Chocolate Marshmallow Cream Cookies (Gluten-Free)
Ingredients
- 1 Cup Butter Softened
- 3/4 Cup Granulated Sugar
- 1 Egg Large
- 1 TSP Vanilla Extract
- 2 1/4 Cups Gluten-Free All Purpose Flour I used Bob's Red Mill
- 1 TSP Xanthan Gum
- 1/4 Cup Unsweetened Cocoa Powder
- 1 TSP Baking Soda
- 1/4 TSP Salt
- 1 Cup Marshmallow Cream
Instructions
- In a stand mixer, or with a handheld electric mixer, beat together butter and sugar, on medium speed, for about 3 minutes, or until light and fluffy.
- Add egg and vanilla. Beat until just combined.
- In a separate bowl, sift together flour, xanthan gum, cocoa powder, baking soda, and salt.
- Add half of the flour mixture to the butter mixture and beat on low. Once combined, add the other half of the flour mixture and beat again, until just combined.
- Divide the dough in half. Form the halves into disc shapes and wrap separately in 2 pieces of plastic wrap. Refrigerate for 1 hour, or up to 1 day.
- Work with one disc of dough at a time. Roll out onto a floured surface to 1/8 inch thickness.
- Cut out cookies into preferred shapes and place on a parchment lined cookie sheet. Refrigerate at least 30 minutes, or until firm.
- Scraps can be pressed into a disc shape again and refrigerated until firm to roll out again.
- Preheat oven to 350 degrees F. Bake one pan at a time for 13 minutes.
- Allow cookies to cool for 5 minutes on the pan and then remove and let cool completely on a cooling rack.
- Once cool, spoon a dollop of marshmallow cream in between 2 cookies, to make a sandwich. Enjoy!
