Indulge in these Gluten Free Chocolate Marshmallow Cookies; fudgy chocolate cookies with melted chocolate and gooey, toasted marshmallows on top. Try to keep your hands off these!

Gluten Free Chocolate Marshmallow Cookies

Prep Time: 45 minutes
Cook Time: 11 minutes
Total Time: 56 minutes
Servings: 36 cookies
Indulge in these Gluten Free Chocolate Marshmallow Cookies; fudgy chocolate cookies with melted chocolate and gooey, toasted marshmallows on top. Try to keep your hands off these!

Ingredients

For the cookies:

  • 2 sticks butter room temperature
  • 2 large eggs
  • 1 1/3 cups granulated sugar
  • 1/3 cup packed brown sugar
  • 1 1/2 teaspoons vanilla
  • 1 1/2 tablespoons milk
  • 4 oz. bittersweet or semi-sweet chocolate roughly chopped and melted
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 1/4 cups high quality gluten free all-purpose flour I use Bob's Red Mill 1 to 1

For the topping:

  • 2 cups semi-sweet chocolate chips divided
  • 4 cups miniature marshmallows

Instructions

  • In a large mixing bowl or stand mixer, cream together the butter, eggs, granulated sugar, and brown sugar until combined, scraping down the sides as needed. Add vanilla and milk and mix until incorporated.
  • In a microwave safe bowl, add roughly chopped chocolate and heat for 1 minute. Remove and stir for at least 1 minute until completely melted. Return to microwave for 15 second intervals, stirring in between, if needed. Add melted chocolate to batter and mix until combined.
  • In a smaller mixing bowl, sift together cocoa powder, salt, baking soda, and gluten free flour. Add to wet ingredients and mix on low for 2 minutes, scraping down the sides as needed. Cover dough and chill in fridge for at least 30-45 minutes until slightly firm.
  • Preheat oven to 350 degrees. Line baking sheets with parchment paper if desired.*
  • Once dough has chilled, spoon about 2 tablespoon size balls of dough onto baking sheet 2" apart. Bake at 350 for 11-13 minutes until edges are dry and tops of cookies are starting to crack. Remove from oven and cool on pan for 5 minutes. Carefully transfer to cooling rack to continue cooling. Repeat with remaining dough.
  • Once cookies have completely cooled, melt chocolate chips (one cup at a time) and spoon about 1/2 tablespoon of melted chocolate onto each cookie. Spread slightly with the back of a spoon.
  • Top each cookie with a mound of mini marshmallows. Place your oven rack closest to the broiler and preheat your oven to broiling.
  • Put cookies back on cookie sheet and place on top rack in oven. Broil for about 45 seconds to 1 minute until marshmallows are golden brown and toasted, watching carefully to avoid burning.
  • Remove from oven and let cool for 5 minutes before eating.
  • Store leftover cookies in an airtight container at room temperature for up to 3 days, in the fridge for up to 1 week, or in the freezer for up to 3 months.**

Notes

*I would avoid using silpat baking mats for these cookies. They seemed to spread too much, but baked perfectly with parchment paper or straight on the cookie sheet. **If making ahead of time, store just the cookies in the fridge or freezer. After defrosting, top with melted chocolate and broil with marshmallows before serving.
Nutrition Facts
Gluten Free Chocolate Marshmallow Cookies
Amount Per Serving (1 cookie)
Calories 181 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 6g38%
Polyunsaturated Fat 3g
Cholesterol 24mg8%
Sodium 145mg6%
Carbohydrates 25g8%
Fiber 1g4%
Sugar 19g21%
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet.