1️⃣ Prepare your mix-ins: Cut the marshmallows in half, roughly chop or break the graham crackers into small-medium bite-sized pieces, and chop your chocolate. 🔪🍫

2️⃣ In a medium mixing bowl, sift the flour, baking soda, baking powder, and salt. Set aside. 🍚

3️⃣ In a medium-large mixing bowl, add the granulated sugar, dark brown sugar, cooled browned butter, and vanilla. Beat with a hand mixer for 2-3 minutes. Next, add the egg and yolk. Beat for an additional minute. 🍯🍳

4️⃣ Add the dry ingredients to your wet ingredients and mix until well combined. 🍪

5️⃣ Add the prepped mix-ins and carefully fold in until just incorporated. Transfer the cookie dough to the fridge and let chill for at least 30 minutes. ❄️

6️⃣ Remove your chilled dough and preheat your oven to 350°F (175°C). Line a nonstick baking sheet with parchment paper. 🔥

7️⃣ Use a medium cookie scoop (2 tablespoon cookie scooper) to scoop the dough. With your thumb, make an indention in the dough ball and insert half of a marshmallow into the indention. Fold the dough over the marshmallow and then use your hands to roll the dough into a ball so that the marshmallow is completely covered. 🍪🍡

8️⃣ Place the dough onto the baking sheet. Each ball should be about 2 inches apart. 🧑‍🍳

9️⃣ Bake the cookies at 350°F (175°C) for 9-10 minutes and top with flaky sea salt as soon as you take them out of the oven to cool. Let the cookies cool on the baking sheet. 🧂⏳

Enjoy your delicious gluten-free s’mores cookies! 😋🍪🔥