1-First Step: Preheat your oven to 375°F and line two baking sheets with parchment paper. This prevents sticking and ensures even baking. Soften 1 cup butter at room temperature for 30 minutes cold butter leads to lumpy dough.

2-Second Step: In a large bowl, cream together 1 cup softened butter, 3/4 cup brown sugar, and 1/4 cup granulated sugar. Beat with an electric mixer on medium speed for 2-3 minutes until light and fluffy. Scrape down sides for even mixing. This step builds air for tender cookies.

3-Third Step: Add 2 eggs one at a time, beating well after each. Mix in 1 tsp vanilla extract. The mixture may look curdled that’s normal. Eggs provide moisture and help the dough hold together.

4-Fourth Step: In a separate bowl, whisk 2 1/4 cups flour, 1 tsp baking soda, and 1/2 tsp salt. Gradually add dry ingredients to wet on low speed until just combined. Overmixing toughens cookies.

5-Fifth Step: Fold in 1 1/2 cups crushed graham crackers, 1 cup chocolate chips, and 1 cup mini marshmallows by hand. Use a spatula for gentle stirring. Chill dough for 30 minutes in the fridge to prevent spreading key for thick, chewy results.

6-Sixth Step: Scoop tablespoon-sized dough balls onto prepared sheets, spacing 2 inches apart. Yields about 24 cookies. Gently press tops for even shape.

7-Seventh Step: Bake for 9-11 minutes until edges are golden. Centers will look soft they firm up as they cool. Marshmallows puff and turn golden for that gooey look.

8-Final Step: Cool on the pan for 5 minutes, then transfer to a wire rack. Top with broken Hershey’s pieces if desired while warm. Serve warm or store. Total time: 45 minutes. For a visual guide, see this detailed s’mores cookies tutorial.