Gluten-Free S'mores Cookies
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!
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Servings: 20 -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!)
Video
Find the recipe:
sweetsandthankyou.com/gluten-free-smores-cookies/