Start by browning the butter. To make the brown butter, melt 1 cup butter in a saucepan over medium heat. Let it continue to cook, stirring constantly. cook for 10 minutes, until the butter foams up and begins to smell nutty. Pour it directly into another container and let it cool completely.
Cream together brown butter and brown sugar for about 3 minutes until it is lighter and fluffy. Add eggs, vanilla, and yogurt and mix until combined. Add flour, cornstarch, baking soda, and salt, and mix until just combined. Add graham crackers and m&m’s, and mix until just combined.?? Chill cookie dough in the fridge for at least 30 minutes.?
?Preheat the oven to 400 degrees. Using a kitchen scale, scoop out dough until you have 6 oz for each dough ball. Place up to 6 dough balls on a cookie sheet. Bake for 9-11 minutes, until the top of the cookies are light brown. Allow the cookies to cool completely before eating or topping with marshmallow cream, about 1 hour.
While the cookies are cooling, make the marshmallow cream. Combine the water, sugar, and corn syrup in a small pot. Heat it on the stove, stirring occasionally. Using a candy thermometer, heat the mixture to 240 degrees.
When the mixture reaches 225, add the egg white and cream of tartar to the bowl of a stand mixer. Mix on medium high speed for 3-4 minutes, until soft peaks form.
When the mixture is at 240, turn the stand mixer on low and slowly pour in the hot liquid. Once it is all added, turn the mixer to medium high speed and mix for 8-9 minutes, until stiff peaks form. When there is about 1 minute left, pour in the vanilla.
Spread a dollop of marshmallow cream on each cookie. Using a creme brulee torch, toast the marshmallow cream. Enjoy!
