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)
- 1/2 cup unsalted butter, room temperature
- 1/2 cup dark brown sugar
- 1/3 cup granulated sugar
- 1 egg, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup gluten free 1:1 flour
- 3/4 teaspoon espresso powder
- 1/4 cup natural cocoa powder
- 2 tablespoons unsweetened dutch process cocoa powder (or sub natural cocoa powder)
- 3/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup dark chocolate chips
- 3/4 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.
