These gluten-free s'mores cookies might just be my favorite cookie recipe I've ever developed. Between the gluten-free graham cracker crumbs, melty Hershey's chocolate, and a gooey marshmallow center, these bakery-style cookies capture all the flavors of your favorite campfire treat!
Katie's Recipe Testing Notes
I've been wanting to add a s'mores cookie to the website for years, and it wasn't until recently, when my daughter gave me a little nudge, that I finally decided it was time.
The cookie dough came together relatively quickly, I adapted my bakery-style chocolate chip cookie dough by adding some gluten-free graham crackers. The tricky part was figuring out the best way to add the marshmallows.
I tested chopped marshmallows, marshmallow bits, and adding marshmallows at different stages of baking. In the end, we all agreed that placing one large marshmallow in the center of each cookie gave the best flavor and texture.
The challenge was keeping that marshmallow gooey. Leave it in the oven too long and it melts away completely. After lots of testing, I found two simple tricks that made all the difference: freezing the marshmallows and placing a graham cracker underneath each cookie before baking.
Together, those little hacks give the marshmallow just enough insulation so the cookie has time to bake before the marshmallow completely melts away.
It took several rounds of testing, but the result is exactly what I was hoping for: a cookie with a gooey marshmallow center that's every bit as delicious and fun to eat as a classic campfire s'more.
Ingredients
- Gluten-Free Flour Blend: I recommend Bob's Red Mill Gluten Free 1-to-1 Baking Flour for this recipe. I also tested Cup4Cup, but I preferred the thicker, bakery-style shape I got with Bob's. My Copycat Bob's Blend also works well.
- Marshmallows: Use regular size marshmallows. I used Kraft Jet-Puffed marshmallows in my recipe testing.
- Gluten-Free Graham Crackers: Simple Mills Honey Cinnamon Sweet Thins are my top choice for this recipe. They add wonderful flavor to these cookies.
- Hershey's Chocolate Bar and Semi-Sweet Chocolate Chips: The combination of chocolates makes for the perfect cookie that's not too sweet but still has that classic s'mores flavor.
*Refer to the recipe card below for exact measurements.
How to Make Gluten-Free S'mores Cookies
- Step 1: Before you begin, place the marshmallows in the freezer. You can place them on a tray or just pop the bag in the freezer. For one batch, you need twelve marshmallows.
- Step 2: Blend the cookie dough together using the classic creaming method. Exact details in the recipe card below.
- Step 3: Scoop the dough into twelve portions and place them on a parchment paper-lined baking sheet. Refrigerate for at least 1 hour, or until firm enough to shape around the frozen marshmallows.
- Step 4: To shape the cookies, flatten each portion of dough and then wrap it around one frozen marshmallow, leaving the top of the marshmallow exposed.
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- Step 5: Press one small gluten-free graham cracker into the bottom of each cookie dough ball, then place the cookie graham cracker-side down on the prepared baking sheet.
- Step 6: While you preheat the oven, place the cookie dough back in the fridge to cool. Then bake the cookies according to the recipe card below.
- Step 7: Allow the cookies to cool on the baking sheet for 5-10 minutes before removing them to a cooling rack or serving tray.
Top Recipe Tips
- Don't Skip Steps: Freezing the marshmallows, chilling the dough, and placing a graham cracker underneath each cookie are the secrets to keeping the marshmallow gooey instead melting completely.
- Don't Over Bake: If you bake the cookies too long, you will end up melting the marshmallow too much and the centers won't be as gooey.
- The cookies are fragile when hot: Let them cool a bit before trying to pick them up to move or eat them.
- Add a Garnish: After the cookies come out of the oven, I like to tuck a couple bits of Hershey's chocolate and a some extra graham cracker crumbs into the gooey edges of the marshmallow for an extra pretty presentation.
Storage
Gluten-free cookies are best enjoyed fresh, the day they are baked. They can still be enjoyed for 2-3 days, when stored at room temperature in an airtight container. Feel free to freeze for longer storage.
Recipe
Gluten-Free S'mores Cookies
Ingredients
Cookie Dough
- ½ cup unsalted butter (softened)
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1¼ cups gluten-free flour blend (Bob's Red Mill recommended )
- ½ cup gluten-free graham cracker crumbs (1.6 oz) (Simple Mills Honey Cinnamon Sweet Thins preferred)
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cup semi-sweet chocolate chips
- 1 Hershey's Milk Chocolate Bar (1.55 oz) (chopped)
For Assembly
- 12 large marshmallows (frozen)
- 12 additional gluten-free graham cracker squares
- Additional chopped Hershey's chocolate and graham cracker crumbs (optional, for garnish)
Instructions
Freeze the Marshmallows
- Place the marshmallows in the freezer before you begin preparing the cookie dough. They need at least 1 hour, up to overnight, to fully freeze.
Make the Cookie Dough
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, brown sugar, and granulated sugar until light and fluffy, about 2 to 3 minutes.
- Add the egg and vanilla extract and mix until fully incorporated.
- In a separate bowl, whisk together the gluten-free flour, graham cracker crumbs, baking soda, and salt.
- Add the dry ingredients to the butter mixture and mix on low speed just until combined.
- Fold in the chocolate chips and chopped Hershey's chocolate.
- Using a large cookie scoop (about ¼ cup), portion the dough into 12 equal portions. Place the dough portions on a parchment-lined baking sheet and refrigerate for at least 1 hour.
Bake the Cookies
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Flatten one portion of dough into a disk. Place a frozen marshmallow in the center and wrap the dough around the marshmallow, leaving the top of the marshmallow exposed. Roll gently into a smooth ball.
- Press one small gluten-free graham cracker into the bottom of each cookie dough ball, then place the cookie graham cracker-side down on the prepared baking sheet. Repeat with the remaining dough, leaving about 3 inches between cookies. (Bake 6 per standard size cookie sheet.)
- Bake for 13 to 15 minutes, or until the edges are lightly golden and the marshmallow is toasted.
- If desired, press a few extra pieces of chopped Hershey's chocolate and a few extra graham cracker crumbs into the gooey edges of the warm marshmallow for garnish.
- Allow the cookies to cool on the baking sheet for 5 to 10 minutes before transferring to a wire rack to finish cooling.
Notes
- Bob's Red Mill Gluten Free 1-to-1 Baking Flour produced the best cookies during testing. Cup4Cup also works, but the cookies spread a bit differently.
- Don't skip freezing the marshmallows. This helps keep the marshmallow centers gooey instead of completely melted.
- The graham cracker underneath the cookie is necessary. It helps insulate the marshmallow during baking.
- These cookies are best enjoyed the day they are baked but will keep in an airtight container at room temperature for 2 to 3 days.
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Estimated Nutrition
* Nutritional information is provided as a courtesy and should be used as an estimate only. See the nutrition policy for more information.
Kathy says
These are great! Thanks for the recipe.