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!
Servings: 24 cookies (approx)
Ingredients
- 2 oz gluten free graham crackers plus more for garnish
- 1/2 cup butter at room temperature
- 1/3 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg at room temperature
- 1½ cup gluten free all purpose flour with xanthan gum - make sure to spoon the flour into the measuring cup and level off
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp sea salt
- 1/2 cup chocolate chips
- 48 mini marshmallows
- 2 chocolate bars or more chocolate chips - optional
- Flaky sea salt optional
Instructions
- Use a knife to chop graham crackers into small crumbs. It's okay to have some larger pieces. Set aside.2 oz gluten free graham crackers
- Use a stand mixer or an electric mixer to beat butter, brown sugar, granulated sugar, and vanilla extract in a large bowl until creamy and fluffy - about 5 minutes.1/2 cup butter, 1/3 cup packed brown sugar, 1/4 cup granulated sugar, 1 tsp vanilla extract
- Add the egg and beat slowly until combined.1 large egg
- In a separate bowl, add flour, baking soda, baking powder, cinnamon, and sea salt. Stir to combine.1½ cup gluten free all purpose flour, 1/2 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp cinnamon, 1/4 tsp sea salt
- Add the dry ingredients 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.1/2 cup chocolate chips
- Chill the dough in the refrigerator for at least 1½ hour.
- Preheat oven to 350 degrees F, and line a baking sheet with parchment paper.
- Take 2-3 tbsp of the dough and roll into a ball. Stick 2 mini marshmallows on top, pushing the dough around the marshmallows.48 mini marshmallows
- Repeat with the rest of the dough and place on the prepared baking 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.
- Bake for 11-13 minutes until puffed up and golden brown at the edges.
- 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.2 chocolate bars, Flaky sea salt
- Cool for 10 minutes, then carefully transfer to the wire rack to cool completely.
Video
Notes
Expert Tips
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- Remember to chill the dough, or it'll spread too much and be difficult to shape.
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- 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.
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- 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.Nutrition
Serving: 1cookies - makes approx 24 | Calories: 130kcal | Carbohydrates: 17g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 90mg | Potassium: 33mg | Fiber: 1g | Sugar: 7g | Vitamin A: 129IU | Vitamin C: 0.002mg | Calcium: 17mg | Iron: 1mg