These chocolate chip marshmallow cookies are chewy, gooey and chocolaty! The marshmallow and chocolate chip combination is irresistible. These marshmallow chocolate chip cookies are unique, unforgettable, and always a big hit!
In a stand mixer, beat butter, brown sugar and granulated sugar for 1 minute or until no clumps of butter remain.
Then, add in egg and vanilla extract. Stir to combine.
Add gluten free flour and baking soda to mixing bowl. Stir to combine. Dough will be thick.
Fold in chocolate chunks and mini marshmallows.
Place bowl in fridge for 1 hour.
Then, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
Use cookie scoop to drop balls of dough onto lined pan. After forming the balls of dough, place any visible marshmallows face up. Marshmallows on the undersides of cookies might stick to the pan. Space cookies out at least 2 inches to allow for spreading.
Bake for 9 to 11 minutes or until cookies are just set in the middle and slightly golden along the edges.
Finally, remove from oven. Allow cookies to cool on pan for 10 minutes before carefully transferring to a cooling rack to finish cooling.
Use room temperature butter for best results. If you forget to set your butter out for an hour or two before baking, place it in a microwave safe bowl. Microwave for 7 to 8 seconds to slightly soften it.
Both gluten free 1 to 1 flour and all purpose flour work well.
Cookie dough will be slightly thicker than normal.
After forming the balls of dough, place any visible marshmallows face up. Marshmallows on the undersides of cookies might stick to the pan or burn.
Bake only until middles of cookies are set. They are meant to be gooey!
These cookies will firm up a little as they cool on the pan.
Store covered at room temperature for up to 4 days. Store in fridge for up to 7 days.