Gluten-Free S’mores Cookies are chocolate chip cookies with a MAJOR upgrade! They’re packed with flavor from brown butter, crunchy bits of graham cracker, plenty of chocolate, and a gooey marshmallow center you’ll LOVE.

Gluten-free s'mores chocolate chip cookies topped with squares of hershey's chocolate

Everything You Love About a S’more, Tucked Into a Cookie!

I love s’mores anything, whether it’s a gooey s’mores brownie or some gluten-free s’mores bars. These gluten-free s’mores cookies are our latest s’mores creation, and they’ve got it ALL!

EASE. These are an intermediate recipe. You’ll brown butter, mix up the dough, then it’s all about shaping & stuffing the cookies correctly. Read the directions, look at the pictures, and you’ll be fine!
FLAVORS. Think classic s’mores flavors, with an upgrade! In every bite, you’ll get some rich caramelized brown butter, crispy graham cracker bits, gooey toasted marshmallow, and melted chocolate. SO GOOD.
TOP TIPS. Make sure to chill the dough the full 2 hours, and leave a small opening at the top of each cookie for the marshmallow to come through!

Happy baking! xo, Emily

Gather Your Ingredients

This gluten-free s’mores cookie recipe was built off our Brown Butter Chocolate Chip Cookies recipe, so you’ll see lots of familiar ingredients! Let’s take a look:

Ingredients for gluten-free s'mores cookies

Butter. To start, we’re making brown butter, which adds a rich caramel-like note with hints of toffee. It enhances the flavor of the graham crackers and really ties this cookie together! Unsalted butter or salted butter both work here, so use what you have.
Light Brown Sugar & Granulated Sugar. This combination gives you the perfect balance of flavor and texture.
Eggs + An Extra Egg Yolk. Adding two large eggs + 1 extra egg yolk is one of my favorite tricks for a fudgy, chewy cookie! This recipe has not been tested with egg substitute.
Vanilla Extract. Always and forever.
Gluten-Free Flour & Cornstarch. Adding a little cornstarch with the flour gives these cookies a delicious soft, chewy texture. We highly recommend King Arthur Measure-For-Measure Gluten-Free Flour for these delicious cookies. If you use another 1:1 gluten-free flour blend, make sure it contains xanthan gum, and measure carefully so you don’t pack too much flour into the cookie dough!
Baking Powder & Baking Soda. For the perfect puff and spread.
Salt. To balance and enhance the flavors.
Chocolate Chips. I highly recommend dark chocolate chips or semi sweet chocolate chips for these s’mores cookies so they don’t run too sweet, but if you want a sweetener cookie, you can use milk chocolate chips instead!
Gluten-Free Graham Crackers. Make sure you use gluten-free graham crackers for these! We like Pamela’s brand best, but Schar, Kinnikinnick, and other gluten-free brands will also work.
Marshmallows. You’ll use standard size large marshmallows for these, not mini marshmallows or jumbo marshmallows. We’ll cut each mallow in half for the perfect amount in each cookie.
Chocolate Bars. Hershey’s milk chocolate bars are the classic choice for s’mores. If you use a standard bar (1.55 ounces each), you’ll need TWO bars for this recipe.

How To Make Gluten-Free S’mores Cookies, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the printable recipe card below.

Making gluten-free s'mores cookie dough, step by step

First, Brown the Butter. Melt the butter in a light-colored saucepan over medium heat, whisking constantly until the butter begins to foam. (Watch carefully when the butter begins to foam, as it will turn golden and brown quickly.) When the butter under the foam is golden (like honey) and smells sweet, remove the pan from the heat and transfer to the bowl of your stand mixer or a large mixing bowl to cool to room temperature.
Cool, Then Add Sugars. When the butter has cooled, add the sugar and brown sugar. Mix 2-3 minutes with the paddle attachment (or a handheld mixer), or until well combined and the mixture looks like wet sand.
Finish Wet Ingredients. Add eggs + egg yolk one at a time, blending well after each addition. Then, Add the vanilla and mix to combine.
Add Dry Ingredients, Then Mix-Ins. Add gluten-free flour, cornstarch, baking powder, baking soda, and salt. Mix until mostly combined, with just a few floury patches left. Add 1 1/2 cups chocolate chips and 3/4 cup graham cracker pieces and stir to combine until evenly blended.

