MINI BROWN BUTTER S’MORES COOKIE SKILLETS

Brown the butter. Add the butter to a saucepan over medium-high heat. Allow to melt and slightly brown (~5 minutes). Remove from the heat and allow to let it cool slightly.

In a medium bowl whisk together the flour, baking soda, and baking powder. Set aside.

Once the brown butter has cooled, add the browned butter and sugar to a large bowl. Whisk well until combined and lighter in color.

Then add in the eggs, vanilla, and heavy cream. Whisk until well combined.

Add the dry ingredients to the wet, and gently fold until fully incorporated.

Add the chocolate chips/chunks, and gently fold until evenly dispersed.

Cover the bowl with plastic wrap and place in the fridge to chill for at least 1 hour (ideally 2-3 hours) or up to 24 hours.

Preheat the oven to 350F.

Grease the mini skillets with butter and place onto a baking sheet. Scoop the dough into 5-6 tbsp sized balls (enough to fill the skillets) and place into the greased mini skillets. Use your fingers to gently press into the edges.

Bake at 350F for 18-20 minutes, until golden and the edges are set.

Remove from the oven and immediately place 1-2 squares of chocolate on top, and then top with mini marshmallows.

Return to the oven for 2-3 minutes.

Remove and toast the tops of the marshmallows with a kitchen torch OR by placing them on the top rack in the oven, and broiling for 15-30 seconds.

Allow to cool for a few minutes, sprinkle with crushed graham crackers.

Enjoy!