Description
These Gluten Free Hot Cocoa Cookies taste like a mug of warm, chocolatey cocoa but in soft, chewy cookie form. Rich, gooey and topped with melty mini marshmallows, they are the perfect treat for cozy winter baking.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2/3 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 1/4 cup gluten free 1:1 flour blend
- 1/2 cup Dutch process cocoa powder
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1 1/2 cup milk chocolate chips
- 1 cup mini marshmallows (or chopped up marshmallow bits)
Instructions
- In a large mixing bowl, beat together the butter and sugar, until combined and fluffy. Add the eggs and vanilla extract, and mix to combine.
- In another bowl, whisk together the flour, cocoa powder, salt, baking soda and baking powder.
- Begin mixing the flour mixture into the butter and sugar mixture, until all of the dry ingredients are incorporated. Be careful not to overmix.
- Fold in the chocolate chips and mini marshmallows. If desired, set a few chocolate chips and marshmallows aside to press into the tops of the cookies before baking.
- Place the dough into the refrigerator for at least 4 hours to chill.
- When ready to bake, preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- Use a 1 1/2 inch cookie scoop to scoop the cookie dough onto the parchment, 2-3 inches apart. You'll have to cook in batches or use multiple pans. Press extra chocolate chips and marshmallows into the tops of the cookies here.
- Bake for 9-11 minutes.
- Allow the cookies to cool on the baking sheet for about 5 minutes before moving to a cooling rack to cool completely.
Notes
- Use room temperature butter.
- Use Dutch process cocoa for best flavor and results.
- Let dough chill for at least 4 hours.
- Mini marshmallows are going to yield best results.
- Bake until edges are set then take out.
- Make ahead: Prepare the dough up to 48 hours in advance and store covered in the refrigerator.
- Storage: Place in an airtight container for up to 4 days refrigerated for freshness.
- Freeze: Place in a freezer friendly bag between parchment paper layers for up to 3 months. Thaw at room temperature then enjoy.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 186
- Sugar: 15.3g
- Sodium: 106.9mg
- Fat: 8.2g
- Saturated Fat: 5g
- Carbohydrates: 28g
- Fiber: 1.4g
- Protein: 2g
- Cholesterol: 23.9mg