For all the flavors of summertime s'mores in a cookie, you need to try these. Delicious buttery, brown sugar cookies with graham cracker crumbs, chocolate chips, and mini marshmallows bits.... it doesn't get much better than that! They are gooey when warm, and then turn into a chewy cookie with crispy edges. All good!
Makes 3 dozen
3/4 cup butter, softened
1 cup packed light brown sugar
1/3 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 teaspoon vanilla
1 3/4 cups gluten free 1:1 flour (Bob's Red Mill works great)
1 cup gluten free graham cracker crumbs (crush your own, or we love Kinnikinnick graham style crumbs)
2 cups chocolate chips
1 cup miniature marshmallow bits (NOT miniature marshmallows)
Preheat oven to 350°F. Line a baking sheet with parchment or silicone baking mat. In a mixing bowl, cream together the butter, brown sugar, sugar, baking soda, and salt until light and creamy. Add the eggs and vanilla and mix until combined. Add the flour and graham cracker crumbs and mix until incorporated. Add the chocolate chips and marshmallow bits and mix until evenly distributed. Scoop the cookie dough by heaping tablespoons onto prepared baking sheet. Bake for 10-12 minutes or until golden brown on the edges and mostly cooked in the center. Allow the cookies to sit and cool on the pan for about 5 minutes before moving to a wire rack to cool completely.
Gather your ingredients. You will need butter, brown sugar, white sugar, baking soda, salt, 2 eggs, vanilla, gluten free flour (Bob's Red Mill 1:1 works great), gluten free graham cracker crumbs (crush your own or use Kinnikinnick Graham Style Crumbs), chocolate chips, and marshmallow bits. These marshmallow bits are basically dehydrated marshmallows. They work great in cookies because they don't make a melty puddle mess. I get mine on Amazon.
In a mixing bowl, cream together the butter and sugars with the baking soda and salt. Add the eggs and vanilla and beat until smooth. Add the flour and graham cracker crumbs and mix to combine.
Mix in the chocolate chips and marshmallow bits. This makes such a yummy cookie dough. It's hard not to eat it all right now! Drop by tablespoons on a baking sheet.
Bake at 350°F for 10-12 minutes or until golden brown on the edges. Allow to cool for 5 minutes on the pan before transferring to a wire rack.
Cool completely on a wire rack, although you must eat a few warm and gooey!
The crispy edges and chewy gooey center are cookie perfection.
The great thing about these cookies is you can have the fun flavors of summertime s'mores any time of year!
Recipe Source: Recipe adapted from a recipe at Mels Kitchen Cafe