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Gluten-free S'mores Cookies

Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 16 cookies
Calories 169 kcal

Ingredients

  • 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

Instructions

  1. To begin, preheat your oven to 350. Spray two pans with non-stick spray.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. Devour!

Recipe Notes

Stored in an airtight container, these cookies are good for about a week.