Gluten-Free Chocolate Marshmallow Cookies

Ingredients

• 250 g (1 2/3 cups)gluten-free measure-for-measure flour
• 55 g (2/3 cup)unsweetened cocoa powder
• 1 teaspoonbicarbonate of soda
• 1/2 teaspoonkosher salt
• 170 g (3/4 cup), at room temperaturebutter
• 300 g (1 1/2 cups)granulated sugar
• 2 largeeggs
• 2 teaspoonsvanilla extract
• 36 largemarshmallows
• 226 g (8 ounces), finely choppedsemi-sweet chocolate
• 60 ml (1/4 cup)double cream

Instructions

1. 1

   Mix dry ingredients

   Whisk the gluten-free flour, cocoa powder, bicarbonate of soda and salt together in a medium bowl.

2. 2

   Cream butter and sugar

   Using a stand mixer or hand mixer, beat the butter and granulated sugar for about 2–3 minutes, until light and fluffy.

3. 3

   Add eggs and vanilla

   Mix in the eggs and vanilla until combined, scraping the bottom and sides of the bowl halfway through.

4. 4

   Combine the dough

   Add the dry ingredients and mix on low speed just until combined.

5. 5

   Chill the dough

   Cover the dough and refrigerate it for at least 1 hour, or for up to 3 days.

6. 6

   Heat the oven

   Preheat the oven to 175°C (350°F). Line large baking sheets with baking parchment or silicone baking mats.

7. 7

   Shape the cookies

   Scoop the dough into round balls, using 1 1/2 tablespoons (about 22 ml) per ball. Arrange them about 7.5 cm (3 inches) apart on the prepared baking sheet and flatten slightly.

8. 8

   Bake the bases

   Bake for 8 minutes, then take the sheet from the oven and immediately place 2 marshmallows on each cookie.

9. 9

   Bake with marshmallows

   Return the sheet to the oven for another 2 minutes. Remove the cookies and use your fingers to flatten the marshmallows slightly.

10. 10

    Cool the cookies

    Leave the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

11. 11

    Make the ganache

    Put the chopped chocolate in a bowl. Microwave the cream for about 1 minute, until simmering, then pour it over the chocolate and leave for 30 seconds. Stir until smooth. If pieces of chocolate remain, microwave the ganache in 20-second bursts at 50% power, stirring after each, until fully melted and smooth.

12. 12

    Top with ganache

    Spoon the melted chocolate over each cooled marshmallow-topped cookie.

What are chocolate marshmallow cookies?

These are American-style chocolate cookies finished with marshmallows and a chocolate topping. The combination makes them a festive choice for holiday parties and cookie exchanges.

This version uses gluten-free measure-for-measure flour in the cocoa-rich dough. Chilling it before baking helps the cookies hold their shape, while flattened marshmallows give the ganache a more even surface.

Nutrition and macros by portion

The nutrition label shows one serving as written: 302 calories, 3g protein, 45g carbs, 14g fat.

The sugar and flour provide most of the carbohydrates, while butter and chocolate contribute much of the fat. Eggs and chocolate add some protein, though this is primarily a sweet treat; serve it alongside fruit to balance the plate.

Choosing the ingredients

Flour blend: Use a gluten-free measure-for-measure flour intended to replace plain flour. Different blends can vary, so check that yours is suitable for baking.

Chocolate: Finely chopped semi-sweet chocolate melts more evenly under the hot cream. The cream and chocolate form the smooth ganache topping.

Why the dough needs chilling

Chilling: Refrigerate the covered dough for at least 1 hour, or up to 3 days. It will be firmer and easier to scoop after chilling.

Spacing: Leave about 7.5 cm between dough balls on the baking sheet. The recipe calls for flattening them slightly before they go into the oven.

Getting the marshmallow layer right

Timing: Add two marshmallows to each cookie straight after the first 8 minutes of baking. Return the tray to the oven for 2 minutes.

Shaping: Flatten the warm marshmallows slightly with your fingers after baking. This helps create a more level top for the ganache.

Making smooth ganache

Pouring: Heat the cream until simmering, pour it over the chopped chocolate and wait 30 seconds before stirring. Stir until the mixture is smooth.

Finishing: If some chocolate has not melted, warm the ganache in 20-second bursts at 50% power, stirring after each burst. Let the cookies cool completely before spooning it on.

When the cookies are ready

Baking: The method uses two stages: 8 minutes for the cookie bases, then another 2 minutes with the marshmallows. Keep to those timings and use the stated temperature of 175°C.

Cooling: Leave the cookies on the baking sheet for 5 minutes before moving them to a wire rack. They need to cool completely before they are topped.

Serving ideas

Serve the cookies once the ganache has been spooned over the marshmallows. They suit a festive dessert spread or a tray of assorted cookies.

For a more balanced plate, pair a cookie with fresh fruit, such as sliced strawberries or orange segments.

Recipe notes & tips

• Bring the butter to room temperature so it creams more readily with the sugar.
• Chill the covered dough for at least 1 hour before scooping.
• Leave about 7.5 cm between the dough balls so they have room on the baking sheet.
• Add the marshmallows as soon as the cookies come out after the first bake.
• Flatten the warm marshmallows slightly to make a level base for the topping.
• Wait until the cookies are completely cool before adding the ganache.

Variations

• Dark chocolate: Use dark chocolate in place of the semi-sweet chocolate for a less sweet topping.
• White chocolate: Swap the semi-sweet chocolate for white chocolate to change the ganache flavour.
• Smaller cookies: Scoop smaller dough balls and keep an eye on them as they bake.
• Flavour the ganache: Stir a small amount of vanilla extract into the smooth ganache.
• Festive finish: Add a few colourful sprinkles over the ganache while it is still soft.

Common mistakes to avoid

• Skipping the chill: The method requires at least 1 hour in the fridge; chill the dough before shaping.
• Crowding the tray: Cookies need about 7.5 cm of space between them; bake in batches if needed.
• Late marshmallows: Add them straight after the first 8 minutes of baking so they get the additional 2 minutes in the oven.
• Overheating the chocolate: Use 20-second bursts at 50% power and stir between them if the ganache needs more heating.
• Topping warm cookies: Ganache can be difficult to spoon neatly onto warm cookies; let them cool completely first.

How to store

Once the ganache has set, store the cookies in an airtight container at room temperature for up to 3 days. For a softer topping, let chilled cookies come to room temperature before serving.

Frequently asked questions