S'mores Cookies

S'mores Cookies

on Jul 07 2026
Prep Time 20 minutes, plus 30 minutes chill
Cook Time 12 minutes
Total Time about 1 hour
Serving Size about 12 cookies

Ingredients

  • 1 cup Pamela's All-Purpose Flour Artisan Blend
  • ½ box Pamela's Honey Grahams (about 1 to 1¼ cups crushed)
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ⅓ cup butter, softened
  • ½ cup sugar
  • 1 teaspoon vanilla
  • 1 large egg
  • ½ chocolate bar (about 1.5 oz), chopped, or ⅓ cup chocolate chips
  • 6 large marshmallows, cut in half (one half per cookie)
  • Flaky sea salt, for topping (optional)

Directions

  1. In a bowl, whisk together the All-Purpose Flour Artisan Blend, baking soda, and salt. Crush the Honey Grahams into small pieces (a zip-top bag works well) and stir them into the dry ingredients. Reserve a few larger pieces if you want visible grahams.
  2. In a separate bowl, stir the softened butter, sugar, and vanilla together until creamy, then beat in the egg until combined.
  3. Add the dry mixture to the wet and mix until combined. Fold in the chopped chocolate. Do not add the marshmallows yet.
  4. Cover the dough and chill in the refrigerator for at least 30 minutes.
  5. Preheat the oven to 350°F and line a baking sheet with parchment. Scoop about 2 tablespoons of dough per cookie. Press a marshmallow half into the center, then fold the dough up and around it and roll into a ball so the marshmallow is completely sealed inside. Space the balls about 2 inches apart.
  6. Bake for about 12 minutes, until the edges are set and lightly golden. Finish with a pinch of flaky sea salt, if using, and let the cookies cool on the pan, where they will firm up.
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    Everything you love about a campfire s'more, packed into a chewy cookie. These gluten-free s'mores cookies start with a soft cookie base made from our All-Purpose Flour Artisan Blend, studded with crunchy pieces of our Honey Grahams and chopped chocolate, then stuffed with a marshmallow that bakes up warm and gooey in the middle. No fire required, and no one will guess they are gluten-free. This is pure summer in cookie form, the way Pamela's has done it since 1988.

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    To keep it gluten-free:

    Pamela's All-Purpose Flour Artisan Blend and Honey Grahams are both GFCO-certified gluten-free. Use gluten-free chocolate and marshmallows too, so the whole cookie stays gluten-free.

    Variations

    • Refined-sugar-free: use monk fruit granular and monk fruit brown sugar in place of the sugar.
    • Paleo-friendly: use a paleo baking blend and paleo marshmallows.
    • Extra s'mores: press a few extra chocolate pieces, marshmallow bits, or graham pieces onto the tops in the last couple minutes of baking.
    • Dark chocolate and salt: a chopped dark chocolate bar with the flaky salt finish balances the sweetness beautifully.

    Make ahead & storage

    • Store in an airtight container at room temperature for 2 to 3 days.
    • Freeze the sealed, marshmallow-stuffed dough balls on a tray, then bag them and freeze up to 3 months. Bake from frozen, adding a couple of minutes.

    Gluten-Free 1:1 All-Purpose Flour, 4 lb.

    $19.49

    Delicious scratch baking will be back in your life! This flour blend has no dairy, no nuts, no salt, no leavening, no corn and no soy. It will work perfectly in most of your traditional recipes or with subtle tweaking such as adding more liquid. Now you can bake like you used to!

    Helpful Hints:

    • Will work in most recipes as a replacement for wheat flour.
    • Due to the subtle flavor, seasoning and herbs will elevate the taste when making gravy, or coating meats and poultry.
    • Batters may thicken as they sit and may require water to thin.
    • For yeast breads, we suggest using 1 tsp dry yeast per cup of All-Purpose Flour. Additional water will most likely be needed. Add water until dough is a sticky batter similar to banana bread. For a taller loaf, use a parchment collar at least 3 to 5 inches above the edge around the interior of the bread pan
    Pack Size

    We've Got Answers

    Do not fold them into the dough. Stuff a marshmallow half into the center of each ball and seal the dough completely around it, so it stays gooey inside instead of leaking out.

    Chilling for 30 minutes deepens the flavor and keeps the cookies from spreading too thin around the marshmallow.

    The cookie base uses Pamela's All-Purpose Flour Artisan Blend, and the s'mores flavor comes from Pamela's Honey Grahams, crushed into the dough.

    Can I make them refined-sugar-free or paleo?

    Yes. They are made with Pamela's All-Purpose Flour Artisan Blend and Honey Grahams, both GFCO-certified gluten-free.

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