* 3/4 cup (170g) butter * 1 tsp vanilla extract * 1/2 cup (150g) brown sugar * 3/4 cup (100g) white sugar * 2 eggs * 2 1/2 (300g) cups preferred baking flour * *If using gluten-free flour, 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 bar, cut up * 2 cups (100g) mini marshmallows
**Directions**
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. Beat in 2 eggs 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 1 milk chocolate bar 7. Sir in cut-up chocolate and add 2 cups (100g) mini marshmallows 8. Line a cupcake tray with cupcake moulds – OR – coat with cooking spray 1. *Cupcake moulds give these cookies the ‘thick’ effect* 9. Scoop out even 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 cookies to cool for a minimum of 15 minutes 12. Enjoy!
gaby_velaz
oh my god these look heavenly!!!
siggles69
Whoaaaaa
Violingirl_nyc
OP how did you know I had a bag of mini marshmallows just SITTING in my cabinet waiting for this recipe!
4 Comments
[Recipe Link](https://www.sarahfreia.com/blog/gluten-free-thick-and-chunky-chocolate-marshmallow-cookie-recipe) (+ extra photos)
**Ingredients**
* 3/4 cup (170g) butter
* 1 tsp vanilla extract
* 1/2 cup (150g) brown sugar
* 3/4 cup (100g) white sugar
* 2 eggs
* 2 1/2 (300g) cups preferred baking flour
* *If using gluten-free flour, 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 bar, cut up
* 2 cups (100g) mini marshmallows
**Directions**
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. Beat in 2 eggs
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 1 milk chocolate bar
7. Sir in cut-up chocolate and add 2 cups (100g) mini marshmallows
8. Line a cupcake tray with cupcake moulds – OR – coat with cooking spray
1. *Cupcake moulds give these cookies the ‘thick’ effect*
9. Scoop out even 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 cookies to cool for a minimum of 15 minutes
12. Enjoy!
oh my god these look heavenly!!!
Whoaaaaa
OP how did you know I had a bag of mini marshmallows just SITTING in my cabinet waiting for this recipe!