Gluten Free S'mores Cookie
Dive into the nostalgia of summer nights with Gluten Free S'mores Cookies! The perfect blend of campfire classics and guilt-free enjoyment.
Equipment
- Electric mixer w/ paddle attachment
- Rubber spatula
- Mixing bowls
- Measuring Cups & Spoons
- Whisk/fork
- Cookie Sheets
- Parchment Paper
- cookie scoop
Ingredients
- 1 cup (2 sticks) Butter Unsalted, room temperature
- 3/4 cup (174g) Granulated Sugar
- 3/4 cup (160g) Light Brown Sugar
- 2 Eggs
- 1 tsp. (5g) Vanilla Extract
- 3 cup (400g) Gluten Free All-Purpose Flour I use King Arthur Measure for Measure GF Blend
- 1/2 cup (66g) Gluten Free Graham Cracker Crumbs
- 1 tsp. (10g) Salt
- 2 tsp. (12g) Baking Soda
- 1 cup (200g) Dark Chocolate Chips
- 1 cup (200g) Mini Chocolate Chips
- 15 Marshmallows (cut in half) Jett-Puffed are the best brand for this cookie!
- 30 Hershey's Bar Pieces
Instructions
Cookies
- Preheat oven to 350°F and prepare cookie sheets with parchment paper.
- Place the room temperature butter, sugar, and brown sugar into a mixing bowl.
- Using a stand mixer fitted with the paddle attachment, mix the room temperature butter and sugars together on medium speed (speed 4 for a Kitchen Aid) for 2-4 minutes until light and fluffy.
- Scrape down the sides of the bowl and add the vanilla extract. Mix until combined.
- Next, scrape down the sides of the bowl and add one egg at a time mixing until fully combined and scraping down the sides of the bowl after each egg.
- In a separate bowl, measure the flour, salt, baking soda, and graham cracker crumbs. Using a whisk or fork, stir the dry ingredients together.
- Add the dry ingredients to the mixing bowl and mix on a low speed until the flour is almost completely mixed in.
- Finally, add the dark and mini chocolate chips and continue mixing on low until the chocolate chips are evenly distributed. Be careful NOT to overmix!
Cookie Assembly
- Using a cookie scoop, scoop the cookie dough and roll it into a ball.
- Next, flatten the cookie dough and place half of a marshmallow in the center.
- Then pull the edges of the cookie dough around the marshmallow without covering the entire marshmallow, so that some the top is exposed.
- Place the cookie dough on a sheet tray about 2 inches from each other. Sprinkle some extra graham cracker crumbs and mini chocolate chips on top, if desired.
- Bake the cookies for 10-12 minutes, or until the edges are slightly golden brown.
- Let cookies cool for 5 minutes, then add a piece of the Hershey's chocolate on top of the marshmallow/cookie.
- Allow the cookies to cool and enjoy!
Tried this recipe?Let us know how it was!