Equipment
- 1 bowl
- 1 Whisk
- 1 small saucepan
Ingredients
- 113 grams salted butter, browned to 93 grams
- 133 grams light brown sugar, lightly packed
- 1 large egg
- 1 tsp vanilla extract
- 150 grams all-purpose flour, spooned and leveled
- 1/4 tsp fine sea salt
- 1 1/2 tsp baking powder
- 2 full sheets of graham crackers , Reserve 1/2 a sheet for topping
- 100 grams dark chocolate peanut butter cups, chopped
- 4-8 Tbsp marshmallow fluff
- pinch flaky sea salt
Method
- In a small pot, over medium heat, cook the butter for 5-10 minutes, stirring intermittently until it begins to bubble and foam.113 grams salted butter browned to 93 grams
- Then stir continuously until you see the milk solids browning and settling on the bottom. Pour the butter into a bowl and allow it cool for a few minutes.
- Place the sugar into a medium-large bowl with the butter and whisk until they're completely combined.113 grams salted butter browned to 93 grams, 133 grams light brown sugar lightly packed
- Then add the egg, and vanilla and whisk together aggressively for 2-3 minutes, until it's smooth and has lightened in color.1 large egg, 1 tsp vanilla extract
- Add the flour, salt and baking powder and fold the cookie dough just until there are only a couple more streaks left of flour (if the dough is still at all warm, refrigerate it briefly before folding in the graham crackers and peanut butter cups, so it doesn't melt the chocolate)150 grams all-purpose flour spooned and leveled, 1/4 tsp fine sea salt, 1 1/2 tsp baking powder
- Fold in the chopped graham crackers and peanut butter cups (save a few for topping the cookie dough balls) until they're evenly distributed.100 grams dark chocolate peanut butter cups chopped, 2 full sheets of graham crackers Reserve 1/2 a sheet for topping
- Freeze cookie dough for 15-30 minutes or refrigerate for at least an hour. Scoop eight cookies (just over 2 ounces each) into cookie dough balls. Place them on large cookie sheet (or two) and make a little well in the center for the marshmallow fluff. Refrigerate the cookie dough balls while the oven preheats.
- Preheat oven to 325F (163C) convection** and top each cookie with a dollop of marshmallow fluff and another chunk or two of peanut buttercups and/or graham crackers. Try to contain the marshmallow fluff within the well so it doesn't burn on the pan.4-8 Tbsp marshmallow fluff
- Bake one sheet on the middle rack for 8ish minutes, remove, bang on the counter, use a round biscuit cutter to scoot them around so they’re round and return to the oven for another 4ish minutes, just until the edges are starting to brown.
- Remove from the oven, give it another quick tap on the counter & scoot them around again so they’re perfectly round. The edges should be lightly browned and the top no longer wet.
- Sprinkle with flakey sea salt and allow them to rest for at least 10 minutes on the pan before transferring off of the cookie sheet.pinch flaky sea salt
Notes
- **Most ovens, if set to 350F convection will adjust to 325F inside. Mine doesn't do this so I set mine to 325F convection and make sure it stays at 325F with a thermometer. So check your oven - you want the inside of the oven to be 325F when it's on convection so you may need to set yours to 350F if it automatically adjusts lower on its own.
Nutrition
Calories: 322kcalCarbohydrates: 41gProtein: 4gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 52mgSodium: 324mgPotassium: 103mgFiber: 1gSugar: 23gVitamin A: 390IUVitamin C: 0.04mgCalcium: 80mgIron: 1mg