1. Start by making the brown butter. If using sticks of butter, slice it into a few large chunks so it will melt evenly. Place the butter into a light colored pot over medium heat. Cook the butter until evenly melted, then adjust the heat higher to medium-high. Allow the butter to come to a rapid bubbly simmer.

2. While adjusting the heat between medium and medium-high, continually stir the butter until the milk particles have browned and the liquid is a rich caramel or amber color. I’ve found that once the butter is melted this process takes 4-5 minutes. Once fully browned, immediately pour into a heat proof bowl and set aside to slightly cool before using in the rest of the recipe.

3. In a large bowl combine the dry ingredients: flour, baking soda, crushed graham crackers, white sugar, salt, cinnamon.

4. To the bowl of brown butter, mix in the brown sugar and vanilla. Next, stir in the eggs.

5. Pour the wet ingredients into the bowl of dry ingredients and stir to combine. Add the chopped dark chocolate and stir to blend the chocolate pieces evenly throughout the dough.

6. Dollop the 3/4 cup of marshmallow fluff overtop the dough, then gently fold the fluff into the dough a few times. You want this to have a marbled appearance with streaks of fluff, you don’t want to blend the fluff into the dough completely.

7. Chill the cookie dough for 30 minutes.

8. Preheat oven to 350 degrees and line a large baking sheet with parchment paper. The fluff can get sticky when it bakes so the parchment paper will make cleanup a lot easier!

9. Remove the dough from the fridge and scoop onto the baking sheet. Swirl a little extra fluff overtop each cookie dough ball. I used two spoons to kind of swirl the fluff overtop and only did about a teaspoon or two per cookie.

10. Bake for 11 minutes. Add some extra crushed graham crackers into the pools of chocolate then allow to cool on the sheet for 5 minutes before removing from the baking sheet and carefully placing on a plate.

Savor every bite!