Ingredients
Scale
100 grams softened butter
120 grams light brown sugar
70 grams granulated sugar
1 egg
1 egg yolk
1 teaspoon vanilla extract
220 grams gluten free flour blend with xanthan gum (if your blend does not contain xanthan gum add ½ teaspoon to gluten free flour blend and whisk)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
75 grams semisweet chocolate chips
1 45 grams Hershey’s milk chocolate bar
6 gluten free graham crackers or 57 grams (I used Schar brand Honeygrams)
1 cup small marshmallows broken apart
Instructions
- In the bowl of a stand mixer, cream together butter, brown sugar and granulated sugar fitted with the paddle attachment until light and fluffy.
- Add in egg, and egg yolk and mix until evenly combined. Scrape down the sides with a spatula part way through to ensure everything is mixed evenly together.
- Whisk together gluten free flour blend with xanthan gum, baking powder, baking soda and salt. Add half of the dry ingredients to the wet mixture and mix on low speed. Then add the last half and mix well until your cookie dough is evenly combined.
- Add in semi sweet chocolate chips and chopped chocolate bar reserving about 1/4. Roughly chop graham crackers leaving them into chunks then add them to the cookie dough, followed by the marshmallow pieces. Reserve a few marshmallows for finishing before baking.
- Mix on low until everything is evenly combined. Don’t forget to scrape down the sides with a spatula. Place bowl in fridge covered with plastic wrap to chill the cookie dough for 1 hour.
- Once dough has been chilled in the bowl, using a cookie scoop or large spoon, scoop about 2 tablespoons of dough and shape into balls and place on parchment paper. You should get 14-16 cookies. Place in fridge and chill for another 30 minutes.
- While cookie dough is chilling preheat oven to 350°F. Line a baking sheet with parchment paper.
- Place chilled cookie dough balls on prepared baking sheet about 2 inches apart as they will spread. 6 to 8 cookies at most, depending on how large you made them. Place a chocolate chunk from reserved chocolate bar and a reserved marshmallow on top of each dough ball.
- Bake in preheated oven for about 12 minutes.
- Immediately after baking you can perfect the shape of the cookies if desired. Let cookies cool for 5 minutes before transferring to a wire rack.
- Once cookies are cooled but still a bit warm, serve and enjoy!
Notes
- Store cookies in airtight container at room temperature for 5-7 days.
- Cookie dough can be chilled for up to 1 week.
- Cookie dough can be frozen for up to 2 months in airtight container, let thaw until you can roll the dough into balls and bake as per above directions.
- Prep Time: 30 minutes
- Chill Time: 90 minutes
- Cook Time: 12 minutes
- Category: Sweet Treats
- Diet: Gluten Free