Gluten Free Fudge Marshmallow Cookies

Friends! I posted this recipe on my Instagram a few weeks ago, but a lot of you were asking for it. I've posted it here on the blog and you can even print the recipe portion! This recipe is so quick and simple to bake. These delicious cookies have a crisp coating and a chocolate fudge center. I love adding a marshmallow to the top to make it extra yummy, but they do taste great with out it. I did use gluten free flour but you can also use regular flour too. Another tip, try adding 1/2 teaspoon of peppermint extract to the batter for a festive flavor. This recipe is such a great go-to recipe ... hope you enjoy! 

Photos - Lily Ro Photography 

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FUDGE MARSHMALLOW COOKIES - GLUTEN FREE

  • Prep time: 10 minutes

  • Cook time: 10 minutes

  • Servings: 2 dozen cookies

INGREDIENTS

  • 1 cup chocolate chips

  • 2 tablespoons unsalted butter

  • 1 cup gluten free flour

  • 1/2 teaspoon baking powder

  • pinch of salt

  • 2 eggs

  • 1/2 cup brown sugar

  • 1 teaspoon vanilla

  • 20 large marshmallows cut in half

You can make these cookies with regular flour.

STEPS

1

Pre-heat oven to 350 degrees. 

2

Melt butter and chocolate in 30 seconds increments in the microwave. Be sure to use a heat safe bowl and stir with a spatula every 30 seconds until melted smooth. 

3

In a mixing bowl sift together the flour, salt and baking powder. Set aside. 

4

In another mix bowl beat together the eggs, brown sugar and vanilla until fluffy. You can use an electric mixer or a regular whisk. 

5

Slowly add the melted chocolate and butter mixture into the egg and sugar mixture. Mix together until well combined. 

6

Lastly, add the flour mixture and stir until a cookie dough forms. The dough may be a little loose. Let the dough firm up in the refrigerator for about 10 minutes. Be sure to keep the dough chilled in between baking the cookies.  

7

On a baking sheet lined with a silicon matt or parchment paper scoop a tablespoon of dough for each cookie. 

8

Bake cookies for about 8 minutes. 

9

Pull the cookies out and place a half marshmallow on top each one. Place back into the oven and finish baking the cookies for about 5 minutes more or until the marshmallows are golden brown. 

10

Let the cookies cool a bit on a baking rack, but enjoy warm. Store in an air tight container for up to 5 days. 

• Recipes •Jacqui SaldanaBaby Boy Bakery, Mila, sponsored, HolidayComment