These chocolate marshmallow cookies taste like a mug of hot chocolate with marshmallows! They have a gooey texture, strong chocolate flavor, and melted marshmallows throughout. These cookies are so easy and fun!
First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
In a stand mixer, beat butter, brown sugar and granulated sugar for 1 minute or until no clumps of butter remain.
Add in vanilla extract and egg. Mix to combine.
Add in gluten free flour, cocoa powder and baking soda. Stir until a thick and sticky dough forms.
Fold in chocolate chunks and mini marshmallows.
Spray a cookie scoop or ice cream scoop with nonstick spray. Then scoop balls of dough onto lined baking pan. Keep at least 2 inches between each ball of dough since these cookies spread a lot.
Bake for 9 to 10 minutes or until cookies are set in the middle.
Finally, remove from oven. Allow cookies to cool on pan for 10 minutes before transferring to a cooling rack.
Notes
Use room temperature butter Place butter on countertop 1 to 2 hours before baking cookies to allow it to soften. If pressed for time, place butter in the microwave for 7 to 8 seconds to soften it.
Both gluten free 1 to 1 flour and all purpose flour can be used.
The cookie dough is sticky and thick. This is normal!
Spray cookie scoop or ice cream scoop with nonstick spray to prevent sticking.
After forming the balls of dough, try to place any visible marshmallows face up. Marshmallows on the undersides of cookies might stick to the pan.
Bake until cookies are set in the middle but not burnt.
Store cookies covered at room temperature for up to 4 days.