Gluten Free S'Mores Cookies
Want all the tastes of s'mores without the fuss? Make these Gluten Free S'Mores Cookies and you may never go back to the campfire ones again!
Print Recipe
Ingredients
- 1 cup (2 sticks or 226 g) butter, softened
- 2 cups (454 g) tightly packed brown sugar
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- 3 cups (420 g) Kim's all purpose gluten free flour blend a store bought blend may be used, but hasn't been tested
- 1½ tsp baking soda
- ½ tsp salt
- 1 cup (140 g) gluten free graham cracker crumbs homemade or store bought
- 5 bars ( g each) Hershey's milk chocolate bars, chopped into ½-inch pieces
- 16 large marshmallows
Instructions
- Cream butter and brown sugar in a large mixing bowl until light and fluffy, 2-3 minutes. Add eggs, one at a time, beating well after each. Scrape down bowl and continue to beat for another 1-2 minutes. Add vanilla and beat well.
- Combine flour with baking soda and salt in a medium bowl. On low speed, add flour mixture and graham cracker crumbs to butter/egg mixture until fully incorporated. Stir in chopped chocolate bars.
- Refrigerate dough for at least ½ an hour, but up to 3 days.
- Weigh out 85-90 gram portions of dough and flatten each in the palm of one hand. Add a large marshmallow to middle of flattened dough and pinch dough up around marshmallow, but not covering completely (you want the top of the marshmallow exposed).
- Place shaped cookies on parchment-lined baking sheet and freeze for 15 minutes.
- Preheat oven to 325° F. Bake cookies from frozen until marshmallows and cookies are golden brown, 20-25 minutes. Cookies will keep for 3-4 days at room temperature, but the marshmallows will lose their crunchiness. Place them in a 350° F oven for 5 minutes to regain the crunchiness, OR use a kitchen torch and toast the marshmallows.