Chocolate Chip Marshmallow Cookies
These Chocolate Chip Marshmallow Cookies are soft and chewy small batch chocolate chip cookies that are loaded with gooey chocolate chips and melty yet toasty mini marshmallows! They take less than an hour from start to finish and are perfect for when you only need a few delicious treats! If that wasn't enough, they're gluten free, nut free, eggless and can easily be vegan!
Servings: 6 large cookies
Calories: 280kcal
Ingredients
- ¾ cup plus 2 tablespoons gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ¼ cup unsalted butter or vegan baking stick, room temperature
- ½ cup plus 2 tablespoons dark brown sugar , packed
- 1 heaping tablespoon cornstarch mixed with 1.5 tablespoons water
- 2 tablespoons milk
- ½ teaspoon pure vanilla extract
- ½ cup plus 2 tablespoons chocolate chips (keep the 2 tablespoons separate)
- ½ cup plus 2 tablespoons mini marshmallows (keep the 2 tablespoons separate)
Instructions
- In a medium bowl whisk together the ¾ cup plus 2 tablespoons gluten free flour, ½ teaspoon baking soda and ¼ teaspoon kosher salt until combined.
- In a small bowl, using a spoon, mix together the 1 heaping tablespoon cornstarch and the 1.5 tablespoons water until thin and watery. It will be thick and tacky at first.
- In a large bowl of an electric mixer fitted with the paddle attachment, beat the ¼ cup unsalted butter or vegan baking stick and the ½ cup plus 2 tablespoons dark brown sugar until it is soft and creamy. About 2-3 minutes.
- Slowly beat in the cornstarch water, the 2 tablespoons milk and the ½ teaspoon pure vanilla extract until fully combined. It will appear chunky. That’s normal.
- With the mixer on low speed, slowly beat in the gluten free flour mixture a little at a time until just combined. Use a spatula to scrape down the sides and combine again.
- Gently fold in ½ cup chocolate chips and ½ cup mini marshmallows using a spatula. The dough will be super sticky.
- Place the dough in a freezer safe bowl and pop the entire bowl of dough in the freezer, uncovered, for 15 min. While the dough is chilling, preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
- Take the dough out of the freezer and use an ice cream scoop to scoop the batter onto a clean plate. There should be 6 scoops.The cookie dough will be quite sticky and may stick to your hands if they're warm. If this happens, rinse your hands and then shake off any excess water. You want them slightly wet but not dripping wet. This will help prevent the dough from sticking. You can also wash the cookie scoop half way through.Press the additional chocolate chips and mini marshmallows into the tops of each cookie. I like to add 2 or 3 mini marshmallows and maybe 4 to 5 extra chocolate chips per cookie.
- Place the cookies on the baking sheet about 4 inches apart. Bake the cookies in the center rack of the oven at 350 degrees Fahrenheit for 13 minutes until golden on the bottoms. You can carefully use a cookie spatula to check.Immediately reshape the cookies when they come out of the oven and let cool on the baking sheet for 5 min before transferring to a cooling rack. If you don't do this, the cookies will break apart into a giant mess.
Video
Notes
For smaller cookies: Use a small cookie scoop and bake at same temperature for 11 min. Make sure to keep dough in the fridge in-between baking the batches.
Vegan: Use a dairy free gluten free flour, vegan sugar, vegan baking sticks, a non dairy milk, vegan chocolate chips and vegan mini marshmallows.
All Purpose Flour: I cannot test this due to celiac disease, but use ¾ cup plus 2 tablespoons of packed regular flour (126 grams plus 2 tablespoons) and 1 tablespoon milk. Still chill the dough.
Storing: Keep extra cookies in an airtight container at room temperature for up to 2 days. Warm in microwave a few seconds before serving if you want them warm and gooey. Be careful not to burn your mouth!
Freezing: Wrap dough in a disc in plastic wrap and then pop it in a zip top bag. Freeze for up to 30 days. Thaw dough in the fridge the night prior to using. No need to chill prior to baking.
Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.
Nutrition
Calories: 280kcal | Carbohydrates: 42g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 200mg | Potassium: 78mg | Fiber: 2g | Sugar: 30g | Vitamin A: 244IU | Calcium: 45mg | Iron: 1mg