Brown Butter Butterfinger S'mores Cookies

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PREP TIME: 25 MIN

COOK TIME: 10 MIN

TOTAL TIME: 35 MIN

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Most delicipus Smore cookie in the planet! There is just so much amazingness going on in this cookie and theyre all good things!

Ingredients

• 1 1/4 Cups Packed Brown Sugar
• 1/4 Cup Sugar
• 6oz Brown Butter
• 2 Large Eggs (Room Temp)
• 2 Tsp Vanilla
• 2 1/2 Cups of All Purpose Flour(Spoon & Leveled)
• 1 Tsp Baking Soda
• 1/2 Tsp Salt
• 1 1/2 Cups Butter Finger Bits
• 1 Cup Semisweet Chocolate Chips

Marshmallow Center

1-10oz Bag of Mini Marshmallows

Ganache

1/2 Cup Semi Sweet Chocolate Chips

1/4 Cup Heavy Whipping Cream

Instructions

Make sure your eggs are room temperature and this dough will come together beautifully!

1. Begin by cutting butter into cubes. Next, In a heavy saucepan heat butter over Medium heat to begin the browning process. Stir constantly until the butter begins to turn into a golden brown color. It will be foamy and that is ok. Once the butter has reached that beautiful golden brown color remove from heat and place it on a heat safe bowl to cool.
2. While your butter cools sift your dry ingredients.
3. In a large bowl combine your brown butter and sugars and whisk until combined.
4. Add eggs and vanilla and whisk until combined.
5. Add your sifted dry ingredients into the wet mixture and fold until just combined. Do not over mix.
6. Add butterfinger bits and chocolate chips. Fold until combined. Do not over mix.
7. Drop the dough by 1/4 cup balls or use an ice cream scoop. Bake 6 at a time in a large cookie sheet.
8. Bake at 350 degrees for 10 mins until golden brown on the bottom.
9. When cookies are ready you can fix the shape with a large round cookie cutter or a big measuring cup.(Videos on my insta for reference)
10. When you fix the shape of your cookies if you choose to its totally optional add more chocolate to the top! .

TIPS

1. Cookies will look a little undone once taken out they will finish baking in the baking sheet out of the oven. Allow them to cool completely to set.
2. The raw cookie dough refrigerates beautifully and can be used for up to 5 days refrigerated and up to 1 month frozen.
3. Share your pics with me on social media! #sweetmelibakery