You really can’t beat a classic, chewy chocolate chip cookie. But these gluten free s’mores cookies have all that same yummy flavor, along with gluten free graham cracker crumbs and fluffy marshmallows. Earlier this year, I mastered homemade graham crackers, which have become a staple in my house! In addition to regular s’mores, these graham crackers crumble up to make the perfect pie crust!
My tips on how to bake the best gluten free chocolate chip cookie are tried and true methods for most cookie baking! I suggest reviewing it for any cookie recipe that requires the creaming method in baking.
The creaming method simply means beating softened butter and sugar together until it forms a creamy consistency. It’s key to let your butter come to room temperature on its own. I know it’s tempting to warm it up in the microwave for a few seconds, but resist if it if you can! Take your butter out of the fridge one to two hours before you’re reading to bake. Your butter is ready to use when your finger leaves a dent in the butter when you press down on it firmly. To me, this is the most important step in baking chocolate chip cookies, or these s’mores cookies. It will keep your cookies from spreading too much in the oven or ending up crumbly.
For those of you using my mason jar cookie mix, this mix will get you 12 to 16 cookies gluten free s’mores cookies. This is the perfect treat for those smaller gatherings this holiday season. If you’re looking for something a little less sweet, my gluten free spiced oatmeal white chocolate cranberry cookies are just as chewy and delicious!
Gluten Free S'mores CookiesPrint Recipe
- 1 cup all-purpose gluten-free flour, like mine!
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 stick unsalted butter, softened
- 1/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 egg, room temperature
- 1/2 teaspoon vanilla extract
- 3/4 cups gluten-free graham cracker crumbs (store bought, or you can try out my recipe!
- 3/4 cup mini marshmallows
- 1 cups semi-sweet chocolate chunks or chips
In a medium bowl, cream together the butter and sugars on medium speed for about three minutes until smooth. Beat in the egg and vanilla extract on medium speed for another two minutes.
In a separate small bowl, combine the flour, cornstarch, baking soda, and salt.
Add dry ingredients to the wet ingredients, one half at a time, until you form a dough and everything is well-combined.
Crush the graham crackers in a plastic bag, or use a food processor to turn them into crumbs. They don't all have to be crumbs, but there should only be very small chunks. Beat the graham cracker crumbles into the dough on medium speed for about a minute, until well-combined.
Use a spatula to fold in the marshmallows and chocolate chunks. Use your hands to gently knead the dough and get everything well-combined. Cover the dough with plastic wrap and let it chill in the refrigerator for about an hour before baking.
When the dough is ready, preheat your oven to 350 degrees and line two large baking sheets with parchment paper.
Now, form the cookies. Take a heaping tablespoon and use your hands to firmly form a ball. The key is to get the marshmallows and chocolate chunks tucked into the dough so that the cookies don't spread out flat when they bake. Space each cookie on a cookie sheet at least two inches apart. You might have to do two rounds of baking.
Bake your cookies for no more than 10 minutes. They will continue setting once you remove them from the oven.
Let the cookies cool on the baking sheets for about 20 minutes, then transfer each cookie to a cooling rack. Be careful not to transfer them when they're still super soft, or else some of the cookie could fall through your cooling rack.
Let them cool on the rack for another 20 minutes until they reach room temperature. Serve immediately or store in an airtight container for up to four days.