1-First Step: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. This prevents sticking and ensures even baking for your smores cookie recipe.

2-Second Step: In a large bowl, cream 1 cup softened unsalted butter, 1 cup brown sugar, and 1/2 cup granulated sugar. Beat until light and fluffy, about 2-3 minutes. Add 2 eggs one at a time, then mix in 2 tsp vanilla extract. Vegan adaptation: Use flax eggs here.

3-Third Step: In another bowl, whisk 2 1/4 cups all-purpose flour, 1 cup finely crushed graham crackers, 1 tsp baking soda, and 1/2 tsp salt. Gradually fold dry mix into wet until just combined. Avoid overmixing for tender chocolate s’mores cookies.

4-Fourth Step: Gently fold in 1 cup milk chocolate chunks and 1 cup mini marshmallows. Reserve a handful for topping. Dough will be thick and sticky, perfect for soft s’mores cookies recipe texture.

5-Fifth Step: Scoop tablespoon-sized balls onto sheets, spacing 2 inches apart. Press lightly and top with extra marshmallows and chocolate. Bake 10-12 minutes until edges golden. Centers stay soft.

6-Final Step: Cool on sheets 5 minutes, then transfer to racks. Marshmallows toast beautifully. Gluten-free? Same timing applies. Enjoy warm or store for later. For more inspiration on classic s’mores cookies recipes, check trusted sources.