Just because you may not have access to a campfire year round, doesn't mean you can't enjoy the deliciousness of s'mores whenever the craving strikes. These s'mores chocolate chip cookies are the perfect homage to the favorite campfire treat. The chocolate chip cookie dough is filled with graham cracker crumbs and wrapped around gooey marshmallows for that classic campfire flavor combo.
I've been making these cookies for years, since I originally posted this recipe way back in 2018 to be exact. I always forget just how irresistible they are. With crispy edges and soft chewy centers, they are the perfect blend of homemade chocolate chip cookies and classic s'mores. The best part is they are gluten free, dairy free and nut free so everyone can enjoy them!
If you love chocolate chip cookies, check out my gluten free oatmeal chocolate chip cookies or these copycat levain chocolate chip cookies.
Ingredient Notes
These sweet treats combine gluten free and dairy free ingredients with the classic flavors of graham crackers, gooey chocolate and marshmallows to create the perfect oven baked s'mores treat!
- Gluten Free Flour Blend - I used Bob's Red Mill 1-to-1 Flour Blend for this recipe. You can use the gluten free flour blend of your choice, but ensure it contains xanthan gum or a similar binder for best results.
- Gluten Free Graham Crackers - Schar brand graham crackers are my favorite because they are thinner and crispy. I also really like the flavor of the Kinnikinnick graham crackers. Either will work great in this recipe, just give them a chop in the food processor and you're ready to bake.
- Vegan Butter - I used Country Crock Plant Butter for this recipe. Any stick type of vegan butter will work fine, but avoid margarine. If you're not dairy free, use unsalted dairy butter in the same measure.
- Allergen Free Chocolate Chips - I typically use Nestle Allergen Free or Enjoy Life brand chocolate chips in my baking. I've also made these cookies several times with chopped chocolate bars and it was delicious! If you're not dairy free, you can use chopped up Hershey's bars for the classic milk chocolate flavor.
- Marshmallows - I recommend mini marshmallows because they are easier to wrap in cookie dough. If you only have large marshmallows they will work, but you may need to cut them in half to make them fit well inside the cookie dough.
See the recipe card below for full ingredient list with measurements.
How to Make S'mores Chocolate Chip Cookies
Smores cookies require a couple of extra steps to make, but the end result it totally worth it!
STEP 1: Combine the gluten free flour, graham cracker crumbs, baking soda and salt in a small mixing bowl. Whisk well to mix and set aside.
STEP 2: Add the butter, sugar and brown sugar to the bowl of an electric mixer. Beat with the paddle attachment on medium speed until light and fluffy, about 3 minutes.
STEP 3: Add the vanilla extract, egg and egg yolk to the creamed butter and sugar. Beat for another 60 seconds until the eggs are incorporated.
STEP 4: With the mixer on low speed, slowly add the dry ingredients and stir until just incorporated.
STEP 5: Add chocolate chips to the cookie dough and mix a few times to distribute them evenly throughout the dough.
STEP 6: Scoop about ¼ cup of cookie dough. Make an indentation in the center of the dough with your fingers. Add 5-6 mini marshmallows to the dough, like eggs in a nest.
STEP 7: Shape the cookie dough around the marshmallows to hide them inside. It's okay if a little marshmallow peeks out, that will make a nice puddle on top of the baked cookies.
STEP 8: Place the cookie dough balls on a baking sheet with about 3 inches between. The cookies will spread a good bit during baking.
Storage
Store leftover cookies in an airtight container at room temperature for up to 4 days. I don't recommend freezing these cookies.
More chocolate chip cookies to try:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
S'mores Chocolate Chip Cookies
Ingredients
- 1 ¼ Cup Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
- 1 Cup Gluten Free Graham Cracker Crumbs
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- ½ Cup Vegan Butter room temperature
- ½ Cup Sugar
- ½ Cup Light Brown Sugar
- 1 Egg
- 1 Egg Yolk
- 1 teaspoon Vanilla
- 1 Cup Allergen Free Chocolate Chips or roughly chopped chocolate
- ½ Cup Marshmallows frozen
Instructions
- Preheat oven to 375 °F (191 °C). Line 2 baking sheets with parchment paper.
- In a large bowl, combine graham crumbs, flour, salt and baking soda. Stir together.1 ¼ Cup Gluten Free 1-to-1 Flour Blend, 1 Cup Gluten Free Graham Cracker Crumbs, ½ teaspoon Baking Soda, ½ teaspoon Salt
- Combine butter, sugar and brown sugar in the bowl of an electric mixer. Beat for 3 minutes on medium speed. Scrape down the bowl.½ Cup Vegan Butter, ½ Cup Sugar, ½ Cup Light Brown Sugar
- Add the egg, egg yolk and vanilla and beat for an additional 60 seconds. Scrape down the bowl.1 Egg, 1 Egg Yolk, 1 teaspoon Vanilla
- Turn the mixer to the lowest setting. Slowly add the flour mixture stirring until combined. Then add in the chocolate chips.1 Cup Allergen Free Chocolate Chips
- Scoop the cookie dough into ¼ cup sized balls. Use your fingers to make an indentation in the center of the dough ball. Place 5-6 mini marshmallows in the center of the dough and close the dough around the marshmallows to hide them inside.½ Cup Marshmallows
- Place the cookie dough balls on your prepared baking sheet spaced about 3 inches apart. Flatten them slightly, so they resemble thick hockey pucks. Bake in the preheated oven for 12-13 minutes or until the edges are just set. Remove from the oven and cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.
Notes
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
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