Step 1

Melt a stick of butter slowly on medium low heat in a saucepan or skillet. Once melted, turn the heat up a bit and watch the butter closely and stir frequently using a wooden spoon. The butter will be bubbling and popping as the water is evaporating out. Once this slows down you need to keep a close eye as the next step is the browning of the milk solids.

Step 2

Once the milk solids are beginning to toast, you'll start to notice tiny bits of brown forming in the pan. Swirl the spoon around the pan a few times more and remove it promptly from the heat. The butter should have swirls of browned bits in the bottom of the pan and is now ready to use.Note: Butter can go from toasted to burnt quickly, so watch closely.

Step 3

Pour the browned butter (every bit!) into a large bowl and allow to cool for ten minutes. Meanwhile: Line a large baking sheet with parchment paper and set oven to 350°F. Place graham crackers in a zip top bag and crush with a rolling pin until they are finely ground.

Step 4

Add the brown sugar and granulated sugar to the slightly cooled brown butter mixture and use a wooden spoon to stir well until fully combined (1-2 minutes).Mix in the egg and vanilla extract until combined.

Step 5

Add the flour, graham cracker crumbs, baking soda, and salt to the butter mixture and mix well until combined. Add in the milk chocolate chips and mix to incorporate (they can be a little tricky to incorporate into the dough, so don't worry too much about perfection here).

Step 6

Use a 1/3 cup cookie scoop to measure out 8 cookies (or just divide up the dough into 8 round cookie dough balls) place on a baking tray and bake for 10 minutes until cookies are set, but not quite golden brown on the edges. Immediately after removing the cookies from the oven, press two marshmallow halves into the top of each cookie, overlapping them a bit.Turn off the oven and turn on the broiler setting to high.

Step 7

Broil cookies, watching very closely, for about 1-2 minutes or until marshmallows are lightly golden. You may need to rotate the pan to evenly brown all the marshmallows.After browning marshmallows, allow cookies to cool for 10-15 minutes before adding the optional chocolate drizzle and graham cracker crumbles.

Step 8

For the chocolate drizzle, melt 1 tablespoon of butter in the microwave until fully melted and hot. Stir in 2 tablespoons of milk chocolate chips until totally melted. Set aside.

Step 9

Melt 2 teaspoons of butter and mix in one finely ground graham cracker until combined.

Step 10

Drizzle the chocolate over the still-warm cookies with a spoon and sprinkle pinches of the buttered graham crackers over each cookie. Enjoy!