Preheat your oven to 350°F (175°C).

In a large mixing bowl, cream together the softened unsalted butter, dark brown sugar, and white sugar until light and creamy.

Add in the eggs and vanilla extract; mix on low speed until combined and smooth.

In a separate bowl, whisk together flour, baking soda, and kosher salt, then gradually add to wet ingredients with mixer on low.

Fold in the semisweet and bittersweet chocolate chips until evenly distributed.

Refrigerate the dough for about 30 minutes to firm it up.

Line a baking sheet with parchment paper and lay out the graham cracker halves.

On each graham cracker half, place two pieces of Hershey’s chocolate and a large marshmallow on top.

Scoop a generous amount of dough over each s'mores layer, shaping it around the chocolate and marshmallow.

Bake for 12-15 minutes in the preheated oven until edges are golden brown and centers are soft.

Allow cookies to cool on baking sheets for about 5 minutes before transferring to a cooling rack.

Serve warm or at room temperature, enjoying the gooey s’mores magic!