Brought to you by Lysol Let’s start by making the chocolate sandwich cookies! In your mixing bowl, measure out the granulated sugar. Add in the brown sugar. It’s easier to mix softened butter when it’s cut in smaller chunks! Beat the butter and sugars together until fluffy. It’ll look like a granulated buttercream frosting. Don’t forget the eggs, the secret to a smoother batter. Make sure they’re in room temperature and add in the eggs one at a time. Look how smooth the batter gets! Beat in the vanilla extract after the eggs. Prepare all of the dry ingredients; you’ll need flour, cocoa powder, baking soda, and salt. Give the dry ingredients a good whisk to avoid any clumps. Add the dry ingredients to the butter mixture and mix until combined. Gorgeous! But don’t eat it yet! Scoop out 1 tablespoon of batter and place 2 inches apart from each other on parchment paper-lined baking sheets or silicone mat-lined baking sheets. Bake at 350°F (180°C) for about 11 minutes. Let the cookies cool for 10 minutes and then transfer to racks. Time to get the S’mores ready! Pour out the chocolate chips out and cut the mini marshmallows in half. Either chop or use a blender with a chopping option to break down the graham crackers. Mmm, graham cracker crumbs! Try your best not to eat all of the S’mores before they go on the ice cream sandwich. Find two cookie sandwiches that are similar in shape and size. Scoop vanilla ice cream onto one cookie. Top with the second cookie and gently squish it together. Dip the edges into the S’mores elements, use a spatula or spoon to help adhere the chocolate chips, marshmallows, and graham crackers. Wrap the S’mores ice cream sandwich with a double layer of plastic wrap and freeze until ice cream hardens, about 1 hour. Then take them out and enjoy! Images courtesy Sylvia Chan, A Baked Creation