Shaping and baking gluten-free s'mores cookies, step by step

Scoop & Chill The Dough. Use a large cookie scoop (3 Tablespoon size) to scoop cookie dough balls. Place in an airtight container, cover, and chill the cookie dough balls for at least 2 hours.
Preheat The Oven & Prep Your Pans. When you’re ready to bake, preheat oven to 350 degrees F. Line two baking sheets with parchment paper (so you can alternate sheets between batches.)
Roll & Bake The Cookies. Working with just 6 cookie dough balls per batch, flatten each dough ball out into a disc. Add a marshmallow half to the center of the disc, and fold the dough around it, leaving a small opening at the top of the cookie for the marshmallow to expand through during baking. Make sure the dough is sealed well around the sides and bottom of the cookie dough ball! Place cookie dough balls on a prepared baking sheet and bake cookies at 350 degrees for 10-12 minutes, or until the edges are a golden brown color and the centers look just underdone.
Garnish & Finish Cookies. Garnish cookies right away with a few extra chocolate chips, some extra gluten-free graham cracker crumbs, and a square of Hershey’s chocolate. Let the cookies cool 1-2 minutes on the cookie sheet before transferring to a wire rack to finish cooling completely. Repeat process with remaining cookie dough until all cookies are baked and cooled.
Serve & Store. Enjoy right away once the cookies are cooled down, or store in an airtight container 2-3 days. (Or, freeze in a single layer in freezer bags or a freezer-safe container up to 2 months)

Gluten-free s'mores chocolate chip cookies cooling on a wire rack

FAQ + Tricks For The Best S’mores Cookies

LEAVE AN OPENING! One of the most important steps for these gluten-free s’mores chocolate chip cookies is to make sure to leave a small opening at the top of each cookie dough ball for the marshmallow to expand through! Otherwise, the marshmallow will melt or go downward to the bottom of the cookie.

CAN I USE MINI MARSHMALLOWS INSTEAD? I don’t like to use them in a stuffed cookie like this, since they tend to dissolve into the cookie rather than adding a distinct gooey marshmallow center. Same goes for marshmallow fluff!

METRIC IS BEST. For best results, I highly recommend weighing the dry ingredients with a digital scale. It’s the most accurate way to measure and will give you consistent, reliable results every time.

CAN I MAKE THESE DAIRY-FREE? You won’t be able to brown the butter, so you’ll miss out on one of the key flavor notes of the recipe, but you can use melted dairy-free butter, dairy-free chocolate chips & dairy-free chocolate bars for a dairy-free option. It just won’t be a 1:1 substitute for my recipe!

A gluten-free s'mores cookie being pulled apart to show the gooey marshmallow center

More Yummy Treats To Try

Gluten-Free S’mores Brownies

Gluten-Free S’mores Bars

Gluten-Free Hot Chocolate Cookies

Gluten-Free Graham Cracker Taste Test

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Gluten-Free S’mores Cookies

5 from 1 vote

Author: Emily Dixon, Sweets & Thank You

Everything you love about classic s'mores, tucked into a cookie! These gluten-free s'mores cookies have bits of crispy graham cracker, plenty of chocolate, and a gooey marshmallow center you'll LOVE!

Prep Time: 20

Cook Time: 1

Chill Time: 2

Total Time: 3 20

Print Pin Rate

Servings: -22 cookies

Ingredients

1 cup butter (2 sticks, 226 grams)
¾ cup granulated sugar (150 grams)
¾ cup brown sugar (150 grams)
2 large eggs (room temperature)
1 egg yolk (room temperature)
1 Tablespoon vanilla extract
2 ½ cups gluten-free measure-for-measure flour* (300 grams, weighed or scooped & leveled)
1 Tablespoon cornstarch (8 grams)
1 teaspoon salt
1 teaspoon baking soda
½ teaspoon baking powder
¾ cup chopped gluten-free graham crackers (about 75 grams)
1 ½ cups semi-sweet or dark chocolate chips/chopped chocolate – feel free to use either or a mix (9 oz/255 grams)
10 large marshmallows, cut in half (standard marshmallows, not mini marshmallows!)
2 bars Hershey's milk chocolate bars, cut into rectangles
½ cup additional chocolate chips, for garnish
Optional: additional graham cracker bits for garnish

