I let Ben name this recipe. It took him a while, but alas he came up with a name that perfectly suits these fudgy, gooey chocolaty cookies.
Chocolate Marshmallow Dream Cookies.
I never stopped to count how many of these cookies “disappeared” under Ben’s watchful eye. It was probably way more than I would like to imagine. I’m sure there was a few sneaking of bites to his two favorite little fans as well.
I’m quite proud of these cookies. Ben dubbed them his most favorite treat that I make, even better than my Rocky Road Fudge Brownies…and that’s saying a lot!
I just realized that I might be teasing you a bit. Here I am talking about how good these cookies are, but I haven’t really described them to you. I guess I figured the pictures do all the talking.
Well, in case you’re not listening to the photos very well, let me dissect these pieces of heaven for you…
- Fudgy Cookie – a soft, fudgy, chocolaty cookie baked light (in touch, not in calories…bahahaha!) and moist. The perfect canvas for a fancy cookie.
- Gooey Marshmallow – a jumbo marshmallow cut in half and baked on top of the cookie during the last few minutes in the oven. The warm oven turns the marshmallow nice and gooey, just how we all like ’em.
- Chocolate Drizzle – semi-sweet chocolate chips melted down and drizzled on top of the entire cookie. Or if you really want to go bold, dunk the entire top of the cookie in the chocolate. The dark chocolate balances out the sweetness from the rest of the cookie.
And there you have it. Three reasons you must make these cookies. There is no denying that those are some extremely strong points right there.
There is pretty much no argument or excuse that can live up to fudgy cookie, gooey marshmallow, and chocolate drizzle.
Haha! I accidentally wrote chocolate “dribble”. Good thing I caught that one. However, you may have a bit of chocolate dribble on your mouth after eating these. Just a fair warning.
What is your favorite thing to do with marshmallows?
- 1½ sticks butter, melted
- 4 ounces unsweetened chocolate, chopped
- ¼ cup coconut flour
- ¼ cup cornstarch
- ½ cup plus 3 tablespoons gluten free oat flour
- ½ cup sweet sorghum flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon xanthan gum
- ¾ teaspoon salt
- 2 eggs
- 1½ cups sugar
- 2 teaspoons vanilla extract
- ½ cup milk
- 18 jumbo marshmallows, cut in half
- 1 cup semi-sweet chocolate chips, melted
- Preheat oven to 350 degrees and line baking sheets with parchment paper. Set aside.
- Chop chocolate into pea sized pieces. In a microwave safe dish, melt butter in microwave first for 30 seconds and then in 15 second intervals until completely melted. Dump chopped chocolate into melted butter and stir for 30 seconds. Allow to sit.
- While chocolate continues to melt, sift together coconut flour, cornstarch, oat flour, sorghum flour, cocoa powder, baking soda, xanthan gum, and salt in a small mixing bowl.
- In a larger mixing bowl, cream together eggs and sugar until pale and fluffiy, about 1 minute. Add vanilla and continue to mix until combined. Stir melted chocolate until completely smooth (microwaving for an additional 15 seconds if needed) and pour into egg mixture. Mix until combined. Add dry flour mixture to wet mixture and mix together. Add milk and mix until combined, scraping down the sides.
- Beat mixture on medium speed for 3 minutes to incorporate flours.
- Drop 1" scoops 2" apart on cookie sheet and bake one cookie sheet at a time for 6 minutes. While cookies are baking, cut marshmallows in half. Remove cookies from oven and quickly place marshmallow in center of the cookie (sticky, cut side down) and press down into cookie halfway. Return to oven and bake for an additional 3 minutes. Slide parchment paper with cookies onto a cooking rack and allow to cool completely before drizzling.
- For drizzle, melt 1 cup of chocolate chips in a microwave safe bowl for 30 seconds in the microwave. Remove and stir for at least a minute to melt as much of the chocolate as possible. Return to microwave in 30 second intervals, stirring for a minute after each interval, until chocolate is completely melted.
- Pour chocolate into a Ziploc sandwich bag. Snip off a tiny piece of one of the bottom edges. Squeeze bag gently and drizzle tops of cookies with chocolate. Place in fridge for chocolate to harden, at least 5 minutes. Remove cookies from fridge and serve at room temperature.
