Soft and chewy gluten free double chocolate marshmallow cookies loaded with chocolate chips and gooey marshmallows. Super easy to make and filled with the perfect amount of melty marshmallow chocolatey goodness.
Double chocolate cookies filled with marshmallows. Does it get any better than that? If you’re a lover of both chocolate and marshmallows, then these cookies are a must bake for you! Slightly crisp on the outside, super fudgy and chewy on the inside, and filled with delicious melty marshmallows both inside and out. These cookies are seriously incredible. I highly recommend you eat them warm right out of the oven, they’re sooo good!
What you’ll need to make these gluten free double chocolate marshmallow cookies
(links below are the gluten free & celiac safe products I used in this recipe)
- unsalted butter
- granulated sugar + dark brown sugar
- egg
- pure vanilla extract
- gluten free 1:1 flour
- espresso powder
- natural cocoa powder + unsweetened dutch process cocoa powder
- baking soda
- fine sea salt
- dark chocolate chips
- mini marshmallows
This double chocolate marshmallow cookie recipe is made entirely from pantry staples – butter, sugar, eggs, gluten free flour, cocoa powder, chocolate chips, and marshmallows. The dough comes together in minutes and is so easy to make. It’s basically the most delicious chocolate cookie, filled with chocolate chips (because why not), and little fluffy vanilla-y marshmallows. These cookies make the perfect holiday treat!
tips + tricks for the perfect marshmallow cookies
- Make sure to use all-natural marshmallows (made without corn syrup) for these cookies. They don’t tend to spread so the marshmallows will stay intact and not melt.
- Don’t skip the espresso powder. A little bit of espresso powder goes a long way to enhance and deepen the flavor of the chocolate. Don’t worry, your cookies won’t taste like coffee.
More delicious gluten free cookie recipes you’re sure to love!
- Gluten Free Funfetti Cookies
- Grain Free Peanut Butter Cup Cookies
- Gluten Free Double Chocolate Salted Brownie Cookies
- Gluten Free Cut Out Sugar Cookies with Buttercream Frosting
If you make these Gluten Free Double Chocolate Marshmallow Cookies, be sure to leave a comment and rating below. You can also snap a photo and post it on Instagram! Make sure to tag @glutenless_apron and use the hashtag #glutenlessapron for a chance to be featured. Enjoy!
Gluten Free Double Chocolate Marshmallow Cookies
- Yield: 16 Cookies
- Diet: Gluten Free
Description
Soft and chewy gluten free double chocolate marshmallow cookies loaded with chocolate chips and gooey marshmallows. Super easy to make and filled with the perfect amount of melty marshmallow chocolatey goodness.
Ingredients
(links below are the gluten free & celiac safe products I used in this recipe)
- ½ cup unsalted butter, room temperature
- ½ cup dark brown sugar
- ⅓ cup granulated sugar
- 1 egg, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup gluten free 1:1 flour
- ¾ teaspoon espresso powder
- ¼ cup natural cocoa powder
- 2 tablespoons unsweetened dutch process cocoa powder (or sub natural cocoa powder)
- ¾ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 cup dark chocolate chips
- ¾ cup mini marshmallows (I used all-natural marshmallows, see note below)
- 24 mini marshmallows, cut in half (to place on top of cookies)
Instructions
step 1
Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Set aside.
step 2
In the bowl of a stand mixer fitted with the paddle attachment, add butter, dark brown sugar, and granulated sugar. Turn to medium speed and cream until light and airy, about 2 minutes. Scrape down the sides and bottom of the bowl then add the egg and vanilla extract. Mix on low speed until well combined.
step 3
In a medium bowl, whisk together gluten free flour, espresso powder, cocoa powders, baking soda, and salt. Add to butter mixture and mix on low speed until just combined. Add the chocolate chips and mini marshmallows and pulse to combine.
step 4
Using a #24 cookie scoop, scoop cookie dough onto the prepared baking sheet, spacing them about 2 inches apart. Press 3 pieces of cut marshmallow on top of each cookie. Bake cookies for 12 to 14 minutes or until edges are set and marshmallows start to turn golden brown. Let cool on baking sheet for 5 minutes before moving to a wire rack to cool completely.
Notes
Different types of marshmallows will give these cookies different results. All-natural marshmallows (made without corn syrup) don’t tend to spread so the marshmallows will remain intact and not melt. Regular marshmallows (made with corn syrup) will spread and melt. I used all-natural marshamallows, I have not tried regular marshmallows in this recipe.
* some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! thanks for the support! *
Stephanie V says
Love this recipe! Easy to make and enjoyed by kids of all ages. Definitely gotta use the natural marshmallows.
Stephanie V says
This recipe is a WINNER! Easy to make and enjoyed by kids of all ages. Definitely gotta use the natural marshmallows.
Tiara says
Very good and easy to follow
SMV says
This recipe is so easy and never disappoints!