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Gluten-Free Chocolate Marshmallow Cookies
A box of gluten-free chocolate chip cookie mix gets two-thirds cup of chopped pecans folded in before the dough is shaped into 30 rounds and baked. While still warm from the oven, half a large marshmallow goes cut-side-down onto each cookie and the pan goes back in briefly until the marshmallows puff and soften. The chocolate frosting — semisweet chips melted with whipping cream, butter, vanilla, and powdered sugar — gets spooned over the top once the cookies cool. The layering makes them thick and holds up well at room temperature for a day.
Equipment
- Oven
- Baking sheet
- Microwave
Ingredients
- ½ cup butter, softened
- 1 egg
- 1 box Betty Crocker Gluten Free chocolate chip cookie mix
- ⅔ cup chopped pecans
- 15 large marshmallows, each cut in half
- 1 cup semisweet chocolate chips ⅓ cup whipping cream 1 teaspoon butter
- 1 teaspoon gluten-free vanilla ½ cup powdered sugar
Instructions
- 1Preheat the oven to 350°F. Combine 1/2 cup of softened butter and the egg in a medium bowl, mixing until smooth. Add the chocolate chip cookie mix and stir until a soft dough forms, then fold in the chopped pecans.
- 2Scoop the dough by rounded tablespoonfuls and place them onto ungreased baking sheets, leaving about 3 inches of space between each cookie. They'll spread as they bake, so don't crowd the pan.
- 3Bake for 8 minutes. Remove the baking sheets from the oven and immediately press a marshmallow half, cut side down, onto the center of each hot cookie.
- 4Return the cookies to the oven and bake for another 1 to 2 minutes, just until the marshmallows start to soften. Let them cool on the baking sheets for 2 minutes before transferring them to wire racks to cool completely, about 15 minutes.
- 5Place the semisweet chocolate chips in a microwave-safe bowl. Heat on high for about 1 minute, stirring the melted chocolate until it's completely smooth.
- 6Whisk the whipping cream, 1 teaspoon of butter, and the vanilla extract into the melted chocolate. Gradually stir in the powdered sugar until the frosting is thick and smooth.
- 7Spoon and spread the chocolate frosting over each cooled cookie, making sure to completely cover the marshmallow. Let the cookies sit at room temperature until the frosting sets.
Notes
- Storage: Keep these cookies in an airtight container at room temperature for up to 3 days. Stacking them isn't recommended once frosted.
- Prep: Use kitchen shears lightly coated with nonstick cooking spray to easily cut the marshmallows in half without sticking.
- Cooling: Don't rush the cooling process before frosting. If the cookies are too warm, the chocolate frosting will melt and slide right off.