2 sticks (8 oz) softened butter
1 cup sugar
¾ cup packed light brown sugar
2 eggs
1 tbs vanilla
3 ½ cups flour
1 tsp kosher salt
1 tsp baking soda
2 cups semisweet chocolate chips
24 graham cracker quarters (6 fill sheets broken at perforation)
3 chocolate bars, broken into rows of 3 squares (or any other chocolate candy you like)
12 large marshmallows, cut in half lengthwise

Preheat oven to 350 degrees. Line a large baking sheet with parchment paper or a silpat.

Put the butter and sugars into a large bowl and beat until light and fluffy. Add the eggs and vanilla, and beat until well combined.

In a separate bowl, whisk together the flour, salt and baking soda. Slowly beat the dry ingredients into the wet ingredients. Stir in the chocolate chips.

Take a graham cracker quarter and top it with 3 chocolate squares, 2 marshmallow halves and another graham cracker quarter. Take a scoop of cookie dough, flatten it out a little, and place the s’more on top of it, and around the s’more, adding more dough to the ends to cover any holes.

Place the mounds of dough-encased s’mores onto you prepared baking sheet (they’ll spread quite a bit, so only put three cookies per baking sheet to give them room) and bake for 15-17 minutes or until the cookies’ edges are golden and the centers are cooked through. Let cool for 10 minutes before transferring to a cooling rack or serving plate.