S'Mores Cookies
Indulge in the ultimate camping nostalgia without leaving your kitchen! Teri-Ann Carty's irresistible S'mores Cookies recipe brings the classic campfire treat right to your home. Gluten-free, gooey marshmallows, and decadent dark chocolate chips combine in these addictive cookies. Get ready for a mouthwatering summer delight!
Equipment
- mixer
Ingredients
- ½ cup room temperature butter
- ⅓ cup granulated sugar
- ⅓ cup brown sugar
- 1 egg room temperature
- 2 tsp vanilla
- ½ tsp salt
- ½ tsp cinnamon
- 1½ cups gluten-free baking 1:1 flour
- 1 tsp baking soda
- ½ cup marshmallows
- ½ cup dark chocolate chips
- ¾ cup gluten free graham crackers crushed
Instructions
- Add butter to bowl of stand mixer which paddle attachment (can be done by hand or with electric beaters). Cream butter until pale and fluffy.
- Add both sugars and cream again.
- Add vanilla and egg. Beat until homogenous.
- In a separate bowl add flour, baking soda and spices and whisk to combine.
- Slowly add flour mixture until well combined.
- Using a spoon, mix in marshmallows, chocolate chips and graham crackers.
- Place in the fridge for 1 hour. If you are refridgerating longer, wrap the dough in plastic wrap.
- Preheat oven to 350. Place parchment paper down onto cookie sheet.
- Roll cookies into 1 1/2" balls. Place them on cookie sheet allowing for space to spread ( they shouldn't spread much). Press extra chocolate chips on top and place in the oven. Bake for 8 minutes. Remove pan for oven and firmly bang the pan on the stove top a few times. Place back into the oven and bake for 8-9 more minutes.
- Remove from the oven and bang the pan one more time. Let the cookies cool for a few more minutes before transferring to a cookie sheet to cool completely.
Notes
These cookies CAN BE MADE VEGAN, just substitute egg for flax egg, butter for vegan butter and use vegan marshmallows.