Preheat oven to 350°F (175°C).

Line cookie sheets with parchment paper or silicone baking mats.

In a large bowl, beat together the softened butter and granulated sugar until light and fluffy.

Add the vanilla extract and eggs, mixing well to combine. Set aside.

In a separate bowl, whisk together the flour, unsweetened cocoa powder, baking soda, salt, and graham cracker crumbs.

Gradually add the dry ingredients into the wet mixture and stir until well incorporated.

Fold in the mini chocolate chips and S’mores Candy Corn.

Roll dough into 2-inch balls and place on the prepared cookie sheets, leaving space between each.

Bake for 10–12 minutes, or until cookies are set on the edges but still slightly soft in the center.

Let the cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.

Enjoy!