Step 1: Prepare Graham Cracker Crumbs

1. 1. If you don’t have pre-made gluten-free graham cracker crumbs, make your own. Place gluten-free graham cracker sheets into a food processor and pulse until they form fine crumbs. Alternatively, place them in a sturdy ziplock bag, seal it, and crush them with a rolling pin or heavy object. You’ll need 1 cup of crumbs.

Step 2: Cream Butter and Sugars

1. 1. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand mixer, beat the softened unsalted butter, granulated sugar, and light brown sugar together on medium speed until light, fluffy, and pale in color (about 2-3 minutes). Scrape down the sides of the bowl as needed.

Step 3: Add Eggs and Vanilla

1. 1. Add the room temperature eggs one at a time, beating well after each addition until fully incorporated.

1. 1. Beat in the vanilla extract until combined.

Step 4: Combine Dry Ingredients

1. 1. In a separate medium bowl, whisk together the gluten-free flour blend, gluten-free graham cracker crumbs, baking soda, and salt. If your gluten-free flour blend does not contain xanthan gum, add it here.

Step 5: Combine Wet and Dry Ingredients

1. 1. Gradually add the dry ingredient mixture to the wet ingredient mixture in the mixer bowl. Mix on low speed until just combined. Do not overmix; mix only until no dry streaks of flour remain. Overmixing can lead to tough cookies.

Step 6: Fold in Mix-ins

1. 1. Using a spatula, gently fold in the 1 ½ cups of chocolate chips and 1 cup of mini marshmallows. If you’re using broken pieces of graham crackers as an additional mix-in, fold them in now as well. The dough will be thick.

Step 7: Chill the Dough (Highly Recommended)

1. 1. Cover the bowl with plastic wrap and refrigerate the cookie dough for at least 1 hour, or up to 24 hours. Chilling the dough is crucial for gluten-free cookies as it allows the flour to hydrate, improves the flavor, and helps prevent the cookies from spreading too much during baking.

Step 8: Preheat Oven and Prepare Baking Sheets

1. 1. When ready to bake, preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper.

Step 9: Scoop and Shape Cookies

1. 1. Using a medium cookie scoop (about 1.5-2 tablespoons) or two spoons, drop rounded portions of chilled dough onto the prepared baking sheets, spacing them about 2-3 inches apart to allow for spreading.

1. 1. Optional Toppings: If desired, gently press a few extra mini marshmallows, chocolate chips, or small pieces of gluten-free graham cracker onto the tops of the dough balls before baking. This makes them look extra inviting.

Step 10: Bake

1. 1. Bake for 10-13 minutes, or until the edges are golden brown and set, and the centers are still slightly soft. Marshmallows on top should be lightly toasted and puffy. Keep a close eye on them, as oven temperatures can vary. For chewier cookies, err on the side of slightly underbaking.

1. 1. If you want very gooey marshmallow centers and distinct marshmallow pieces, you can bake the cookies for about 8 minutes, then quickly remove them from the oven, press a few more mini marshmallows (or pieces of a large marshmallow) onto the tops, and return them to the oven for the final 2-4 minutes until the added marshmallows are soft and slightly toasted.

Step 11: Cool

1. 1. Remove the baking sheets from the oven. Let the cookies cool on the baking sheets for 5-10 minutes. They will be very soft and delicate when they first come out, especially with the melted marshmallows and chocolate. This resting time helps them firm up.

1. 1. Carefully transfer the cookies to a wire rack to cool completely. The marshmallows and chocolate can be very hot, so handle with care.