If you love s’mores and chocolate chip cookies, these S’mores Cookies are going to be your new favorite! They’re everything that’s wonderful about a chocolate chip cookie combined with everything we adore about s’mores. Graham, melted marshmallow and gooey chocolate in every bite. As if that wasn’t good enough, they are gluten free, nut free, eggless and easily vegan!
Imagine diving into an abyss of melted marshmallow, only to get stuck there and met by sweet chocolatey surrender. THAT is what these cookies are!
Reasons to Love These Cookies
- Allergy Friendly- These cookies are gluten free, nut free, egg free and can easily be dairy free (vegan).
- Soft & Gooey Inside- The cookies are chewy and oozing with chocolate inside!
- Chocolate Chips- They are loaded and topped with chocolate chips!
- Marshmallows- The inside is stuffed with a marshmallow!
- Graham Crackers- The grahams I use are gluten free, nut free and vegan.
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this one because it’s nut safe but it does contain dairy.
- Butter/ Vegan Baking Stick- Only use softened. If you use melted, the cookies will spread too much.
- Cornstarch and Water- These are eggless cookies so this mixture helps bind everything together.
- Dark Brown Sugar- I use this instead of granulated for added moisture.
- Milk- Use any milk of your choosing for added moisture.
- Molasses- The secret ingredient! I use a tablespoon of unsulphured molasses. Without it, the cookies will dry up as soon as they’re cool.
- Chocolate Chips- Use whatever type you desire. Semi sweet, dark, milk, etc!
- Marshmallows- I use gluten free/vegan.
Expert Baking Tips
Use Softened Butter/Vegan Baking Stick
Do not use melted butter.
Since these cookies have no eggs, if you use melted butter they will spread into a giant mess while baking.
Break the Graham Crackers by Hand
I love having chunks of grahams in every bite. I broke the crackers by hand into small chunks. This helps the cookies be less sandy.
If you chop the graham crackers and make them too fine, they will turn the batter grainy.
Chill the Dough
I know this seems like a step you could skip if you’re in a rush, but please don’t.
Cookies without eggs spread way more than cookies with eggs.
If you don’t pop the dough in the fridge for 2.5 hours, the cookies will spread and be flat and thin.
Also, make sure you put the extra dough back into the fridge in between batches.
Reshape the Cookies
If you want your cookies nice and round, reshape them as soon as they come out of the oven.
Either use a spatula to push them back into a circle shape or use a large circle cookie cutter.
If using a cookie cutter, place it over the cookies and rotate quickly in a circle.
Step by Step Instructions with Pictures
Here are the steps to make these cookies!
Step 1: Whisk Together the Dry Ingredients
In a medium bowl, combine the gluten free flour, baking soda and salt. Whisk to combine.
Step 2: Make the Cornstarch Water
In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.
Step 3: Cream the Sugar
In a large bowl of an electric mixer fitted with the paddle attachment, beat the dark brown sugar and softened butter or vegan baking together until soft and creamy. About 2 minutes.
Step 4: Add in the Other Wet Ingredients
With the mixer on low speed, beat in the cornstarch water, the milk of choice, the molasses and the vanilla until fully combined. It will appear chunky. That’s normal.
Step 5: Add in the Dry Ingredients
Beat in the gluten free flour mixture a third at a time until just combined. Use a spatula to scrape down the sides and combine.
Step 6: Fold in the Chocolate Chips
Using a spatula, fold in ¾ cup of chocolate chips.
Step 7: Fold in the Broken Grahams
Using a spatula, fold in ¾ cup (about 4 sheets) of broken graham crackers.
Only mix gently with the spatula until just combined. If you over mix, the batter with turn grainy.
Step 8: Chill the Dough and Preheat the Oven
Cover the bowl with plastic wrap and pop the entire bowl of dough in the fridge for 2.5 hours. It needs to harden otherwise the cookies will spread all over the place.
While the dough is almost done chilling, preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
Step 9: Scoop the Dough
Take the dough out of the fridge and use an ice cream scoop to scoop the batter onto a parchment lined baking sheet.
There should be 14 scoops and they will be very sticky.
Step 10: Stuff the Cookies
Take one of the scoops and press your thumb into the center of the dough ball to make a well.
Shove half the marshmallow into the hole and then cover it up with the dough that’s been pressed to the side.
You want to leave a little opening at the top so as it bakes, the marshmallow can peek through.
Step 11: Add Additional Chocolate Chips
Pour the additional ½ cup chocolate chips onto a small plate.
Press the top of the cookie (with the marshmallow hole) into the chocolate chips.
If the dough is sticking to your hands, simply slightly wet your hands with a tiny bit of water to reshape the cookies.
Step 12: Bake
Make sure to space each dough ball 3-4 inches apart. I usually only bake 8 at a time. If you do that as well, pop the rest of the dough balls in the fridge.
Bake the cookies in the center rack of the oven at 350 degrees Fahrenheit for 13-15 minutes until golden on the bottoms. You can carefully use a cookie spatula to check.
When out of the oven, leave the cookies on the baking sheet and reshape them immediately if needed. (See the expert baking tips section above for details).
Step 13: Top with Additional Grahams
As soon as you reshape the cookies, press 3-4 sandwich broken graham cracker chunks into the tops of the hot cookies.
Just gently press so they stick.
Step 14: Cool
Once out of the oven, you can poke at the marshmallow using a sharp knife to make it even more melted and liquidy.
Also, use a spatula to reshape your cookies if they spread a bit.
