chocolate marshmallow cookies

Gluten-Free Chocolate Marshmallow Cookies

About This Recipe

Gluten-Free Chocolate Marshmallow Cookies are the perfect combination of rich chocolate cookie and soft, melty marshmallow. Crisp around the edges, chewy in the center, and finished with a gooey topping, these cookies are ideal for holidays, bake sales, or anytime you want a crowd-pleasing gluten-free treat that doesn’t taste gluten-free at all.

Prep & Baking Time

Prep time: 15 minutes
Chill time: 20 minutes
Bake time: 10–12 minutes
Total time: ~45 minutes

Ingredients (Makes 18–20 cookies)

115 g (½ cup) unsalted butter, softened
150 g (¾ cup) granulated sugar
100 g (½ cup) brown sugar
1 large egg, room temperature
1 tsp vanilla extract
180 g (1½ cups) gluten-free all-purpose flour
40 g (⅓ cup) unsweetened cocoa powder
½ tsp baking soda
¼ tsp salt
2 tbsp milk (or dairy-free milk)
12–15 large marshmallows, halved
Optional: ½ cup gluten-free chocolate chips

Instructions

Step 1: Preheat Oven

Preheat oven to 175°C / 350°F.
Line baking trays with parchment paper.

Step 2: Make the Cookie Dough

In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy (2–3 minutes).
Beat in the egg and vanilla extract.
In a separate bowl, whisk together gluten-free flour, cocoa powder, baking soda, and salt.
Gradually mix dry ingredients into the wet mixture.
Add milk and mix just until a soft dough forms.
Fold in chocolate chips if using.
Chill dough for 20 minutes to prevent spreading.

Step 3: Shape & Bake

Scoop tablespoon-sized portions of dough and roll into balls.
Place cookies 5 cm (2 inches) apart on prepared trays.
Bake at 175°C / 350°F for 8–9 minutes.

Step 4: Add Marshmallows

Remove cookies from oven.
Gently press a marshmallow half into the center of each cookie.
Return to oven and bake an additional 2–3 minutes, until marshmallows puff and soften.

Step 5: Cool

Let cookies cool on the tray for 5 minutes before transferring to a wire rack.
Marshmallow will set slightly but remain soft and gooey.

Tips for Best Results

Use a good gluten-free flour blend with xanthan gum included.
Don’t overbake—cookies should look slightly soft in the center.
Chill dough to help cookies hold their shape.
For extra chocolate flavor, drizzle melted chocolate over cooled cookies.

Variations

S’mores Cookies: Add crushed gluten-free graham crackers to the dough.
Peppermint Version: Add ½ tsp peppermint extract.
Dairy-Free: Use plant-based butter and dairy-free chocolate.
Extra Gooey: Add a second marshmallow piece on top.

Storage

Store in an airtight container at room temperature for 3–4 days.
Freeze baked cookies (without marshmallows) for up to 2 months. Add marshmallows and reheat briefly before serving.

Serving Suggestions

Serve slightly warm for maximum gooeyness
Pair with milk or hot chocolate
Perfect for holiday cookie platters or lunchbox treats

Why You’ll Love These Cookies

These Gluten-Free Chocolate Marshmallow Cookies deliver everything you want in a dessert—deep chocolate flavor, soft centers, and irresistible marshmallow topping—without sacrificing texture or taste. Even non-gluten-free eaters will ask for seconds.