No need to gather round the campfire to make these gluten-free s’mores cookies! In just a few minutes, you’ll enjoy stretchy marshmallows, gooey melted chocolate, and the graham cracker flavor you know and love rolled into one delicious s’mores cookie recipe. This post is sponsored by Bob’s Red Mill and contains affiliate links. Please see my disclosures.
The barbeques are lit and the sun is shining, so there’s no better time for making s’mores… s’mores cookies, that is!
I don’t know about you, but s’mores just scream summer to me. When there’s a campfire set, I’m ready to skewer up some jumbo marshmallows and make me some delicious roasted marshmallow s’mores.
In case you’ve lived under a rock your entire life and don’t know what a s’more is, it’s a layered treat consisting of graham crackers, a toasted marshmallow and a chunk of chocolate.
The cracker serves as the base of the treat, and then you layer the cracker with chocolate, then a warm, freshly toasted marshmallow. In the end you wind up with an ooey, gooey and irresistible treat.
S’mores Cookie: Ingredients
To capture the flavor or s’mores without a campfire, you can try my gluten-free s’mores cookie recipe.
You’ll, of course, need marshmallows, gluten-free graham crackers and chocolate chunks to make these cookies.
Additionally, you’ll need a few staple cookie-making ingredients, including flour, butter, sugar, and eggs, etc.
In gluten-free baking, the flour is always one of the most challenging ingredients to contend with. However, Bob’s Red Mill has your back because the company makes an incredible 1-to-1 gluten-free flour blend that works beautifully as a cup-for-cup substitute in wheat flour recipes.
Bob’s Red Mill Gluten-Free 1-to-1 Flour Blend is a mixture of flours and starches, plus a little xanthan gum, which helps the flour mimic the “glue” found in gluten-based flours.
S’mores Cookies: Instructions
Now it’s time to make these gooey gluten-free s’mores cookies. To do this, you’ll want to finely process the gluten-free graham crackers.
You’ll want to measure the graham crackers after they’ve been finely processed in a food processor. You’re looking for the graham crackers to resemble a coarse flour.
Next, combine the graham cracker mixture with the other dry ingredients, including the flour, baking soda, salt and ground cinnamon. Swirl it all together.
In a separate bowl, cream together the butter and sugars (white and brown) until mixed into a dough-like consistency. Then add the eggs and vanilla extract.
Then you’ll want to combine the dry and wet ingredients until you get a beautiful, well mixed cookie dough. And of course, don’t forget to add the chocolate chucks (reserving some for later – see recipe for details).
Now for the KEY part. You must chill the dough for at least one hour, preferably longer. This will ensure the cookies don’t spread like a wildfire (they will spread, but trust me, if not chilled properly, you will have one large cookie vs. 24 small cookies to contend with in the end).
You can either chill the dough in the bowl, or portion out 2-3 tablespoon-sized balls of dough and chill the dough in balls. If you chill the dough in the ball form, you can freeze them to bake up at another time. Clever, right?
Once chilled, place the dough balls on your parchment lined baking sheet, at least three inches apart. You’ll want to bake the cookies in batches, so keep the unused dough chilled until you’re ready to bake them.
Bake each batch for nine minutes, then remove the cookie sheet from the oven and strategically place a few mini-marshmallows and chocolate chunks on top of the cookie and bake for another 2-3 minutes until marshmallows are lightly toasted.
Unfortunately, if you add the marshmallows to the dough before baking, they will dissolve in the oven and create little gooey pockets inside your cookies. That’s not necessarily a bad thing, but it’s not quite what we’re going for with this recipe.
So rather than have a mess on your hands, simply add a few marshmallows on top of the cookies just before they finish baking so they only slightly melt and lightly brown. This gives the perfect effect when it comes to mimicking s’mores!
Because these cookies are quite soft and gooey, allow them plenty of time to cool before removing them from your baking sheet.
What Do You Think?
OK, are you ready for the fun part? Eating the gluten-free s’mores cookies. Honestly, I can’t wait for you to try these gooey gluten-free s’mores cookies. What do you think? Do they feel like you’re eating campfire s’mores except with a twist?
Just the thought of these s’mores cookies conjure up summer camp memories. I hope the evoke those wonderful emotions for you, too.
Gluten-Free S’mores Cookies
- 1 cup gluten-free graham crackers finely processed – approximately 4 oz of gluten-free graham crackers
- 1 3/4 cups Bob's Red Mill Gluten-Free 1-to-1 Baking Flour Blend
- 1 tsp salt
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 cup granulated sugar
- 3/4 cup packed light brown sugar
- 8 Tbsp unsalted butter at room temperature
- 2 eggs
- 2 tsp pure vanilla extract
- 2 cups semi-sweet chocolate chunks divided – 1 ½ cups in the cookies, ½ cup on top
- 1 cup mini-marshmallows
- In a food processor, process gluten-free graham crackers until finely ground.
- In a large bowl, combine flour, finely ground gluten-free graham crackers, salt, baking soda and ground cinnamon. Whisk to combine and set aside.
- Cream together granulated sugar, light brown sugar and butter, about 1-2 minutes, until creamy. Add in the eggs and vanilla extract and mix until combined.
- Gradually add in the flour mixture to the butter mixture, stirring in between each addition.
- Carefully stir in 1 ½ cups of the chocolate chunks, reserving the remaining ½ cup for later.
- Chill the dough for at least 1 hour (or overnight) in the fridge.
- Preheat the oven to 350º F. Line a baking sheet with parchment paper.
- Portion out the dough into 2-3 tablespoons balls. You should be able to make about 24 balls of dough in total.
- Place the cookie dough balls on a baking sheet, about 3-inches apart, as the dough will spread. Place remaining cookie dough balls in the freezer until ready to bake.
- Bake at 350º F for 9 minutes. Remove from the oven and place a few mini-marshmallows and chocolate chunks on top of each cookie.
- Place cookies back into the oven and bake for an additional 3-4 minutes, until cookies are baked through and marshmallows are lightly toasted. Alternatively, you can place the cookies under the broiler for a minute to toast marshmallows.
- Allow cookies to cool completely on the baking sheet before removing from the pan.