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!
In a large bowl, whisk together the gluten free flour, cocoa powders, the baking soda and the kosher salt. Set aside.
In a small bowl, using a spoon, mix together the cornstarch and 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 softened butter or vegan baking stick and the dark brown sugar until soft and creamy. About 2 minutes.
Beat in the cornstarch water, the milk, molasses and the 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 dough out of the fridge and use an ice cream scoop to scoop the batter onto a clean plate.
There should be 12 scoops. It will be quite sticky.
Take one of the scoops and press your thumb into the center of the dough ball to make a well.
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 cookies on the baking sheet about 4 inches apart. I only bake 6 cookies at a time. Pop the extra dough balls into the fridge while these are baking.
Bake the cookies in the center rack of the oven at 350 degrees Fahrenheit for 13-15 minutes.
Once out of the oven, you can poke at the marshmallow using a sharp knife to make it even more melted and liquidy.
Also, use a spatula to reshape your cookies if they spread a bit.
After reshaping, let the cookies cool on the baking sheet for an additional 5 min after removing them from the oven. If you try to take them off too soon, they will break apart.
After 5 minutes, transfer them to a cooling rack.
Repeat this entire process with the rest of the dough.
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Notes
Vegan: Use a dairy free gluten free flour, vegan sugar, vegan baking sticks, a non dairy milk and vegan chocolate chips. 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 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.