Description
Gooey s’mores cookies blend campfire nostalgia with classic chocolate chip cookie comfort. Graham cracker crumbs and toasted marshmallows create an irresistible summer dessert you’ll crave again and again.
Ingredients
Scale
- 1.5 cups (360 ml) gluten free all-purpose flour
- 10 tbsps (148 ml) unsalted butter, melted
- 0.5 cup (100 g) granulated sugar
- 0.5 cup (100 g) dark brown sugar
- 1 large egg
- 1 large egg yolk
- 6 gluten free honey graham cracker squares, chopped
- 3 oz (85 g) dark chocolate bar, chopped
- 0.5 cup (85 g) dark chocolate chips
- 2 tsps vanilla extract
- 0.25 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 10–12 marshmallows, cut in half
- Flaky salt, to top
Instructions
- Preparation: Slice marshmallows in half, chop graham crackers into uniform chunks, and roughly chop chocolate into bite-sized pieces.
- Dry Mixture: Sift gluten-free flour, baking soda, baking powder, and salt into a medium bowl, eliminating any potential lumps.
- Wet Ingredients: Cream granulated sugar, dark brown sugar, and browned butter until light and fluffy. Add vanilla extract, whole egg, and egg yolk, mixing until smooth and homogeneous.
- Combine Mixture: Fold dry ingredients into wet mixture, stirring until just incorporated. Gently fold in graham cracker pieces, marshmallow halves, and chocolate chunks.
- Chill Dough: Refrigerate cookie dough for 30 minutes to intensify flavors and prevent excessive spreading during baking.
- Preheat and Prepare: Set oven to 350°F (175°C) and line baking sheet with parchment paper or silicone mat.
- Shape Cookies: Use cookie scoop to portion dough, creating small indentations. Nestle marshmallow halves into center, encase with surrounding dough, and roll into uniform balls.
- Bake: Arrange cookies on baking sheet, spacing 2 inches apart. Bake 9-10 minutes until edges turn golden and centers remain slightly soft.
- Finish: Immediately sprinkle flaky sea salt over warm cookies. Cool completely on baking sheet to set structure before transferring to wire rack.
Notes
- Precision Matters: Sifting gluten-free flour eliminates lumps and ensures a smooth, consistent cookie texture.
- Chill for Success: Refrigerating dough for 30 minutes prevents cookies from spreading too much and intensifies flavor development.
- Strategic Marshmallow Placement: Nestling marshmallow halves into cookie centers creates a gooey, picture-perfect result with controlled melting.
- Salt Finishing Touch: Sprinkling flaky sea salt immediately after baking elevates the sweet-savory balance and adds a professional bakery-style finish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 190
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg