GREAT cookie recipe! These are soft cookies that turned out great with King Aurthur’s All Purpose Gluten Free Flour. I think the key to show more marshmallows is to not mix the dough too much. Next time I’ll mix even less!
MARSHMALLOW CHOCOLATE CHIP COOKES
2 cups (280 g)All purpose Gluten Free Flour (I used King Arthur brand this time and they turned out great)
1 teaspoon xanthan gum
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup (100 g) granulated sugar
3/4 cup (164 g) packed light brown sugar
10 tablespoons (140 g) unsalted butter, at room temperature
2 eggs (120 g, weighed out of shell) at room temperature, beaten
1 tablespoon pure vanilla extract
1 1/2 cups (75 g) miniature marshmallows (Kraft Jet-Puffed and Campfire brands are gluten free in the U.S.)
4 ounces semi-sweet chocolate chips
Preheat your oven to 350°F. Line large rimmed baking sheets with unbleached parchment paper and set them aside.
In a large bowl of a stand mixer, place the flour, xanthan gum, baking soda, salt and granulated sugar, and whisk to combine well. Add the brown sugar, and whisk again to combine, working out any lumps. Add the butter, eggs and vanilla, mixing to combine after each addition. The cookie dough should be thick. In a separate medium-size bowl, combine the miniature marshmallows, chocolate chips and toss to combine. Add the mix-ins to the cookie dough, and mix until evenly distributed throughout.
Divide the dough into about 20 portions, each about 1 1/2 tablespoons. Roll each piece of dough into a ball between your palms, and press into a disk about 1/2-inch thick. Try not to allow too many miniature marshmallows to end up on the edges of the disk, as the marshmallows will melt and spread in the oven. Place the disks about 2 inches apart on the prepared baking sheets, and place in the freezer for about 5 minutes or until firm.
- Place the baking sheets, one at a time, in the center of the preheated oven and bake until the cookies are lightly golden brown all over and set in the center (10 to 12 minutes).