Everyone knows what a “S’More” is: smooth melted chocolate atop a sticky sweet marshmallow sandwiched between two deliciously crunchy graham crackers. But what genius invented these delectable treats? Apparently it was born of necessity, like all great recipes!
In the early 1900s, marshmallows came into food fashion and had begun to be mass produced. Campers latched onto these confections as easy-to-carry, light portable sweets. Soon someone had the bright idea to melt them over the campfire and smoosh them between softened chocolate bars and ever-popular graham crackers (kindof like a homemade Mallomar Cookie or Moon Pie?). The first known published recipe for a s’more was in a 1927 Girl Scout Handbook.
Just like there are all kinds of home-baked ways to make Girl Scout cookies gluten-free, there’s more than one way to make a s’more, and make it gluten-free too!
I’ve been making my homemade gluten-free graham crackers for years, so that’s an easy switch, but what about if you’re in the mood for a s’more and there’s no campfire? Hello s’mores cookies! All the favorite flavors of graham crackers, marshmallows and chocolate with a surprise chocolate chip cookie … there’s really nothing better!
Follow the links below for my scratch recipes or easy mixes for the gluten-free chocolate chip cookies and graham crackers, then follow the assembly directions below and you’ll be in chocolate chip-marshmallow-graham cracker heaven in no time!
♦ 1 Graham Cracker Cookie Recipe or Jules Graham Cracker Mix
Prepare according to recipe or package directions to bake out graham crackers.
♦ 1 Chocolate Chip Cookie Dough Recipe or Jules Cookie Dough Mix
♦ add 2 cups mini marshmallows (regular or vegan) to the chocolate chips in the dough.
Mix according to directions, then cover and refrigerate dough until cold.
Assembling S’mores Cookies
- 1 batch Chocolate Chip Cookie Dough, chilled
- 1 batch baked Graham Crackers
- Chocolate squares broken from a gluten-free chocolate bar or use Enjoy Life® Mega Chunks – allergen-free
Preheat oven to 350° F for static ovens, 300° F for convection.
Line cookie sheets with parchment paper.
Fill lined cookie sheets with already baked graham crackers, spaced one inch apart. Scoop rounded tablespoons of chilled cookie dough onto each graham cracker.
Bake for 7 minutes, then lay a chocolate piece on top of each cookie. Return to the oven for another 2-3 minutes. Remove when the chocolate chip cookies are still soft and only lightly browned around the edges so they will stay chewy.
Makes approximately 60 S’mores Cookies. (You will have extra graham crackers for snacking or for making real s’mores by the fire!)