1-Getting started: Getting started with this mini s’mores cookies recipe is as easy as preheating your oven. Begin by setting it to 350°F (175°C) and lining a baking sheet with parchment paper or a silicone mat to avoid any sticking. This simple prep step sets the stage for baking success and makes cleanup a breeze.

2-Mixing dry ingredients: In one bowl, whisk together the 1 cup graham cracker crumbs, 1 1/4 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt until well combined. In another bowl, beat the 1/2 cup unsalted butter at room temperature with 1/2 cup brown sugar and 1/3 cup granulated sugar until the mixture turns creamy and smooth.

3-Adding wet ingredients: Next, add the 1 large egg and 1 teaspoon vanilla extract to the butter mixture, beating until everything blends nicely. Gradually mix the dry ingredients into the wet ones, stirring gently to form a uniform dough. Then, fold in the 1 cup mini chocolate chips and 1/2 cup vanilla-flavored mallow pieces to add that signature s’mores flair.

4-Forming the cookies: Roll the dough into small, teaspoon-sized balls and place half of a chocolate square from the 2 regular-sized milk chocolate bars on top of each one, pressing down gently. For extra crunch, sprinkle on some additional graham cracker crumbs and mallow bits if you like. Arrange the cookies about 1 inch apart on your prepared baking sheet.

5-Baking and cooling: Bake them for 6 to 8 minutes, or until they’re set but still soft in the center. Let them cool on the baking sheet for 2 minutes before moving to a wire rack. Remember, you can prepare the dough ahead and freeze it, and these cookies taste even better after sitting for a day. If the dough feels crumbly, try using a bit less graham cracker crumbs, or bake longer for a crispier finish.