Place the butter in a medium saucepan over medium heat. Melt the butter, stirring occasionally, until it begins to foam and turn golden brown with a nutty aroma. Remove from heat immediately and allow it to cool for about 10-15 minutes.

In a large mixing bowl, combine the cooled brown butter, brown sugar, and granulated sugar. Mix until smooth and creamy.

Add the sourdough discard, eggs, and vanilla extract. Mix until fully incorporated and smooth.

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture and mix just until combined. Do not overmix.

Fold in the chocolate chunks, mini marshmallows, and chopped graham crackers using a rubber spatula.

Cover the dough and refrigerate for 30-60 minutes for thicker cookies (optional but recommended).

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

Scoop large portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake for 12-14 minutes, or until the edges are golden brown and the centers look slightly underbaked.

Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.