Meaningful Eats
Gluten-Free Chocolate Marshmallow Cookies
18
Chewy chocolate cookies with a fluffy marshmallow center and rich ganache topping! These festive cookies are perfect for holiday parties and cookie exchanges!My top tips are to refrigerate the dough before baking and use your fingers to flatten the baked marshmallows — this creates a uniform look and makes it easier to top with melted chocolate!
Ingredients
Dry Ingredients
- 1 2/3 cups (250g) gluten-free measure-for-measure flour
- 2/3 cup (55g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
Other
- 3/4 cup (170g) butter, at room temperature
- 1 1/2 cups (300g) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 36 large marshmallows
Ganache
- 8 ounces (226g) semi-sweet chocolate, finely chopped
- 1/4 cup heavy cream
Instructions
- In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking soda and salt.
- In the bowl of a stand mixer, or using a hand mixer, cream together the butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Add the eggs and vanilla extract and mix until well combined, scraping down the bottom and sides of the bowl halfway through.
- Add the dry ingredients and mix on low until just combined.
- Cover the dough and refrigerate for at least 1 hour, or up to 3 days.
- Preheat the oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats.
- Scoop the cookie dough into round balls, 1½ tablespoons per ball. Place on the prepared baking sheet, about 3 inches apart, and flatten slightly.
- Bake for 8 minutes, then remove from the oven and immediately top each cookie with a marshmallow.
- Return the pan to the oven and bake for an additional 2 minutes. Remove the cookies from the oven and use your fingers to flatten the marshmallows a little.
- Let cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely.
- For the ganache: Place the semi-sweet chocolate in a bowl. Microwave the heavy cream until simmering, about 1 minute. Pour the hot heavy cream over the chocolate and let sit for 30 seconds. Mix until smooth. If the chocolate still isn’t melted, microwave the ganache for 20-second increments at 50% power, stirring after each increment until completely melted and smooth.
- Spoon melted chocolate over each cooled marshmallow-topped cookie. Enjoy!
Notes
- For dairy-free cookies: Swap butter and chocolate for dairy-free alternatives.
- To store: Store leftover cookies in an airtight container at room temperature for up to five days.
- To make ahead: This dough can be made up to three days in advance. Once ready to bake, let dough sit at room temperature for about 10-20 minutes, then scoop into balls and continue following the recipe.
- To freeze: Once the chocolate is set, these cookies can be stored in a freezer-safe bag in the freezer for up to three months.
Nutrition
Calories: 302kcal | Carbohydrates: 45g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 39mg | Sodium: 206mg | Potassium: 131mg | Fiber: 3g | Sugar: 30g | Vitamin A: 269IU | Calcium: 25mg | Iron: 2mg