Gluten-Free S'mores Chocolate Chip Cookies (Print Version)

Chewy cookies loaded with chocolate, marshmallows, and graham cracker pieces.

# List of Ingredients:

→ Dry Ingredients

01 - 2 cups gluten-free all-purpose flour blend with xanthan gum
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 1/2 cup unsalted butter, softened
05 - 1/2 cup brown sugar, packed
06 - 1/4 cup granulated sugar
07 - 1 large egg
08 - 1 teaspoon pure vanilla extract

→ Add-Ins

09 - 1 cup semi-sweet chocolate chips or chopped chocolate
10 - 1 cup mini marshmallows
11 - 3/4 cup gluten-free graham-style crackers, roughly broken

# Step-by-step Instructions:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the gluten-free flour, baking soda, and salt until well blended.
03 - In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and creamy, about 2-3 minutes.
04 - Add the egg and vanilla extract to the butter mixture. Beat until fully combined and smooth.
05 - Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
06 - Gently fold in the chocolate chips, mini marshmallows, and graham cracker pieces until evenly distributed.
07 - Using a heaping tablespoon or cookie scoop, drop dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
08 - Bake for 10-12 minutes, or until edges are golden brown and centers are just set.
09 - Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • These cookies deliver all the nostalgia of summer campfires without needing to find your flashlight or leave your kitchen.
  • The contrast between crispy graham pieces and squishy marshmallows creates texture magic in every bite.
02 -
  • Marshmallows exposed to direct heat too long will crisp up and lose that stretchy texture you want.
  • Gluten-free graham crackers vary wildly in texture, so break them into pieces that still have some heft.
03 -
  • Underbake slightly and let residual heat finish the centers for the softest texture.
  • Freeze scooped dough balls and bake straight from frozen, adding one minute to the time.

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