Thick and Chunky Chocolate Marshmallow Cookie Recipe (Gluten Free)

These cookies are Thicc. These cookies are Chönky. They’re also just really, really good, so you should definitely make them. 🍪

I’m feeling charitable, so I won’t write my life story here. Let’s just get to the recipe!

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The Recipe

Time allotment

Prep Time: 15 minutes

Baking time: 15-16 minutes

Total Time: 30-31 minutes

Yield: 16-18 thicc n chœnnky coomkies

Cooking Utensils

• 2 Large Bowls

• Upright mixer - OR - handheld mixer

• Measuring cups + spoons

• Cupcake Tray

• Cooking spray/ parchment paper

Ingredients

Wet Ingredients

• 3/4 cup (170g) butter

• 1 tsp vanilla extract

• 1/2 cup (150g) brown sugar

• 3/4 cup (100g) white sugar

• 2 eggs

Dry Ingredients

• 2 1/2 (300g) cups baking flour

  • If using gluten-free flour without xanthan gum, add 1 tsp xanthan gum

• 1 1/2 (180g) cups almond flour

  • Can substitute for baking flour

• 1 tsp baking soda

• 1 tsp baking powder

• 1 milk chocolate bars, cut up

• 2 cups (100g) mini marshmallows

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Instructions

1. Preheat oven at 350°F (180°C)

2. In a large bowl, cream together 3/4 cup (170g) butter, 1/2 cups (100g) brown sugar, 3/4 cup (150g) white sugar, and 1 tsp vanilla (wet ingredients)

3. Add 2 eggs, then mix ingredients together on high until well combined

4. In a separate bowl, mix together 2 1/2 cups (300g) baking flour, 1 1/2 cup (180g) almond flour, 1 tsp baking soda, and 1 tsp baking powder (dry ingredients)

5. Slowly pour and stir 1/4 portions of the dry ingredients into the wet ingredients, until fully combined

6. Break apart and cut up 2 milk chocolate bars

7. Sir in cut-up chocolate and 2 cups (100g) mini marshmallows

8. Line a cupcake tray with cupcake moulds - OR - coat with cooking spray

   1. I debated naming these cupcakes, but they most definitely taste like cookies

9. Take peach sized portions of dough, and place into cupcake tray

10. Bake in the oven at 350°F (180°C) for 16-18 minutes

11. Allow the loaded cookies to cool for a minimum of 15 minutes

12. Enjoy!

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Thank you for reading this, lovely! Happy baking!

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