S'mores Cookies

A melty S’mores Cookie with a bite taken out.

5 from 8 votes

If you love s’mores and chocolate chip cookies, these S’mores Cookies are going to be your new favorite treat! Graham crackers, melted marshmallow and gooey chocolate in every bite! As if that wasn’t enough, they are gluten free, nut free, eggless and can easily be vegan!

Prep Time15

Cook Time15

Chill Time2 30

Total Time3

Course: Cookies

Cuisine: American

Diet: Gluten Free, Vegan

Servings: Large Cookies

Calories: 327kcal

Author: Lee

Ingredients

For The Cookies

1 ¾ cups multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
1 teaspoon baking soda
½ teaspoon kosher salt
2 rounded tablespoons cornstarch mixed with 3 tablespoons of water
½ cup unsalted butter or vegan baking stick, room temperature
1 ¼ cups dark brown sugar
1 teaspoon pure vanilla extract
1 tablespoon unsulphured molasses
¼ cup milk
¾ cup broken gluten free Graham crackers , about 4 sheets of crackers
¾ cup chocolate chips
7 regular sized marshmallows , halved

For The Cookie Tops

½ cup chocolate chips
4 graham crackers , broken into chunks

US Customary - Metric

Instructions

In a large bowl, whisk together the 1 ¾ cups gluten free flour, the 1 teaspoon baking soda and the ½ teaspoon kosher salt.
In a small bowl, using a spoon, mix together the 2 rounded tablespoons cornstarch and 3 tablespoons 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 ½ cup unsalted butter or vegan baking stick and the 1 ¼ cups 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 1 teaspoon pure vanilla extract, 1 tablespoon unsulphured molasses and ¼ cup milk. The mixture might look slightly chunky and that’s normal.
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 a large cookie scoop, scoop the dough out into 14 scoops (I use a 2 ounce cookie scoop).
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).
If the dough is sticking to the cookie scoop, wash the scoop half way through to get off any stuck on dough.
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 balls about 3-4 inches apart on the parchment lined baking sheet. Bake the cookies at 350 degrees Fahrenheit for 13-15 minutes until golden on the bottoms. Carefully check with a spatula.
I only bake 6-8 at a time. Pop the rest of the dough balls in the fridge while the first batch is baking.
As soon as they get out of the oven, reshape the cookies with a spatula by pushing them back into a circle shape.
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.

Video

Notes

For smaller cookies: Use a small cookie scoop or roll into 1 inch balls and bake at same temperature for 11-13 min. Make sure to keep dough in the fridge in-between baking the batches. Should make 28 cookies.

Vegan: Use a dairy-free gluten free flour, vegan sugar, vegan baking sticks, non-dairy milk, vegan chocolate chips, vegan graham crackers and vegan marshmallows.

All Purpose Flour: I cannot test this due to celiac disease, but use 1 ¾ cups packed AP flour (294 grams) and 2 tablespoons of milk.

Storing: Keep extra brownie cookies in an airtight container or zip top bag at room temperature for up to 3 days. Heat in microwave a few seconds before serving if you want them warm. Be careful not to burn your mouth.

Freezing: Wrap dough in a disc in plastic wrap and then pop it in a zip top bag. Freeze for up to 30 days. Thaw dough in the fridge the night prior to using. Do not freeze cookies after they are baked.

Nutrition