Instructions

First, Brown the Butter. Melt the butter in a light-colored saucepan over medium heat, whisking constantly until the butter begins to foam. (Watch carefully when the butter begins to foam, as it will turn golden and brown quickly.) When the butter under the foam is golden (like honey) and smells sweet, remove the pan from the heat and transfer to the bowl of your stand mixer or a mixing bowl to cool to room temperature.
Cool, Then Add Sugars. When the butter has cooled, add the sugar and brown sugar. Mix 2-3 minutes or until well combined and the mixture looks like wet sand.
Finish Wet Ingredients. Add eggs + egg yolk one at a time, blending well after each addition. Then, Add the vanilla and mix to combine.
Add Dry Ingredients, Then Mix-Ins. Add gluten-free flour, cornstarch, baking powder, baking soda, and salt. Mix until mostly combined, with just a few floury patches left. Add 1 1/2 cups chocolate chips and 3/4 cup graham cracker pieces and stir to combine until evenly blended.
Scoop & Chill The Dough. Use a large cookie scoop (3 Tablespoon size) to scoop cookie dough balls. Place in an airtight container, cover, and chill the cookie dough balls for at least 2 hours.
Preheat The Oven & Prep Your Pans. When you’re ready to bake, preheat oven to 350 degrees F. Line two baking sheets with parchment (so you can alternate sheets between batches.)
Roll & Bake The Cookies. Working with just 6 cookie dough balls per batch, flatten each dough ball out into a disc. Add a marshmallow half to the center of the disc, and fold the dough around it, leaving a small opening at the top of the cookie for the marshmallow to expand through during baking. Make sure the dough is sealed well around the sides and bottom of the cookie dough ball! Place cookie dough balls on a prepared baking sheet and bake cookies at 350 degrees for 10-12 minutes, or until the edges are a golden brown color and the centers look just underdone.
Garnish & Finish Cookies. Garnish cookies right away with a few extra chocolate chips, some extra graham cracker crumbs, and a square of Hershey's chocolate. Let the cookies cool 1-2 minutes on the baking sheet before transferring to a wire rack to finish cooling completely. Repeat process with remaining cookie dough until all cookies are baked and cooled.
Serve & Store. Enjoy right away once the cookies are cooled down, or store in an airtight container 2-3 days. (Or, freeze up to 2 months)

Notes

Don’t Skip The Chill Time. Really. I’ll say it one more time so you don’t miss it, but PLEASE don’t skip the chill time! Chilling the dough helps the flour hydrate which will give you better texture and flavor. It also impacts how much the cookies spread. If you don’t chill the dough, the cookies will spread too much and may have a slightly gritty texture. Give it at LEAST 1-2 hours, up to 24 hours. Whatever you have time for!
Gluten-Free Flour. We HIGHLY recommend King Arthur Measure-For-Measure Gluten-Free Flour for these cookies. It’s got a great balance of whole grains and starches, and it contains xanthan gum, which will give softness and stretch to your baked goods. I highly recommend it for all gluten-free cookie recipes! Our backup fave is this one from Bob’s Red Mill. Make sure to weigh the flour or use the scoop and level method to avoid packing extra flour into the recipe.
Gluten-Free Graham Crackers. Make sure you use gluten-free graham crackers for these! We like Pamela’s, but Schar, Kinnikinnick, and other gluten-free brands will also work.
Tips For Pretty Cookies. Make sure to leave a small opening at the top of each cookie dough ball for the marshmallow to expand through! Otherwise, the marshmallow will melt or go downward to the bottom of the cookie. For the prettiest look, add the chocolate square a few minutes into cooling so it holds its shape better. (Make sure the cookie is still warm to help the chocolate square stick to the cookie!)