Brown the butter:In a saucepan over medium-low heat, melt your butter, stirring constantly. It’ll foam and sizzle as the water evaporates. Keep stirring until the milk solids at the bottom turn a golden brown and the butter smells nutty—like toasted hazelnuts. This usually takes 5–7 minutes.Pro tip: Use a light-colored pan so you can see the color change easily. Once browned, immediately pour the butter into a mixing bowl to stop the cooking and let it cool for 5–10 minutes. Shortcut: If you’re not feeling fancy, you can skip browning and use melted butter instead. It’ll still taste amazing—just a little less nutty.

Cream the sugars:Add the brown sugar and granulated sugar to the cooled butter. Beat with a stand or hand mixer on medium speed for 2–3 minutes until smooth, thick, and glossy.

Add the eggs and vanilla:Crack in the eggs (make sure they’re room temp!) and pour in your vanilla extract. Beat for another minute until the mixture is light and creamy.

Add the melted chocolate:Melt 8 oz of semi-sweet chocolate chips in the microwave in 30-second intervals, stirring each time. It should take about 1½ minutes total. Let cool slightly before adding it to the batter. Mix until smooth and glossy—this step gives the cookies their rich, fudgy brownie flavor.

Combine dry ingredients:In a separate bowl, whisk together flour, baking powder, salt, cocoa powder, and (optional but recommended!) espresso powder.

Mix it all together:Slowly fold the dry ingredients into the wet batter using a spatula or on the mixer’s lowest speed until just combined. Don’t overmix—it’ll keep your cookies soft and fudgy.

Add chocolate chips:Stir in the remaining ½ cup of chocolate chips for extra melty pockets of goodness.

Chill the dough:Cover the bowl and refrigerate the dough for 30 minutes. This step helps prevent spreading and gives the cookies that thick, bakery-style texture.

Scoop and bake:Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop 16 even cookie dough balls using a cookie scoop or tablespoon, roll them smooth, and space them out on the tray. Bake for 10–12 minutes, or until the tops are shiny and slightly crinkled. The centers should still look a little underbaked—trust me, they’ll finish setting as they cool.

Cool down:Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack. Let them sit for about 30 minutes before decorating.

Make the mummy bandages:Add your mini marshmallows to a microwave-safe bowl and heat for 30 seconds until puffed and melty. Stir well. Use your thumbs and index fingers to stretch the melted marshmallow into thin, web-like strands. Gently drape them across each cookie to create a “mummy wrap” effect. It’s messy—but that’s part of the fun! Wash your hands with hot water between every few cookies to keep things clean.

Add the googly eyes:While the marshmallow is still tacky, press two candy eyes onto each cookie. Let the marshmallow set for a few minutes—and you’ve got the cutest (and most delicious) spooky treats ever.

Enjoy!Serve these fudgy brownie mummy cookies at your Halloween party, or enjoy them with a cozy cup of coffee for a festive fall moment. 🎃