Gluten-Free S'mores Cookies
Between the gluten-free graham cracker crumbs, melty Hershey's chocolate, and gooey marshmallow center, these gluten-free s'mores cookies capture all the flavors of your favorite campfire treat in one bakery-style cookie!
Servings: 12 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.
