Gluten Free S'mores Cookies

Name: Gluten Free S'mores Cookies
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 20
Cuisine: American
Ingredients: 1 ½ cup All-Purpose Flour (1 1/2 cups gluten free all-purpose flour (I used Cup4Cup)); ½ tsp Bicarbonate of Soda (1/2 teaspoon baking soda); ¼ tsp Baking Powder (1/4 teaspoon baking powder); ½ tsp Table Salt (1/2 teaspoon salt); 10 tbsp Unsalted Butter (10 tablespoons unsalted butter, melted); ½ cup Granulated Sugar (1/2 cup granulated sugar); ½ cup Dark Brown Sugar (1/2 cup dark brown sugar); 1 piece Egg (1 large egg); 1 piece Egg Yolks (1 large egg yolk); 2 tsp Vanilla (2 teaspoons vanilla extract); ½ cup Dark Chocolate Chips (1/2 cup dark chocolate chips); 3 oz Dark Chocolate (3oz dark chocolate bar, chopped); 10 pieces Marshmallow (10-12 marshmallows, cut in half — up to 12); 6 pieces Graham Cracker (6 gluten free honey graham cracker squares, chopped (I used Pamela’s gluten free)); 0 pieces Sea Salt (flaky salt, to top)

Gluten Free S'mores Cookies - Dessert (American)

55 minAmerican

Servings20

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Vegetarian
Gluten Free
Pescatarian

Ingredients

For 20 servings

All-Purpose Flour1 ½ cup · 1 1/2 cups gluten free all-purpose flour (I used Cup4Cup)
Bicarbonate of Soda½ tsp · 1/2 teaspoon baking soda
Baking Powder¼ tsp · 1/4 teaspoon baking powder
Table Salt½ tsp · 1/2 teaspoon salt
Unsalted Butter10 tbsp · 10 tablespoons unsalted butter, melted
Granulated Sugar½ cup · 1/2 cup granulated sugar
Dark Brown Sugar½ cup · 1/2 cup dark brown sugar
Egg1 piece · 1 large egg
Egg Yolks1 piece · 1 large egg yolk
Vanilla2 tsp · 2 teaspoons vanilla extract
Dark Chocolate Chips½ cup · 1/2 cup dark chocolate chips
Dark Chocolate3 oz · 3oz dark chocolate bar, chopped
Marshmallow10 pieces · 10-12 marshmallows, cut in half — up to 12
Graham Cracker6 pieces · 6 gluten free honey graham cracker squares, chopped (I used Pamela’s gluten free)
Sea Salt0 pieces · flaky salt, to top

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Steps

1Prepare your mix-ins
2Cut the marshmallows in half, roughly chop or break the graham crackers into small-medium bitesize pieces, and chop your chocolate.
3In a medium mixing bowl, sift the flour, baking soda, baking powder, and salt. Set aside.
4In a medium-large mixing bowl, add the granulated sugar, dark brown sugar, cooled browned butter, and vanilla and beat with a hand mixer for 2-3 minutes. Next, add the egg and yolk. Beat for an additional minute.
5Add the dry ingredients to your wet ingredients and mix until well combined.
6Add the prepped mix-ins and carefully fold in until just incorporated. Transfer the cookie dough to the fridge and let chill for at least 30 minutes.
7Remove your chilled dough and preheat your oven to 350°F. Line a nonstick baking sheet with parchment paper.
8Use a medium cookie scoop (2 tablespoon cookie scooper) to scoop the dough. With your thumb, make an indention in the dough ball and insert half of a marshmallow into the indention. Fold the dough over the marshmallow and then use your hands to roll the dough into a ball so that the marshmallow is completely covered.
9Place the dough onto baking sheet. Each ball should be about 2 inches apart.
10Bake the cookies at 350 degrees for 9-10 minutes and top with flaky sea salt as soon as you take them out of the oven to cool. Let the cookies cool on the baking sheet.