Gluten Free Stuffed S'More Cookies
Full of Chocolate, Gooey Marshmallow and Gluten Free Graham Crackers
Hello friends,
A S’more, the interactive dessert, a must for summer camp and autumn firepit gatherings alike, but what if you could have all that goodness without all the bugs? These oversized cookies are a rich cocoa cookie base, stuffed with a whole gooey marshmallow (Watch this video of the marshmallow inside the cookie on my instagram - couldn’t you just dive into that gooey stretch of marshmallow goodness????)
The first part of the recipe has you mixing up a chewy cocoa cookie dough. Then I roll the dough into balls (actually I like to scoop them with a big cookie scoop). Sometimes at this point if my kitchen is warm I start having trouble forming a nice ball, so I just put the dough in the freezer for 10 minutes to cool it off, especially in the summertime. I then press a deep indentation into the ball with your thumb, and insert a marshmallow. You press the dough to seal up the marshmallow in the cookie as a surprise. Top the cookies with chopped milk chocolate bars and gluten free graham crackers (I really like Pamelas brand, but sometimes use Schar).
You chill the cookie dough for an hour, or up to 72 hours. I know, 72 hours? But hear me out, as the cookies sit the flour has a chance to fully hydrate with the wet ingredients, making a smoother cookie and avoiding all of the “grittiness” that plagues gluten free cookies. The other thing that happens is that the flavor in the cocoa powder has time to develop, resulting in a richer more flavorful cookie, so don’t skip this part!!
When you bake the dough, be sure to give the cookies room to spread, you don’t want one sheet of cookie, but individual round cookies. If some of the marshmallow leaks out or peeks that’s ok, I like a little tanned marshmallow bits on my s’mores! Make sure you let the cookies cool a bit before trying to handle, remember they are full of hot marshmallow!! Then grab a friend, because these huge cookies are great for sharing!
Next Level Gluten Free Stuffed S’Mores Cookies
Yield: 12 big cookies
1 ½ cups (220g) gluten free pastry flour (recipe included) or Bob’s Red Mill 1 to 1 gluten free flour
½ c (50g) cocoa powder
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
½ cup (113g) unsalted butter or nondairy butter cut into small chunks
¾ cups (150g) packed brown sugar
½ cup (100g) granulated sugar
2 eggs
1 tsp vanilla extract
4.5 oz (129g) milk chocolate or nondairy chocolate, chopped
2 oz (56g) gluten free graham crackers, chopped into small chunks or large crumbs
12 large marshmallows
Stir together the gluten-free flour, cocoa, baking powder, baking soda, and salt in and set aside.
Put the butter and sugars in the bowl of a stand mixer (or use a bowl and an electric hand mixer). Cream butter and sugar until light and combined. Reduce the speed of the mixer and add the eggs one at a time. Add the vanilla. With the mixer on low, slowly add the dry ingredients to the butter mixture, make sure everything is completely combined. Add the chocolate chips and chopped-up graham crackers and combine everything.
Use a a spoon or a cookie scoop to scoop out 2 Tb (1/8c) balls of dough onto a parchment lined baking sheet. Push a marshmallow into the middle of a scoop, and completely encase it in the dough. Roll into a ball, then flatten slightly. If your cookie dough becomes too warm place it back into your fridge or freezer for a few minutes. Top each cookie with additional chocolate and graham cracker pieces. Let the unbaked cookies rest in your refrigerator for at least 1 hour, up to 72 hours.
Preheat the oven to 350F. Spread out cookies onto two parchment-lined cookie trays if you’ve scooped them to chill on just one, and bake for 12-14 minutes. Your cookies are done when they are puffy and still look slightly underbaked.
Remove the cookies from the oven and leave on the trays to cool for 5 minutes before moving to a cooling rack. Store baked cookies in an airtight container at room temperature for up to 5 days.
This flour is the perfect mix for the cookies, cakes, muffins, and quick-breads in your life. It’s light and feathery and gives you a light melting mouthfeel. Different brands of the ingredient flours have different grinds. Finer flours might pack into the cup – while courser flours won’t fit nearly as much in a cup, so weighing your ingredients will give you MUCH better results! On a simple scale put a medium to large bowl, shake or spoon on the flours and hit that “Zero” or “tare” button after each one. Voila! Cleanup is nearly nonexistent and you’ve got a much more reliable flour! Note- this flour is not meant to be used in yeast based recipes, breads and cinnamon rolls need a bit more strength and not as much tenderness.
Gluten Free Pastry Flour Mix
yield: 8 cups (1,177g)
2 cup (260g) sweet white rice flour (mochi flour or mochiko)
2 cup (256g) fine brown rice flour
2 cup (380g) potato starch
1 cup (118g) sorghum flour
1 cup (160g) tapioca flour
4 tsp (3g) xanthan gum
Scoop all ingredients into a large bowl and whisk well to combine. Store in an airtight container.
Download a PDF of the Recipe - Collect them all!
A Few Tools for Cookie Baking
Cookie scoops are the best thing ever, super large for big cookies, small for regular cookies, meatballs or chocolate truffles!
Parchment paper is the best thing you can do to speed up your after cookie dishwashing time… my least favorite part of the baking process!!
An oven thermometer, you know, most ovens aren’t really that accurate, and I talk to people every day who have trouble with cookies baking faster or slower than the recommended times, or one side of the tray baking faster than the other. Check yours with an oven thermometer and then if it’s too hot or cool you can adjust the temperature so you’re cookies turn out GREAT.