Welcome to your next favorite baking adventure! If you love the comforting taste of campfire treats, you will absolutely adore these incredible marshmallow stuffed chocolate cookies. This is truly the best marshmallow stuffed chocolate cookies recipe for anyone who craves a soft, fudgy center packed with a melted surprise. Every single bite is loaded with rich cocoa flavor and a stretchy, sweet filling that perfectly complements the decadent dough. When searching for gluten free chocolate cookies or planning out soft chocolate dessert recipes to impress your family and friends, these gorgeous gems deliver spectacular results every single time. They come together easily and require absolutely no complicated steps or special equipment, making them an ideal project for bakers of any skill level. Grab your favorite mixing bowl, preheat your oven, and let us get started on the most delicious batch today. You will definitely love baking these cookies right now!
🔥 Craving more gooey chocolate dessert cookies?
Why You’ll Love These Marshmallow Stuffed Chocolate Cookies
These magnificent treats merge the rich, dense texture of a brownie with the nostalgic, pull-apart joy of a toasted marshmallow. They offer a multidimensional flavor profile that makes them a standout addition to any dessert platter.
- Gooey Center: A hidden marshmallow core melts into a sweet, stretchy surprise in the middle of every cookie.
- Fudgy Texture: The combination of dark cocoa and brown sugar creates a soft, melt-in-your-mouth bite.
- Easy Assembly: No complicated techniques are needed to stuff these cookies, ensuring success even for beginner bakers.
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Ingredients Breakdown
- Gluten-Free Flour: Provides the structural foundation while ensuring the cookies remain safe for those avoiding gluten.
- Vegan Butter: Imparts a rich, buttery flavor and contributes to the tender, soft-baked crumb without dairy.
- Brown Sugar: Adds critical moisture and molasses notes for an extra chewy and thick cookie.
- Cocoa Powder: Infuses the dough with deep, dark chocolate flavor and a beautiful mahogany color.
- Marshmallows: Create the iconic molten, stretchy center that defines this stuffed dessert.
Tips To Get Your Recipe Right
- Freeze Your Marshmallows: Popping your marshmallows in the freezer for 20 minutes before stuffing helps them hold their shape longer in the oven.
- Seal the Dough Tightly: Ensure there are no cracks when wrapping the dough around the marshmallow to prevent it from leaking out onto the pan.
- Measure Flour by Weight: Use a digital scale for the gluten-free flour to avoid a dry, crumbly texture caused by over-measuring.
- Don’t Overbake: Pull the cookies out when the edges are set but the centers still look soft; the marshmallow will continue to soften.
- Use Xanthan Gum: Check that your flour blend already includes xanthan gum to ensure the cookies have the right elasticity and don’t crumble.
- Rest the Dough: Letting the dough sit for 10 minutes before scooping allows the gluten-free starches to hydrate for a better mouthfeel.
Storage Tips
- Airtight Container: Store cooled cookies at room temperature for up to 3 days to keep the marshmallow centers soft.
- Quick Reheat: For that “fresh out of the oven” gooey pull, microwave a cookie for 5-10 seconds before serving.
- Freezing Baked Cookies: Freeze in a single layer before transferring to a bag for up to 2 months; thaw at room temperature.
FAQs
Why did my marshmallow vanish?
If baked too long, marshmallows can dissolve into the dough. Stick to the recommended bake time for the best gooey center.
Can I use mini marshmallows?
Yes, just bundle 5-6 mini marshmallows together in the center of each dough ball for a similar effect.
Why did my cookies spread too flat?
This usually happens if the butter was too warm. Ensure it is softened but still cool to the touch.
Can I use regular all-purpose flour?
Yes, if you don’t require the recipe to be gluten-free, you can substitute the flour blend 1-to-1 with regular wheat flour.
Do I need to cover the marshmallow completely?
Not necessarily. You can leave a small opening at the top if you want the marshmallow to peek out and toast slightly.
Marshmallow Stuffed Chocolate Cookies
20
cookies15
minutes8
minutesFudgy gluten-free cookies with a gooey, melted marshmallow center.
Ingredients
- For The Cookie Dough
255 g Dairy-Free Chocolate Chips (1 1/2 cups)
220 g Gluten-Free Flour (1 3/4 cups)
200 g Brown Sugar (1 cup)
151 g Vegan Butter + Softened (2/3 cup)
100 g Granulated Sugar (1/2 cup)
73 g Refined Coconut Oil + Melted (1/3 cup)
1 Large Egg
1 1/2 tsp Vanilla Extract
1 tsp Baking Soda
1 tsp Baking Powder
1 tsp Honey
1/2 tsp Salt
1/4 cup Dutch-Processed Cocoa Powder
2 tbsp Black Cocoa Powder
- For The Stuffing
20 Vegan Marshmallows + Halved Crosswise
Directions
- Prepare the Dry Mix: In a medium mixing bowl, sift together the gluten-free flour, both types of cocoa powder, salt, baking soda, and baking powder. Whisk until uniform and set aside.
- Cream the Fats and Sugars: Using a stand mixer, beat the softened vegan butter, melted coconut oil, brown sugar, and granulated sugar together until light and fluffy.
- Incorporate Wet Ingredients: Add the large egg, honey, and vanilla extract to the creamed mixture. Continue to stir until the batter is smooth.
- Fold in Flour and Chips: Gradually pour the dry flour mixture into the wet ingredients, mixing until just combined. Fold in the dairy-free chocolate chips with a spatula.
- Chill the Dough: Cover the bowl and place it in the refrigerator for at least 2 hours. This step prevents the cookies from spreading too thin.
- Stuff the Cookies: Preheat your oven to 375°F. Scoop out about 2 tablespoons of chilled dough and flatten it into a disc. Place one halved marshmallow in the center and fold the dough around it, leaving a tiny opening at the top if desired.
- Bake: Arrange the stuffed dough balls on a parchment-lined baking sheet. Bake for 8 to 10 minutes until the edges are set.
- Cool and Set: Allow the cookies to sit on the hot pan for 5 minutes before transferring them to a wire rack. Serve warm for the best gooey experience.
