Gluten Free Marshmallow S’mores Cookies!

Add the softened/room temperature butter to a large mixing bowl or bowl of a stand mixer. Add in both sugars and cream together with an electric mixer for about 30 seconds. Beat in the apple sauce and vanilla. Spoon and level the flour to measure and add to the bowl with the salt and baking soda. Stir to combine. Add graham cracker crumbs and stir to combine. Fold in the chocolate chips. Add the dough to the fridge for 15 minutes. Avoid letting it sit for longer than 20 or it will firm up too much and the cookies won't spread properly. When the dough is in the fridge, preheat the oven to 350 degrees Fahrenheit. After 15 minutes, take a medium cookie scoop and scoop the dough into your hand. Flatten it out slightly, stick in about 3-4 mini marshmallows and roll up into a ball, trying to get some marshmallows to show on top. Repeat until all dough has been used. Bake for 17 minutes. The edges should be golden brown. Let cool on the baking sheet for about 15-20 minutes, then transfer to a cooling rack. Enjoy!