Melt butter in a small saucepan on low/medium heat and allow to simmer for about 10 minutes or until there are brown bits in the bottom of the pan. I usually keep it on a pretty low heat setting for the 10 minutes. Remove from heat and cool.
Grind graham crackers in a blender or measure out about a cup of graham cracker crumbs.
Add brown sugar and eggs to a mixer bowl and beat until thoroughly combined. Add butter and vanilla and mix.
Mix together graham cracker crumbs, flour, and salt and add to the liquid ingredients mixing just until combined.
Sprinkle a couple tablespoons of flour over parchment or wax paper and pour the cookie dough out. Shape the dough into a ball and roll out to desired thickness.
Using a cookie cutter cut out as many cookies as possible and then gather the scrap dough together and roll out again repeating the process. Be careful not to overwork the dough!
Lay each cookie onto a parchment lined cookie sheet and bake for about 15-20 minutes in a 350-degree oven.
Toast marshmallows either over an open fire, with a kitchen torch, or under the broiler in the oven. I used the broiler for this recipe.
Layer one marshmallow, and one piece of chocolate on each cookie and add another cookie on top pressing down slightly. Enjoy!