Best Ever S’Mores Cookies Recipe (Gluten Free Option)

These gooey s’mores cookies feature a soft and chewy cookie base topped with lots of chocolate, ooey gooey mini marshmallows, and crunchy graham cracker crumbs. All the flavor and textures of traditional s’mores, enjoyed all year long – no campfire required! 

What Makes This Recipe Great

Enjoy s’mores anytime you want by whipping up a batch of these soft and chewy S’mores Cookies! Made with crunchy graham crackers, gooey marshmallows, and chocolate for a true s’mores flavor (without the campfire)! 

This delightful treat captures the essence of a classic favorite in a convenient, handheld, no-fire-required form. These cookies feature a rich, buttery cookie base mixed with graham cracker crumbs, creating a slightly crunchy texture. They are filled with gooey marshmallows and melted chocolate chunks, delivering the flavor of classic s’mores in every bite! The cookies are baked to a golden brown, with the marshmallows lightly toasted on top, offering a satisfying combination of sweetness and nostalgia. 

I made this version gluten-free, but you can always substitute regular all-purpose flour for the gluten-free flour blend and regular graham crackers for the gluten-free ones. 

These perfect s’mores cookies will be a hit in the summer months on those magical summer nights, or really any time of the year when you’re craving an ooey gooey chocolate marshmallow treat. 

Ingredient Notes

• gluten-free graham crackers
• butter
• packed brown sugar
• granulated sugar
• vanilla extract
• large egg
• gluten-free all-purpose flour: With xanthan gum – I used Bob’s Red Mill. This helps with the structure of the cookie, so it’s important you use a blend with it included. Also, make sure to spoon the flour into the measuring cup and level off with a knife so you don’t overmeasure.
• baking soda
• baking powder
• cinnamon
• sea salt
• chocolate chips: Use semi-sweet chocolate chips or dark chocolate, whichever you prefer. 
• mini marshmallows
• chocolate bars: You can use a Hershey’s milk chocolate bar or another favorite chocolate bar of choice. 
• flaky sea salt

Step-by-Step Instructions

1. Use a knife to chop graham crackers into small crumbs. It’s okay to have some larger graham cracker pieces. Set aside.
2. In the bowl of a stand mixer (with the paddle attachment) or electric hand mixer, beat butter, brown sugar, granulated sugar, and vanilla extract in a large bowl until creamy and fluffy – about 5 minutes.
3. Add the egg and beat slowly until combined.
4. In a separate bowl, add flour, baking soda, baking powder, cinnamon, and sea salt. Stir to combine.
5. Add the dry ingredients (flour mixture) to the whipped butter mixture, and mix on low until combined into a soft dough. Add graham cracker crumbs and chocolate chips, and fold to combine.
6. Chill the dough in the refrigerator for at least 1½ hours.
7. Preheat oven to 350 degrees F, and line a baking sheet with parchment paper or a silicone baking mat. 
8. Take  2-3 tbsp of the dough and roll it into a ball. Alternatively, you can use a cookie scoop. Stick 2 mini marshmallows on top of the cookie dough balls, pushing the dough around the marshmallows.
9. Repeat with the rest of the dough and place on the prepared cookie sheet 2 inches apart. If working in batches, place the rest of the dough in the fridge while the first batch is in the oven.
10. Bake for 11-13 minutes until puffed up and golden brown at the edges.
11. Remove from the oven and carefully stick a mini square of chocolate into each cookie immediately or press a few chocolate chips in. Sprinkle with graham cracker crumbs and flaky sea salt, if using.
12. Cool these smores cookies for 10 minutes, then carefully transfer to the wire cooling rack to cool completely.

Expert Tips

• Remember to chill the dough, or it’ll spread too much and be difficult to shape.
• For a more authentic flavor, you can use a mini Hershey’s chocolate bar square to top each cookie. I personally prefer dark chocolate so I used dark chocolate bars.
• I used gluten-free graham crackers, but you can use any regular version if you prefer. 

Storage Tips

Store your s’mores cookies in an airtight container at room temperature for up to 3 days. You can also keep them in the fridge for up to a week. I recommend placing a parchment paper in between cookies if layering so they don’t stick together.

The dough freezes well too. Wrap in plastic wrap, then store in a freezer bag and freeze for up to a month. Defrost in the fridge until ready to bake.

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