If you can’t get enough of S’mores, you’ve gotta make some gluten-free S’mores Cookies! They’re made with pieces of gluten-free graham crackers, a little cinnamon, mini marshmallows, and Hershey’s chocolate. These cookies are a killer Summer dessert!
Do you make S’mores every Summer?
We always do. We usually make them while camping and oftentimes at my parents house. They’re such an easy treat and they just scream Summer!
Plus they make a great dessert for a crowd. You can have several different options like regular graham crackers, gluten-free graham crackers, different flavored marshmallows, Hershey’s chocolate or any other flat chocolate like Reese’s (my personal favorite for utter decadence!).
My kids go crazy for them too. What is it about marshmallows and kids?! They’re just such a fun food, and kids can’t stay away from them.
So when I first made these gluten-free S’mores Cookies my kids went wild. Watching me put marshmallows in the cookies and top them with chocolate was torture for them… I’m a horrible Mom! 😉
A couple batches later, and I knew the recipe for these gluten-free S’mores Cookies would need to be on here ASAP to share with all of you lovely people.
These cookies are easy to make; the base cookie recipe is modeled after my gluten-free Chocolate Chip Cookies (which is one of my best reviewed recipes, and one of my all-time favorites).
Then, I’ve added in pieces of gluten-free graham crackers, a little cinnamon, mini marshmallows, and Hershey’s chocolate bars throughout (plus one on top of each cookie!). These cookies are sweet and just-like if you put a S’mores in a cookie.
If you have S’mores lovers in your house that need to be gluten-free, I bet they’d love this fun treat!
First, there’s a few important baking details.
You’ll mix up your cookie dough just like any other cookie recipe. After you’ve made your dough you’ll fold in your pieces of gluten-free graham crackers and some of the Hershey’s chocolate (1/4 cup), chopped up.
BUT you don’t add the marshmallows in till after baking the cookies for 8 minutes, just like in my gluten-free Mexican Hot Cocoa Cookies.
If you add the marshmallows sooner than that, they will melt too much and turn into a disappearing pile of goo. Not so pretty and not as much marshmallow flavor either.
Instead, after baking for 8 minutes, you’ll press 3-4 marshmallows into the middle of each cookie. Then bake for another 4-5 minutes (or till the edges of the cookies are set). This way the marshmallows are still baked and get gooey enough for the cookie, but they don’t disappear entirely and look weird.
Alternatively, you could use those cute little marshmallows bits, like you find in hot cocoa packets, and add them to the dough with the graham cracker pieces and chocolate. I prefer to use mini marshmallows instead.
Then… one more trick for the best S’mores Cookies ever.
After the cookies come out of the oven you’ll want to place one Hershey rectangle in the center of each cookie. Gently push it into the cookie.
This will give you the extra chocolate flavor you need and melty chocolate in the middle of the cookie, just like in the middle of S’mores! Flavor and presentation-wise, it’s a game changer.
For a full-on S’mores experience, eat the cookies while they’re still warm! They’re delicious the next day too, you just won’t get the melty chocolate in the center.
Let me know what you think! Did I take S’mores into cookie territory well enough? After you make them, leave a comment and rating, below, and find me on Instagram and tag me in a picture. I love to see them!
My family and I love these cookies; they’re a Summer staple in our house.
- 1/2 cup butter, softened
- 3/4 cup brown sugar
- 2 tsp vanilla
- 1 egg
- 1 1/2 cup gluten-free all purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 1/2 cup gluten-free graham crackers (about 3-4 sheets of graham crackers)
- 1/2 cup mini marshmallows
- 1/4 cup Hershey's chocolate bar chopped up (or 1/4 cup milk chocolate chips)
- 2 Hershey chocolate bars, cut into rectangles
To begin, preheat your oven to 350. Spray two pans with non-stick spray.
To a large mixing bowl, add your butter and brown sugar and beat them together with a mixture till creamed. Add your vanilla and egg and briefly blend them in.
To the same bowl, add your gluten-free flour, baking soda, salt and cinnamon and stir them together till you have a smooth, consistent cookie dough batter.
Cut or crumble your graham crackers, and measure out 1/2 cup of them. Add them and 1/4 cup of the chopped up Hershey's chocolate bars to your cookie dough and fold them into your batter.
Using a small cookie scoop, scoop overflowing cookie dough balls and space them evenly apart on your pans, with no more than 12 cookies per pan. Bake in the oven for 8 minutes.
Remove from the oven, and gently press 3-4 marshmallows into the cookies. Aim towards the middle of the cookies. Bake for another 4-5 minutes, or till the edges are set but the center is a touch undone.
While the cookies are still hot, add one Hershey rectangle into the center of each cookie. Gently press into the dough. Let the cookies cool, or enjoy a cookie warm while the chocolate in the center is still melty.
Stored in an airtight container, these cookies are good for about a week.