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–+ servings
Bake for about 12-14 minutes or until the edges are firm and the marshmallows on top are slightly toasted.
Kymberley

S'mores Cookies

5 from 1 vote
The best cookie EVER! Believe me; you’re going to love these S’more’s Cookies! This grown-up version combines the delicious trio of melty marshmallow and crunchy graham cracker, loaded into a chewy chocolate cookie with more S’mores flavor for a genuinely remarkable re-make of the American Classic S’mores you remember as a kid!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 10
Course: Dessert, Lunchbox Treat, Snack, Treat
Cuisine: American
Calories: 323
Ingredients Equipment Method Nutrition Notes
Cook Mode

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Ingredients
 
 

  • 1 cup gluten-free Measure for Measure Flour
  • ⅓ cup Cocoa powder
  • 3 tablespoons S’mores Dessert Blend*
  • ½ teaspoon Baking Soda
  • ¼ teaspoon Salt
  • 2 ounces Milk Chocolate melted (about 1/3 cup milk chocolate chips)
  • ½ cup Unsalted Butter softened
  • ⅔ cup Brown Sugar
  • ⅓ cup granulated Sugar
  • 1 large Egg
  • 1 ½ teaspoons Vanilla extract
  • 1 cup mini Marshmallows
  • 3 sheets gluten-free Graham Crackers

Equipment

  • Mixing Bowls
  • Hand Mixer
  • Cookie Sheet or Baking Sheet
  • Parchment paper
  • Large Cookie Scoop
  • Utensils (Measuring Cups & Spoons, Rubber Spatula or Large Spoon)

Nutrition

Calories: 323kcalCarbohydrates: 52.8gProtein: 3.2gFat: 12.3gSaturated Fat: 7.1gPolyunsaturated Fat: 0.9gMonounsaturated Fat: 3.6gTrans Fat: 0gCholesterol: 44.3mgSodium: 208.7mgPotassium: 178.7mgFiber: 2gSugar: 30.4gVitamin A: 88.9IUVitamin C: 0mgVitamin D: 0.2µgCalcium: 76.8mgIron: 1.1mg

Method
 

  1. Preheat oven to 350°F. Line a cookie sheet or sheet pan with parchment paper. Whisk together flour, cocoa powder, S’mores Dessert Blend*, baking soda, and salt in a medium-sized mixing bowl. Set aside.
    In a medium-size mixing bowl, whisk together flour, cocoa powder, S’mores Dessert Blend, baking soda, and salt.
  2. In a separate bowl, melt the milk chocolate by microwaving for 15-second intervals until melted and smooth. Let the chocolate cool slightly, and add the butter and both sugars, beating until light and fluffy, about 5 minutes.
    In a separate bowl, melt the milk chocolate by microwaving for 15-second intervals until melted and smooth. Let the chocolate cool slightly, add the butter and both sugars, beating until light and fluffy
  3. Beat in egg and vanilla.
    Beat in egg and vanilla
  4. Add dry ingredients a little to a time, beating until combined.
    Add dry ingredients a little to a time
  5. Fold in the mini marshmallows and graham crackers (setting aside a few pieces of graham crackers and a few mini marshmallows for garnish).
    Fold in the mini marshmallows and graham crackers (setting aside a few pieces of graham cracker and a few mini marshmallows for garnish)
  6. Scoop out the batter using a ¼ cup measure or a large cookie scoop [1], placing the batter 3 inches apart on the parchment. Press the saved pieces and graham cracker pieces into the mounds of cookie dough.
    Scoop out the batter using a ¼ cup measure or a large cookie scoop, placing the batter 3-inches apart on the parchment
  7. Bake for about 12-14 minutes or until the edges are firm and the marshmallows on top are slightly toasted. Note the center will still be a little gooey. While hot from the oven, pull the edges together with a rubber spatula, if needed. Cool slightly before serving.
    Bake for about 12-14 minutes or until the edges are firm and the marshmallows on top are slightly toasted.

Kitchen Notes

Footnotes:
*S’mores Dessert Blend is a seasonal product available at Wildtree.
[1] When making these with gluten-free flour, I found that a large cookie (or ice cream) scoop worked best. The gluten-free dough is slightly moister, making it more like a thick batter, so rolling the dough into balls did not work and was messy.

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