Giant Gluten-Free S’mores Chocolate Chip Cookies

Hi Bakers,

I wasn't expecting these to be so good. Sometimes the things you find on the internet look amazing but don't measure up to the hype...Well, this is not one of those recipes!! You’ll never look at s’mores the same way again. These giant gluten-free chocolate chip s’mores cookies have a gooey marshmallow and graham cracker center that's just like the photo I saw online (I had to try it!). With a few tweaks, my usual cookie recipe worked perfectly, and I've included it below. Be sure to read my top tips for a successful bake too. I hope you love them as much as I did ~Carolyn

Baking Tips for the BEST Giant Gluten-Free S’mores Cookies:

• Use Pamela’s Gluten-Free Graham Crackers. Trim a little off the edge so they’re slightly smaller—this helps them fit inside the cookie better. This brand stays crisp and has a classic graham cracker flavor
• Line a heavy cookie sheet with parchment paper. This keeps the graham crackers from burning or sticking.
• Use half the amount of chocolate chips the usual recipe calls for; too many will fall out when shaping the dough.
• Scoop about 1/4 cup of dough for each cookie.
• Flatten the dough into a 1/2-inch thick circle and gently cover the s’more.
• Add a few extra chocolate chips on top before baking to make them pretty and extra chocolatey!
• Rotate the baking tray halfway through (at 7 minutes). Bake for about 14 minutes in total, or until the edges are golden but the center remains soft.
• These cookies are BIG…About 4 inches wide and full of gooey, chocolatey, marshmallow magic. They’re a fun twist on two favorite treats: s’mores and chocolate chip cookies! My recipe made 9 cookies

Be sure to check out the original recipe on Mxriyum’s website for the full information on how they were made and if you want step-by-step directions to see how she did it. 

Giant Gluten-Free S'mores Chocolate Chip Cookies

Dry

2 1/3 cups Cup4Cup multipurpose flour (314.7g)

1 tablespoon Oat Flour

1 teaspoon Koda Farms Sweet rice flour

½ teaspoon baking soda

½ teaspoon salt

¼ teaspoon xanthan gum

Wet

12 tablespoons or 1½ sticks of butter, melted and cooled

1 cup packed brown sugar (226g)

½ cup granulated sugar (105g)

1  large egg

2  large egg yolks

1 teaspoon vanilla extract

1 teaspoon yellow sweet potato, cooked and mashed well

1 cups semi-sweet chocolate chips

S'more Ingredients

Gluten-free Graham Crackers

regular-size marshmallows

Hershey's Milk Chocolate Bar

In a microwave-safe bowl, melt the butter and then add sugar and brown sugar. Thoroughly mix in the sweet potato and smash any lumps completely. If hot, let cool and then mix in eggs, egg yolks, and vanilla. Mix well and scrape down the sides of the bowl as needed.

In a medium-sized bowl, whisk together gf flour, oat flour, sweet rice flour, baking soda, salt, and xanthan gum. Add the dry ingredients to the butter mixture and mix for a few minutes until the dough comes together. Stir in the chocolate chips and refrigerate the dough for 15 minutes.

Preheat the oven to 350 degrees. Place the oven rack in the center position. Line a heavy baking sheet with parchment paper.  Assemble s'mores on the cookie sheet 2" apart. Use 1/2 a graham cracker*, top with a 3-square section of the Hershey's chocolate bar, and add the marshmallow lying on its side on top. Use a large (~1/4 cup size) scoop to shape balls of dough into a flattened disc. Cover the s'more completely and be sure to press the dough against the graham cracker at the bottom. Seal any cracks and add more chips on top if needed. Bake for about 13-15 minutes or until cookies are crisp on the edges but still soft in the center. Be careful not to overbake, or the marshmallow melts into nothing! Cool for 5 minutes on the sheet, then move to a rack to cool completely. These cookies freeze well and are delicious popped in the microwave to rewarm. Enjoy!

* I trimmed 1/4 inch off the crackers with a serrated knife so they were a little narrower.