These cookies have been on my mind for a while now. It’s summer and summer means dining al fresco whether you’re roasting (veggie) burgers on the grill or charring corn in the embers of a bonfire. Basically, summer means there are all sorts of opportunities to roast marshmallows and sandwich them between chocolate and graham crackers.
Now, I try not to get all “woe is me” about my gluten allergy, because it’s honestly not that bad. Truthfully, I don’t think about it much at all these days. Most of the cooking I do for myself is naturally gluten-free and adapting recipes has basically become second nature over the last five (!?!) years. But there are a few foods that you just can’t replicate with gluten-free flours — bagels and graham crackers.
So, I’ve been without my beloved s’mores for many, many years. Marshmallow smooshed between two pieces of chocolate, while delicious, just didn’t cut it. Then these cookies came to me in a dream. Well, not really. My friend Kelly brought in some s’mores cupcakes to work and I was like, “S’MORES COOKIES!”
That was six or seven months ago. Maybe even longer. But what can I say? Good things come to those who wait. And these cookies? Yeah. They’re GOOD.
yields 2 dozen cookies
- 1 cup butter, softened
- 1/2 cup granulated sugar
- 1/4 cup honey
- 3/4 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla
- 2 1/4 cups gluten-free flour (I used Bob’s Redmill)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup semi-sweet chocolate chips
- 1 cup marshmallows, chopped into bite-sized pieces (I used vegan ones)
Preheat the oven to 375 degrees and line two baking sheets with parchment paper.
In a large mixing bowl, combine butter and sugar and mix until light and creamy. Stir in vanilla, honey, and eggs. Mix well.
In a separate bowl, sift together flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet, and stir until blended. Fold in the chocolate chips and marshmallows.
Drop dough by tablespoonfuls onto the prepared baking sheets. Bake for 10-12 minutes until golden brown and cooked through. Remove from oven and allow to cool for five minutes before transferring to a wire rack.