Brown the Butter: In a saucepan over medium heat, melt the unsalted butter until it turns golden brown and has a nutty aroma, about 10-15 minutes. Let it cool slightly.

Mix Wet Ingredients: Combine the cooled brown butter with brown sugar and granulated sugar. Blend until creamy. Add in eggs and vanilla extract, mixing until smooth.

Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add to the wet mixture.

Incorporate Dry with Wet: Fold the dry ingredients into the wet mixture until just incorporated to avoid tough cookies.

Fold in Mix-ins: Gently fold in the chocolate chunks, mini marshmallows, and chopped graham crackers until evenly distributed.

Chill Dough (Optional): For thicker cookies, cover and refrigerate the dough for 30-60 minutes.

Bake: Preheat the oven to 350°F (175°C). Scoop cookies onto baking sheets, spacing them 2 inches apart. Bake for 12-14 minutes until edges are golden.

Cool: Allow cookies to cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.