Gluten Free S'mores Cookies
These epic s'mores cookies are rich and fudgy, packed with gluten free graham crackers, marshmallows, and milk chocolate chunks!
Servings: 20 cookies
Calories: 350kcal
Equipment
- Cookie sheets
- Parchment paper
- Electric mixer
Ingredients
- 1 Cup softened salted butter 227g
- ½ Cup packed light brown sugar 112g
- 1 ⅓ Cup white sugar 310g
- 1 large eggs plus one egg yolk
- 1 Tbsp vanilla extract 15ml
- 2 tsp instant coffee granules 10ml
- 1 ½ Cup gluten free 1-1 flour mix that contains xanthan gum 240g (if your mix does not contain xanthan gum, add 1/2 tsp now (1g))
- ½ Cup unsweetened dutched cocoa powder 58g
- ¼ Cup unsweetened cocoa powder 32g
- 1 tsp baking soda 8g
- ¾ tsp. Salt 4g
- 1 Cup milk chocolate chopped into ½ inch pieces, plus a few extra for the tops of the cookies 160-200g
- 1 ¼ Cup gluten free graham crackers chopped into ½ inch pieces 125g
- 10 large marshmallows each one cut in half
- 1 ½ cup mini marshmallows
Instructions
- In a large bowl, using an electric mixer, cream together the room temp butter, brown sugar, and white sugar until lighter and fluffy (3-5 minutes – don't skimp on this step!). Add in the egg plus egg yolk and beat until smooth. Then, in a small bowl, stir together the vanilla extract and the instant coffee granules until dissolved, then pour into the cookie dough and beat until combined. Add in the flour (and xanthan gum if needed), unsweetened dutched cocoa powder, regular unsweetened cocoa powder, baking soda, and salt and mix by hand with a wooden spoon or spatula until fully combined (it will be stiff). Finally, mix in 1 cup (160g) of the chopped milk chocolate, 1 cup (100g) of the chopped gluten free graham crackers, and 1 cup of mini marshmallows until they're fully distributed. Scoop dough into a smaller bowl, cover with plastic wrap, and chill in the fridge for 1 hour.
- Once the cookie dough is chilled, preheat the oven to 350° Fahrenheit (180° C, no fan) and line a cookie sheet with parchment paper. Then start scooping out the cookie dough and rolling it into 2 inch round balls. Once rolled, flatten and place 1/2 of a large marshmallow in the center, then wrap the cookie dough around the marshmallow and roll back into a ball. Carefully press a few pieces of the extra chopped chocolate, graham cracker pieces, and mini marshmallows onto the top of the cookie dough ball, then place 2-3 balls on the cookie sheet (~4 inches apart) and bake for 10-12 minutes (I do exactly 11 – they should be slightly underdone!). Let cookies cool COMPLETELY before removing from the cookie sheet (15-20 minutes) – they will be chewy in the center and crispy on the edges! I use a large round cookie cutter to push the edges into a circle right after they come out of the oven as the cookies will spread in sometimes bizarre shapes!