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S'mores Shortbread Cookies

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  • 1-1/2 cups butter at room temperature
  • 1/2 cup cornstarch
  • 1/2 cup rice flour
  • 2 cups all-purpose flour
  • 1 cup icing sugar
  • 1-1/2 to 2 cups assorted stuff, I used 3/4 cup chopped graham cracker + 3/4 cup chopped milk chocolate
  • 3/4 cup mini-marshmallows


  • Preheat oven to 375ºF. Line cookie sheets with parchment paper.
  • Whisk dry ingredients together in a bowl. Set aside.
  • In a stand mixer with paddle attachment, or electric beater, beat butter for 2 minutes on medium until light and fluffy.
  • With mixer on low speed, gradually add dry ingredients to the butter. Mix until well blended, scraping down side of bowl as needed for about 2-4 minutes.
  • Stir in assorted stuff until pieces are evenly distributed. Refrigerate dough for one hour.
  • Roll dough into walnut-sized balls and place 2” apart on the parchment-lined cookie sheet. Lightly press down on balls with the back of a spoon. Bake for 16-18 minutes. Cookies should be lightly golden on the bottom and edges.
  • Remove from oven and place 3-4 mini marshmallows on top of each cookie. Let sit for a few minutes and then transfer to cooling rack until completely cooled.
  • In a small bowl add 1/2 cup semi-sweet chocolate chips with 1 Tbsp shortening. Microwave on 20 second intervals, stirring after each, until melted and smooth enough to drizzle. Add more shortening if needed for the right consistency (Note: margarine will work too). Drizzle chocolate over each cooled cookie and allow to set.