Directions:

1. In a large bowl with an electric mixer, beat the butter, granulated white sugar, and light brown sugar until light and fluffy, 1 to 2 minutes. Beat in the vanilla and eggs until combined and light in color, 1 minute more.

2. In a separate bowl, combine the flour, baking soda, baking powder, cornstarch, and salt. Using a wooded spoon or spatula, fold the flour mixture into the butter until almost combined. Add the chopped chocolate chips and mix until just combined (don’t overmix).

3. Scoop the cookie dough into 12 to 16 equally-sized balls and place on a parchment-lined plate. Chill the dough balls in the fridge for 30 min to an hour.

4. Preheat the oven to 325ºF and line a rimmed baking sheet with parchment paper. Working in batches, place 4 to 6 squares of graham crackers down on the rimmed baking sheet, at least 5 inches apart.

5. Top each graham cracker with a few chocolate chips and a marshmallow. Then, one at a time, slightly flatten the cookie dough balls and place them over the marshmallow, carefully spreading the dough down the sides to cover the marshmallow and chocolate (this doesn’t have to be perfect).

6. Freeze the batch of s’mores cookies until mostly solid, 20 to 30 minutes. Bake until golden brown, gently slamming the sheet down against the rack to create wrinkles halfway through, 13 to 15 minutes total.

7. Remove the cookies from the oven and immediately press the puffed marshmallow down with a spatula (careful, the marshmallow might want to stick).

8. Repeat with the remaining s’mores cookies. Let them cool slightly and serve.