of the cookies have set and feel firm to the touch. Enjoy!