Chocolate Marshmallow Cookies
These Chocolate Marshmallow Cookies are soft and chewy chocolate cookies that are loaded with chocolate chips and gooey marshmallows. These dark chocolate cookies get their color from two types of cocoa powders! If that wasn't enough, they’re also gluten free, nut free, egg free and easily vegan!
Servings: 12 Large Cookies
Calories: 291kcal
Ingredients
- 1 ¼ cups multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- ½ cup cocoa powder (I use ¼ cup Dutch or Natural Unsweetened and ¼ cup Dark)
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup unsalted butter or vegan baking stick, room temperature
- 1 ¼ cups dark brown sugar , packed
- 2 rounded tablespoons cornstarch mixed with 3 tablespoons of water
- ¼ cup milk
- 1 tablespoon unsulphured molasses
- 1 teaspoon pure vanilla extract
- 1 ¼ cups chocolate chips
- 6 normal size marshmallows cut in half to make 12 halves
Instructions
- In a large bowl, whisk together the 1 ¼ cups multipurpose gluten free flour, ½ cup cocoa powder, the 1 teaspoon baking soda and ½ teaspoon kosher salt. Set aside.
- In a small bowl, using a spoon, mix together the 2 rounded tablespoons cornstarch and 3 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 or using a hand held mixer, beat the ½ cup unsalted butter or vegan baking stick and the 1 ¼ cups dark brown sugar until soft and creamy. About 2 minutes.
- Beat in the cornstarch water, the ¼ cup milk, 1 tablespoon unsulphured molasses and 1 teaspoon vanilla 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.
- Fold in ¾ cup chocolate chips using a spatula.
- Cover the bowl with plastic wrap and pop the entire bowl of dough in the fridge for 2.5 hours. It needs to harden otherwise the cookies will spread all over the place.
- When the dough is almost done chilling, preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- Take the bowl of dough out of the fridge. Using a large cookie scoop, scoop the dough out into 12 scoops (I use a 2 ounce cookie scoop).If the dough is sticking to the cookie scoop, wash the scoop half way through to get off any stuck on dough.
- Take one of the scoops and press your thumb into the center of the dough ball to make a well.
- Cut or rip the 6 marshmallows in half. Shove half the marshmallow into the hole and then cover it up with the dough that’s been pressed to the side.You want to leave a little opening at the top so as it bakes, the marshmallow can peek through.
- Pour the additional ½ cup chocolate chips onto a small plate.
- Press the top of the cookie (with the marshmallow hole) into the chocolate chips.If the dough is sticking to your hands, simply wet your hands with a tiny bit of water to reshape the cookies.
- Place the balls about 3-4 inches apart on the parchment lined baking sheet. Bake the cookies at 350 degrees Fahrenheit for 13-15 minutes.I only bake 6 at a time. Pop the rest of the dough balls in the fridge while the first batch is baking.
- Immediately reshape the cookies when they come out of the oven. Use a spatula to push them into a circle and let cool on the baking sheet for 5 min before transferring to a cooling rack.Once out of the oven, you can poke at the marshmallow using a sharp knife to make it even more melted and liquidy.
- Repeat this entire process with the rest of the dough.
Video
Notes
Vegan: Use a dairy-free gluten free flour, vegan sugar, vegan baking sticks, a non-dairy milk, vegan chocolate chips and vegan marshmallows.
All Purpose Flour: I cannot test this due to celiac disease, but use 1 ¼ packed cups of regular flour (210 grams), packed cups of cocoa powder (58 grams) and 2 tablespoons of milk. Still chill the dough.
Eggs: I cannot test this due to a severe egg allergy, but use 1 ¼ packed cups of regular flour (210 grams), packed cups of cocoa powder, 2 tablespoons of milk, no molasses, no cornstarch water and 1 egg. Still chill the dough.
Storing: Keep extra cookies in an airtight container at room temperature for up to 3 days. Warm in microwave a few seconds before serving if you want them warm and gooey.
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.
Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.
Nutrition
Calories: 291kcal | Carbohydrates: 47g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 206mg | Potassium: 120mg | Fiber: 3g | Sugar: 33g | Vitamin A: 245IU | Calcium: 44mg | Iron: 1mg