These gluten-free chocolate cookies are filled with marshmallows—fudgy, soft, and chewy cookies with a melty marshmallow center.
Marshmallow Stuffed Gluten-free Double Chocolate Cookies
If you’re craving fudgy double chocolate cookies and hot chocolate with marshmallows at the same time, these marshmallow-stuffed gluten-free double chocolate cookies deliver both. Each cookie is rich with cocoa, soft in the middle, and finished with a gooey marshmallow center.
Despite the added marshmallow, these cookies aren’t overly sweet—the deep cocoa flavors keep them balanced. They’re one of the best holiday cookies I’ve made: rich, soft, and irresistible.
How do you stuff a marshmallow inside a cookie?
Flatten a scoop of cookie dough in your palm, place half of a regular marshmallow in the center, and wrap the dough around it. You don’t need to fully cover the marshmallow—leave a little peeking so it puffs and melts attractively during baking. It’s an extra step but quick and easy.
Gluten-free Chocolate Cookie Troubleshooting
Kitchen mishaps happen. Here are a few simple tips to help your marshmallow-stuffed chocolate cookies turn out perfectly.
Why did my chocolate cookies come out flat?
If your cookies spread and come out flat, it’s usually because the dough wasn’t chilled long enough. Let the dough rest in the refrigerator for at least an hour; two hours is ideal. Chilling firms the fat and helps the cookies hold their shape while baking.
Why are my cookies wonky?
Even well-rolled dough balls can bake into slightly irregular shapes because of the marshmallow center. To neaten them, right after removing the cookies from the oven—while they’re still hot and soft—use the palm of your hand or the bottom of a ramekin to gently press each cookie into a flatter shape. For a perfectly round finish, press a large round cookie cutter around the cookie and rotate it gently until the edges form a clean circle.
Using denser vegan marshmallows helps keep their shape rather than exploding or spreading on the tray. If a cookie looks uneven due to the marshmallow, pressing it down when it comes out of the oven usually corrects the shape.
How long will these marshmallow-stuffed double chocolate cookies last?
These cookies are best on day one for maximum fudginess. Stored in a cookie jar at room temperature, they remain enjoyable for a few days—the cookie texture firms up a bit, but the marshmallow stays soft and tasty. For longer storage, freeze dough balls (see notes) and bake when needed to preserve freshness.
More holiday cookies
- Gluten-free thumbprint cookies and lemon curd thumbprint cookies are bright and buttery options for a holiday tray.
- If you love spiced cookies, chewy ginger cookies bring warm aromatics to the season.
- Chocolate chip purists will enjoy classic gluten-free chocolate chip cookies or brown butter chocolate chip cookies.
- If nuts are okay for you, almond flour chocolate chip cookies offer a soft, chewy texture with rich flavor.
- For maximum mix-ins, try kitchen sink cookies loaded with chocolate, pretzels, and toffee bits.
- Peanut butter lovers will enjoy soft, chewy dairy-free peanut butter cookies.
- For festive shapes, consider reindeer Biscoff linzer cookies, matcha Christmas tree cookies, or gluten-free Christmas cookies to round out your platter.
Marshmallow Stuffed Gluten-Free Chocolate Cookies
Ingredients
- 2 cups (296g) gluten-free all-purpose flour (measure-for-measure, 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
- 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)
Instructions
- Sift together flour, Dutch-processed cocoa powder, black cocoa powder, salt, baking soda, and baking powder. Set aside.
- In a large bowl, beat vegan butter, melted coconut oil, brown sugar, and granulated sugar until combined. Add the egg and stir until incorporated, then add honey and vanilla and mix.
- Add the dry flour mixture to the wet ingredients and stir with a wooden spoon until combined. Fold in the dairy-free chocolate chips.
- Cover the dough and chill in the refrigerator for 2 hours.
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Using a cookie scoop (about a heaped tablespoon), portion dough into your hand, flatten, place half a marshmallow in the center, and wrap the dough around it. Place each filled dough ball on the prepared sheet. Repeat for all dough. If you aren’t baking them all, see notes for freezing instructions.
- Bake for 7–9 minutes. Immediately after removing from the oven, gently flatten each cookie with your hand or the bottom of a ramekin. Use a round cookie cutter to neaten the edges if desired. Allow cookies to cool completely on the pan.
Notes
Use vegan marshmallows for best results; they’re denser and less likely to melt and caramelize on the baking sheet.
If you’re not baking all the cookies at once: Scoop the dough onto parchment and freeze until firm. Transfer frozen dough balls to a freezer bag. When ready to bake, thaw on the counter for 15–20 minutes or thaw overnight in the fridge. Flatten each dough ball, enclose half a marshmallow, and bake as directed.
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