How to Brown Butter:

1. In a medium saucepan add 1/2 cup butter, cooking on medium-low until melted. Once the butter is melted turn the heat up to medium. Shortly, your butter should start to bubble and pop. Stir butter constantly. After a while, the butter will turn foamy. Cook until you see it turn caramel brown. To keep your butter from burning, pour it into a glass bowl. Let it cool for 15 minutes.

To Make Cookies:

1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.

2. Brown 1/2 cup of butter.

3. In a medium-sized bowl, whisk together the cooled browned butter with 1/2 cup white sugar, 1/4 cup packed brown sugar, 1 tsp. vanilla extract, and 1 large egg. Whisk until combined. It should have a caramel-like texture.

4. Whisk together the dry ingredients in a separate bowl: 1 1/4 cups all-purpose flour, 1/2 tsp. salt, and 1/2 tsp. baking soda.

5. Pour the dry ingredients into the wet, and mix to combine. Don’t over-mix.

6. To the dough fold in 8 oz. chopped semi-sweet chocolate bar, graham cracker pieces, and 1/2 cup mini marshmallows.

7. Scoop the cookies with a large ice cream scoop onto a lined baking sheet with parchment paper.

9. Bake the cookies at 350 degrees for 10-12 minutes or until the edges are lightly golden and the center looks slightly under-baked. Halfway through baking, open up the oven and bang the pan a few times to give the cookies a crinkle. Then let them finish baking.

10. Transfer the cookies to a cooling rack and let them cool for 5-10 minutes before enjoying!