01 -
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.
02 -
While your butter cools sift your dry ingredients. Preheat oven to 350F.
03 -
In a large bowl combine your brown butter and sugars and whisk until combined. Add eggs and vanilla and whisk until combined. Add your sifted dry ingredients into the wet mixture and fold until just combined. Do not over mix. Add non pareils and chocolate chips and fold until combined. Do not over mix.
04 -
Cookies need to be baked right away the dough does not store well. Drop the dough by 1/4 cup balls or use an ice cream scoop. Flatten the cookie with your palm and add two strawberry heart marshmallows in the center, then enclose the cookie dough over the sides of the marshmallows leaving the top exposed. Add more chocolate chips and sprinkles on top.
05 -
Bake 6 at a time in a large cookie sheet. Bake for 10 minutes or until golden brown on the bottom.
06 -
When cookies are ready you can carefully fix the shape with a large round cookie cutter or a big measuring cup and also fix the marshmallow if needed. Add more chocolate chips and non pareils on top (optional). Allow the cookies to cool completely.