Let the cookies cool on the baking sheet for an additional 5 min after removing them from the oven.
If you try to take them off too soon, they will break apart. After 5 minutes, transfer them to a cooling rack.
Repeat this entire process with the rest of the dough.
How to Make these Vegan
Follow these simple steps to make sure these cookies are vegan:
- Use a gluten free flour that’s free from dairy.
- Instead of butter, use a vegan baking stick.
- Only use a non dairy milk.
- Make sure the chocolate chips you use are gluten free/vegan.
- Read the labels to ensure you use gluten free/vegan graham crackers.
- Buy vegan/gluten free marshmallows.
Yes. If you don’t chill it for 2.5 hours, the cookies will spread into a giant mess when baking.
You can make the dough the night before. Keep it in a bowl and cover the top with plastic wrap in the fridge.
If doing this, there is no need to chill it again, prior to baking.
I don’t recommend using a different sugar.
Eggless cookies can be very dry and the dark brown sugar adds lots of moisture.
Yes. Use a small cookie scoop to make 28 cookies. They will bake at the same temperature for 11-13 minutes.
Most gluten free baked goods are best made the same day, but these do stay soft a few days after.
If made ahead of time, I would make them no earlier than the night before but they are still soft the next day.
Yes! Use whatever chocolate you like. For traditional s'mores taste, use a hershey bar chopped up into chunks.
The Hershey bar is gluten free and there is one size of the Hershey bar that is nut free and safe for those with nut allergies.
It’s the 1.55 oz (43g) bar. Always double check the back of the label. Hershey always lists if there are any potential allergens. The bars do contain milk and soy, so if there are milk allergies make sure to use allergy friendly chocolate
Yes. Otherwise they are just too large and create a giant mess.
I prefer to use half of a large marshmallow because it creates a nice marshmallow pool which you don't get with the mini ones.
Storing and Freezing
Keep any extra s'mores cookies in an airtight container at room temperature for up to 3 days.
If you want the chocolate and marshmallow gooey, heat the cookie in the microwave for a few seconds prior to serving.
Be careful not to burn you mouth on the hot marshmallow.
You can freeze the dough of these s'mores cookies. Simply wrap the dough in a disc in plastic wrap then pop it in a zip top bag.
You can keep the dough frozen for up to 30 days. Thaw the dough in the fridge the night prior to using.
I don’t recommend freezing the cookies after they've been baked due to the marshmallow.
Other S'mores Recipes to Try
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Don’t forget to tag me on Instagram @laneandgreyfare if you make my recipes and follow along on Pinterest! Enjoy!!!
For The Cookies
- ½ cup unsalted butter or vegan baking stick, softened
- 1 ¼ cups dark brown sugar
- 2 heaping tablespoons of cornstarch mixed with 3 tablespoons of water
- 1 teaspoon pure vanilla extract
- 1 tablespoon unsulphured molasses
- ¼ cup milk of choice
- 1 ¾ cups gluten free flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cup broken gluten free Graham crackers , about 4 sheets of crackers
- ¾ cup chocolate chips
- 7 regular sized marshmallows , halved
For The Tops
- ½ cup chocolate chips
- 4 graham crackers , broken into chunks
- In a large bowl, whisk together the gluten free flour, the baking soda and the kosher salt.
- In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.
- In a large bowl of an electric mixer fitted with the paddle attachment or using a hand held mixer, beat the softened butter or vegan baking stick and the dark brown sugar until soft and creamy. About 2-3 minutes.
- With the mixer on low speed, beat in the cornstarch water mixture. Then beat in the vanilla, molasses and milk of choice. The mixture might look slightly chunky and that’s ok.
- Still on low speed, beat the gluten free flour mixture into the wet ingredients, a little at a time until just combined.
- Once combined, scrape down the sides of the bowl with a spatula and using the spatula, fold in ¾ cup of the chocolate chips. The fold in ¾ cup of the broken grahams.
- The batter will be very wet and sticky. Don’t try to take it out of the bowl. Cover the bowl with plastic wrap and put it in the fridge for at least 2.5 hours. It needs to harden otherwise the cookies will spread all over the place.
- After the 2.5 hours, preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. Set aside.
- Take the bowl of dough out of the fridge. Using an ice cream scoop, scoop the dough out. At this point the dough will still be a bit sticky. Take your thumb and press a hole into the center of the dough ball to make a well. Shove half the marshmallow into the hole and then cover it up with the dough that’s been pressed to the side. You want to leave a little opening at the top so that as it bakes, the marshmallow can peek through. (See blog post for pics).
- Pour the additional ½ cup chocolate chips onto a small plate.
- Press the top of the cookie (with the marshmallow hole) into the chocolate chips.
- If the dough is sticking to your hands, simply wet your hands with a tiny bit of water to reshape the cookies.
- Place the cookies on the baking sheet about 4 inches apart. I only bake 6-8 cookies at a time. Pop the extra dough balls into the fridge while these are baking.
- Bake the cookies in the center rack of the oven at 350 degrees Fahrenheit for 13-15 minutes, until golden on the bottoms. Carefully check with a spatula.
- As soon as they get out of the oven, reshape the cookies with a spatula or round cookie cutter. Immediately press 3-4 chocolate graham cracker chunks into the tops of each warm cookie.
- Then, using a sharp knife, poke at the melted marshmallow to make it even more melty and liquidy.
- Let the cookies cool on the baking sheet for 5-10 minutes before moving the cookies to a cooling rack. If you don't do this, the cookies will fall apart. Repeat this entire process with the rest of the dough.