Ultimate Fudgy Gluten-Free Marshmallow Stuffed Double Chocolate Cookies
Prepare to fall in love with these extraordinary gluten-free chocolate cookies, generously stuffed with delightful marshmallows! Imagine a cookie that’s incredibly fudgy, wonderfully soft, and delightfully chewy, with a warm, gooey marshmallow center that melts in your mouth with every bite. This isn’t just a cookie; it’s an experience, combining the rich intensity of double chocolate with the comforting sweetness of a perfectly toasted marshmallow. And the best part? They’re completely gluten-free, ensuring everyone can enjoy this heavenly treat without compromise.
Why You’ll Fall in Love with These Marshmallow Stuffed Double Chocolate Cookies
Have you ever found yourself craving the deep, rich intensity of fudgy double chocolate cookies, while simultaneously dreaming of the comforting warmth of hot chocolate topped with fluffy marshmallows? This unique recipe for marshmallow stuffed gluten-free double chocolate cookies brilliantly merges those two desires into one irresistible treat. Each cookie delivers a soft, chewy, and intensely rich chocolate experience, perfectly complemented by a luscious, soft marshmallow center that stretches with every bite.
It’s truly remarkable how incredible these cookies are! You might initially wonder if adding marshmallows to an already rich double chocolate cookie would make it overly sweet. However, thanks to the deep, nuanced flavors of both Dutch-processed and black cocoa powder, these cookies achieve a perfect balance. The dark chocolate notes prevent them from being cloyingly sweet, allowing the marshmallow to add a layer of delightful texture and a subtle, comforting sweetness without overpowering the sophisticated chocolate base. They are, quite honestly, one of the best things I’ve created this year and certainly a standout amongst any holiday cookie collection!
The Secret to Perfectly Stuffed Marshmallow Cookies
Stuffing a marshmallow inside a cookie might sound like a daunting task, but it’s surprisingly simple and adds an incredible “wow” factor to your homemade cookies. Here’s how you achieve that perfect melty center:
First, scoop out a portion of your chilled cookie dough. Gently flatten the dough in the palm of your hand, creating a disc. Take half of a regular-sized marshmallow (or a mini marshmallow if you prefer a smaller bite) and place it directly in the center of the flattened dough. Then, carefully wrap the cookie dough around the marshmallow, sealing it completely. It’s like creating a little doughy package for your sweet surprise!
While sealing, try to make sure a tiny bit of the marshmallow is still peeking out from the top or sides of the dough ball. This ensures that after baking, you’ll still see that distinctive marshmallow top, promising the delightful molten center within. This extra step is quick and easy, and it’s absolutely worth the effort for the magical experience of biting into these warm, gooey treats.
Mastering Your Gluten-Free Chocolate Cookie Bake: Troubleshooting Tips
Even seasoned bakers encounter challenges, and gluten-free baking can sometimes present its own unique quirks. Don’t worry, we’re here to guide you through common issues so you can achieve ultimate gluten-free chocolate cookie success every time!
Why Your Chocolate Cookies Might Be Flat (and How to Fix It!)
Flat cookies are a common baking disappointment, especially with gluten-free dough. The most frequent culprit is insufficient chilling time. You absolutely must let your cookie dough rest in the refrigerator for at least two hours, though an overnight chill (12-24 hours) is truly ideal. Chilling solidifies the fats in the dough, preventing them from spreading too rapidly in the oven. Without this crucial step, your cookies will spread out before they have a chance to set, resulting in thin, flat discs.
Other factors that can lead to flat cookies include:
- Softened Butter: If your butter is too soft or melted when you start, it won’t cream properly and will cause spreading.
- Over-mixing: Over-mixing can develop gluten (even in GF flours if they contain certain starches or gums) and incorporate too much air, leading to collapse. Mix just until combined.
- Warm Baking Sheets: Placing dough on warm baking sheets will cause the butter to melt immediately. Always use cool sheets.
- Incorrect Oven Temperature: An oven that’s not hot enough can also cause excessive spreading. Use an oven thermometer to ensure accuracy.
Taming “Wonky” Cookies: Achieving that Perfect Round Shape
Even if you meticulously roll your cookie dough into perfectly uniform balls, the marshmallow tucked inside can sometimes cause your cookies to bake up a little “wonky” or irregularly shaped. But there’s a super easy and satisfying fix for this! Immediately after the cookies come out of the oven, while they are still piping hot and soft, grab a round cookie cutter that is slightly larger than your baked cookie.
Place the cookie cutter around the warm, uneven cookie and gently swirl or shake it around the edges. The heat and softness of the cookie will allow it to be reshaped into a perfectly round circle within the cutter. This simple trick, often referred to as “cookie scooting,” is a game-changer for achieving bakery-perfect round cookies every time. This helpful post explains it even better with visuals.
Another reason for wonky shapes can be the marshmallows themselves. I highly recommend using vegan marshmallows for this recipe. Traditional marshmallows tend to puff up like balloons or melt away and caramelize onto the cookie sheet, creating a mess. Vegan marshmallows, however, are denser and hold their shape much better, resulting in a neater, more contained gooey center. If your cookies still look a bit uneven, simply use the back of a spoon or a spatula to gently press down on them right after they come out of the oven to flatten and shape them while they’re soft.
Storing Your Delicious Marshmallow Stuffed Cookies for Maximum Freshness
It’s a valid question: how long will these incredible marshmallow stuffed double chocolate cookies last? Assuming you don’t devour them all in one glorious sitting, here’s what you need to know about keeping them fresh!
