Combine the flour, baking soda, salt, cinnamon, and cornstarch in a bowl. Set aside.
3 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, 1 ½ teaspoons cornstarch, 1 teaspoon ground cinnamon
In a medium pot, soften the butter on low heat. Do not melt the butter completely…just until it is just about melted. Remove from heat.
1 cup unsalted butter
Whisk the sugars, eggs and vanilla extract into the butter until well combined.
1 cup granulated sugar, ½ cup brown sugar, 2 eggs, 1 teaspoon vanilla extract
Slowly add in the dry ingredients to the butter mixture until well blended.
Fold in the S’mores Baking pieces and extra chocolate chips with a spatula or wooden spoon. (I reserve a small amount of the S’mores Baking Pieces to place on top of the cookies before baking. This is optional but just makes the cookies look prettier.)
1 bag of Hershey’s S’mores Baking Pieces, ¼ cup semisweet chocolate chips
Cover and chill the dough for at least three hours, but preferably overnight.
Preheat oven to 350°F.
Take out the cookie dough and let it warm up a little while oven is preheating. (about ten minutes)
Line baking sheets with parchment paper or a silicone baking mat.
Using large cookie scoop (I used ¼ cup size), scoop out dough and place on prepared baking sheet. Roll them into balls and place them on baking sheet. Only place six at a time as they are jumbo sized cookies.
Gently press a few pieces of the S’mores Baking Pieces on each cookie before baking, optional.
Bake 12-14 minutes.
Let them cool on baking sheet for 5-10 minutes before placing them onto a cooling rack to completely cool.