These gluten-free chocolate cookies are stuffed with marshmallows! Fudgy, soft, and chewy chocolate cookies with melty marshmallows inside!
Marshmallow Stuffed Gluten-free Double Chocolate Cookies
Do you ever just want fudgy double chocolate cookies, but also hot chocolate with marshmallows? This recipe for marshmallow stuffed gluten-free double chocolate cookies is just that. Soft, chewy, rich chocolate cookie with a soft marshmallow center.
It's incredible how amazing these double chocolate chip cookies are! You would think that adding marshmallows to something as rich as double chocolate cookies. But the cookies aren't too sweet because of the deep flavors of cocoa powder.
Honestly, one of the best things I made this year, and definitely one of the best holiday cookies!
How do you stuff a marshmallow inside a cookie?
You flatten the cookie dough in your palm, add half a regular size marshmallow, and wrap it up with the cookie dough. That's it! It's an extra step, but it's not hard.
Make sure your marshmallow is peeking out so you can still see it after it bakes!
Gluten-free Chocolate Cookie Troubleshooting
Let's be honest, things can often go wrong in the kitchen. Here are some helpful troubleshooting tips to guide you toward chocolate cookie success!
Why did my chocolate cookies come out flat?
Your chocolate cookies probably came out flat because you didn't let them rest in the fridge. You need to let the cookie dough rest for 2 hours in the refrigerator. AT LEAST an hour, but ideally, two.
Why are my cookie wonky?
Even if you roll your cookie dough into perfectly cylindrical balls, your cookies are likely going to be a little wonky because of the marshmallow inside. But there's an easy fix! Immediately after the cookies come out of the oven (they need to be hot and soft), take a round cookie cutter big enough to enclose the wonky cookie, and shake it around until the soft cookie turns into a circle.
This post explains it better, with visuals.
Another reason why it looks wonky is because of the marshmallows. I like using vegan marshmallows because it doesn't blow up like a balloon or melt away and caramelize on the cookie sheet, but it does keep it's shape. In this case, just press down on the cookie when it comes out of the oven to flatten it.
How long will these marshmallow stuffed double chocolate cookies last?
You mean if you don't eat them all in one sitting?
As with any gluten-free baked good, it's the best on Day 1. That said, these were plenty tasty on the third day after I kept it in a cookie jar at room temperature. The cookie does dry out so you're not getting a fudgy cookie, but the marshmallow stays soft and it's plenty delicious!
More holiday cookies!
- Chewy ginger cookies (GF/DF)
- Cranberry thumbprint cookies (GF/V)
- Chocolate chip cookies (GF/DF)
- Chocolate chip cookies with hazelnuts
- Rudolph cookies
- Christmas tree cookies
Marshmallow Stuffed Gluten-Free Chocolate Cookies
- 2 cups (296g) gluten-free all purpose flour (make sure i's measure for measure and includes xanthan gum)
- ¼ cup (20g) Dutch processed cocoa powder
- ¼ cup (20g) black cocoa powder
- ¾ teaspoon (4.5g) fine salt
- ½ teaspoon (3g) baking soda
- ½ teaspoon (2g) baking powder
- ⅔ cup (151g) vegan butter, softened at room temperature
- ⅓ cup (73g) refined coconut oil, melted
- 1 cup (200g) brown sugar
- ½ cup (100g) granulated sugar
- 1 large egg
- 1 teaspoon (5g) honey
- 1½ teaspoon (7.5g) vanilla extract
- 1½ cup (255g) dairy-free chocolate chips
- 20 vegan marshmallows, halved* (use wet scissors or a wet knife to cut)
- In a bowl, sift together flour, Dutch-processed cocoa powder, black cocoa powder, salt, baking soda, and baking powder. Set aside.
- In a large bowl, beat butter, oil, brown sugar, and granulated sugar. Add egg and stir until combined. Add honey and vanilla and continue to stir.
- Add the flour mixture to the butter and mix together with a wooden spoon. Add chocolate chips and mix until it all comes together.
- Cover and chill for 2 hours in the fridge.
- Preheat the oven to 375°F/190°C and line a baking sheet with parchment paper.
- Take a cookie scoop (about heaped tablespoon) and scoop out cookie dough onto your hand. Flatten the dough in your palm, add half of a regular sized marshmallow, and enclose it with the flattened cookie dough. There's no need to cover the marshmallow completely. Place it onto the parchment paper. Repeat with the rest of the dough. *Notes if you don't plan on baking all the cookies.*
- Bake for 7-9 minutes. Immediately after they come out of the oven, take your hand or the bottom of a ramekin and flatten each cookie a little. Take a large round cookie cutter, enclose the flattened cookie and shake it around until it forms a perfect circle (read blog post for a link to a detailed post on how to do this). Let cookies cool completely on the pan.
SAVE TO PINTEREST FOR LATER!