As with many gluten-free baked goods, these cookies are undeniably at their absolute best on Day 1. The fudginess is unparalleled, and the marshmallow center is perfectly gooey. However, they remain wonderfully tasty for several days when stored properly. Simply place them in an airtight cookie jar or container at room temperature. You’ll find that by the third day, while the cookie itself may lose a bit of its initial fudginess and become slightly drier, the marshmallow center remarkably stays soft and delightful, making them still a thoroughly delicious treat!
For longer storage, these cookies also freeze beautifully. Once completely cooled, you can place baked cookies in a single layer on a baking sheet to flash freeze them. Once firm, transfer them to a freezer-safe bag or container for up to 2-3 months. Thaw them at room temperature or warm them gently in the microwave for a few seconds to revive that melty marshmallow center.
You can also freeze the unbaked, marshmallow-stuffed cookie dough balls! Just follow the instructions in the recipe notes for the best results. This is a fantastic way to have fresh-baked cookies on demand whenever a craving strikes!
More Irresistible Gluten-Free Cookie Recipes to Try!
If you’re anything like us, you can never have too many delicious cookie recipes in your repertoire! Whether you’re planning a holiday cookie platter or simply looking for your next favorite gluten-free treat, here are some other fantastic recipes from our collection:
- These gluten-free thumbprint cookies and vegan lemon curd cookies are both bursting with fruity flavor and buttery goodness!
- If you adore spiced cookies, you absolutely must try my chewy ginger cookies, perfect for cozy evenings.
- For the chocolate chip cookie purists, you need to experience the perfection of my best gluten-free chocolate chip cookies or my rich brown butter chocolate chip cookies.
- If nuts aren’t an issue for you, definitely give my almond flour chocolate chip cookies a try. They’re just as soft, chewy, and buttery as our other chocolate chip cookie varieties!
- Anyone who loves cookies with maximum mix-ins should certainly try my loaded kitchen sink cookies, generously stuffed with chocolate, pretzels, and toffee bits!
- Peanut butter aficionados, you have to try my incredibly soft and chewy dairy-free peanut butter cookies!
- And if you’re specifically looking for cookies to enhance your festive holiday cookie platter, these adorable reindeer cookies, charming Christmas tree cookies, and classic gluten-free Christmas cookies are exactly what you need!
Marshmallow Stuffed Gluten-Free Chocolate Cookies
Print
Pin
Rate
Ingredients
- 2 cups (296g) gluten-free all purpose flour (ensure it’s a measure-for-measure blend that 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 for easier handling)
Instructions
-
In a medium bowl, carefully sift together the gluten-free all-purpose flour, Dutch-processed cocoa powder, black cocoa powder, fine salt, baking soda, and baking powder. Sifting ensures no lumps and an even distribution of ingredients, which is key for a tender crumb. Set this dry mixture aside.
-
In a large mixing bowl, using an electric mixer, cream together the softened vegan butter, melted refined coconut oil, brown sugar, and granulated sugar until the mixture is light and fluffy (about 2-3 minutes). This aeration is essential for cookie texture. Next, beat in the large egg until it is fully incorporated and the mixture is smooth. Finally, add the honey and vanilla extract, stirring until just combined.
-
Gradually add the sifted flour mixture to the wet ingredients. Mix on low speed with a wooden spoon or spatula until the dry ingredients are just incorporated and a dough forms. Be careful not to overmix, as this can lead to tougher cookies. Fold in the dairy-free chocolate chips until they are evenly distributed throughout the dough.
-
Cover the bowl with plastic wrap and chill the cookie dough in the refrigerator for a minimum of 2 hours. For the best flavor development and to prevent spreading, an overnight chill (up to 24 hours) is highly recommended. This step is crucial for achieving perfectly thick and chewy cookies.
-
Once your dough is thoroughly chilled, preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper to prevent sticking and ensure even baking.
-
Take a cookie scoop (approximately a heaped tablespoon) and portion out cookie dough into your hand. Gently flatten the dough into a disc in your palm. Place half of a regular-sized vegan marshmallow (or a mini marshmallow) in the center of the dough. Carefully wrap the cookie dough around the marshmallow, completely enclosing it. It’s okay if a little bit of marshmallow peeks out—it adds to the charm! Place the stuffed dough ball onto the prepared parchment paper, spacing them about 2 inches apart. Repeat with the remaining dough. Refer to the notes if you don’t plan on baking all the cookies at once.
-
Bake the cookies for 7-9 minutes, or until the edges are set and the centers still look slightly soft. Overbaking will result in a drier cookie. Immediately after removing them from the oven, gently flatten each cookie a little by pressing down with your hand or the bottom of a ramekin. To achieve perfectly round cookies, take a large round cookie cutter (larger than the cookie itself), place it around each warm cookie, and gently shake it in a circular motion until the soft cookie reshapes into a perfect circle (check the blog post above for a link to a detailed explanation with visuals on this technique). Allow the cookies to cool completely on the baking pan before transferring, as they will be very delicate while warm.
Notes
Freezing Unbaked Cookie Dough: If you don’t plan on baking all the cookies at once, you can easily freeze the dough for future cravings. Scoop the marshmallow-stuffed dough balls onto a parchment-lined baking sheet and place them in the freezer until solid (this usually takes about an hour or two). Once frozen and firm to the touch, transfer the dough balls to a freezer-safe bag or airtight container. They will keep well in the freezer for up to 3 months. When you’re ready to bake, simply let them thaw on the counter for about 15 to 20 minutes (or in the refrigerator overnight) before baking according to the instructions. This allows the dough to slightly soften for optimal spreading.
SAVE TO PINTEREST FOR LATER!