Whisk together the flour, baking soda, cinnamon, ginger, allspice, and salt in a bowl and set aside.

Make your brown butter: add butter to a saucepan and place over medium high heat. The butter will begin to melt, crackle and then after a couple minutes, foam. Make sure you whisk constantly during this process. Right after the butter foams, it will begin to brown and turn a nice golden amber color on the bottom of the saucepan. Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Set aside to cool for 10 minutes or until cool enough to touch.

With an electric mixer or in the bowl of a stand mixer, beat the cooled brown butter and brown sugar until well combined, 1 minute. Next, add in the egg, vanilla, and molasses until mix on medium speed until smooth and creamy, 1 minute. (NOTE: Make sure your egg is at room temp before using – simply place in a bowl of warm water for 1-2 minutes.)

Add the dry ingredients: Slowly add the dry ingredients into the bowl with the wet ingredients and mix on medium low-speed just until combined. Add in the mini marshmallows and dark chocolate chunks and mix on low speed until just incorporated into the dough, or alternatively, mix in with a wooden spoon. Cover the bowl with plastic wrap and chill in the fridge for 30 minutes.

While your dough chills, preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.

Add sugar for rolling into a medium bowl then set aside.

After the dough has chilled, use a medium cookie scoop to grab 2 tablespoonfuls of dough then place each ball in the bowl of sugar and roll until well coated. Place dough balls on the prepared pan at least 2 inches apart and bake for 10 to 12 minutes. It’s best to underbake these just a bit, so 10 to 11 minutes is usually perfect.

Remove from the oven and cool the cookies on sheets for about 5 to 10 minutes then transfer to a wire rack. They will still remain soft on the inside. Repeat with remaining dough. We love these with a cup of coffee! Makes about 20-22 cookies.