Brown the butter: In a saucepan over medium-low heat, melt the butter. Continue to cook, stirring occasionally, until the butter turns a golden brown color and has a nutty aroma. Remove from heat and allow to cool slightly.

Mix sugars and butter: In a large mixing bowl, combine the brown sugar, granulated sugar, and slightly cooled brown butter. Mix until well combined.

Add eggs and vanilla: Add the egg, egg yolks, and vanilla extract to the sugar-butter mixture. Mix until smooth and creamy.

Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.

Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the semi-sweet chocolate chips

Chill the Dough: Cover the cookie dough with plastic wrap and refrigerate for at least 30 minutes, or up to 24 hours, to allow the flavors to meld and the dough to firm up.

Preheat the Oven: Preheat the oven to 350°F (175°C) and grease your mini muffin pan.

Scoop the dough – using a tablespoon sized cookie scoop, scoop the dough into a greased mini muffin pan.

Bake the cookies: Bake the cookies for 8-9 minutes. You will want the cookies to be 90% the way cooked when you pull them out.

Make the cookie bowl: Using a shot glass, tablespoon, or something similar size, push down into each cookie to make a bowl.

Add a Graham Cracker: Add 1/2 teaspoon of crushed graham crackers into each cookie bowl.

Prepare Marshmallows: Cut a marshmallow in half horizontally using kitchen shears or scissors.

Top with the marshmallow & roast: Place the sticky side of the marshmallow halves into the cookie bowl. Place the cookies back in the oven & set to broil. Keep your eyes on the marshmallows, they can burn quickly.

Finishing Touches: Remove the cookies from the oven and immediately top each bite with one Hershey piece. Then top with additional graham cracker pieces.

Let Cool: Allow the cookies to cool in the pan for 20 minutes before popping out of the mini muffin pan.