In a frying pan over medium heat, melt the half of the butter. (The other half needs to be softened to be beaten into the cookie dough). Stir the melted butter until the milk deposits separate and turn amber in color. Pour the hot butter into a bowl and let cool until room temperature.
1 cup Unsalted butter
In a medium bowl, mix the flour, baking soda, salt, and cinnamon. Set aside. Using a food processor, blend the graham crackers until small pieces are formed. Don't blend all the way to a crumb.
2 ½ cups All-purpose flour, 1 teaspoon Baking soda, 1 teaspoon Salt, ½ teaspoon Ground cinnamon, 1 cup Graham cracker pieces
Using a mixer, beat the butter, browned butter, brown sugar, and sugar on high speed for 2 minutes. Add in the vanilla and eggs and mix on medium until combined.
1 cup Unsalted butter, 1 cup Brown sugar, ½ cup White granulated sugar, 1 teaspoon Pure vanilla extract, 2 Large eggs
Add in the dry ingredients and mix on low until just combined. Scrape the bowl. Add the graham cracker pieces and chocolate chips and mix on low until just combined.
1 cup Graham cracker pieces, 1 ½ cups Semi-sweet chocolate chips
Chill the dough for 40 minutes.
Use a large cookie scoop (3oz) and scoop the cookie dough. (make sure the dough is flush with the scoop no heaping scoops) Press your thump into the scoop to form a hole. Top with a marshmallow. Take the cookie dough ball out of the scoop and gently form the dough around the marshmallow. Keep part of the marshmallow showing. See pictures in blog post.
19 Marshmallows
Place parchment paper on two cookie sheets. Place 6 cookie dough balls per cookie sheet. Preheat the oven to 350°F. Place the first sheet of cookies into the freezer while the oven preheats. The dough balls should be cold. Place the rest of the cookie dough balls in the fridge.
Bake for 12-14 minutes. Bake until the edges are golden brown, the marshmallow will be puffed up. Use a fork or a large biscuit cutter to scoot the cookies to a perfect circles. Top with extra graham cracker pieces and chocolates chips.
Let cool on the hot cookie sheets for 2 minutes before transferring to a cooling rack. Cool completely.