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Indulge in the ultimate treat with these decadent Gluten Free Hot Chocolate Cookies. Rich, fudgy, and packed with chocolatey goodness, these cookies are a dream come true for anyone craving a cozy, gluten-free dessert. Perfect for sharing or enjoying all to yourself!
I first stumbled upon this recipe during a chilly winter evening. As someone who follows a gluten-free diet, finding delicious treats can sometimes be a challenge. But these Gluten Free Hot Chocolate Cookies changed everything. The moment I took my first bite, I was transported to a world of warm, gooey perfection. Now, I’m excited to share this recipe with you so you can experience the same joy.
Get ready to preheat your oven and gather your ingredients. It’s time to bake some magic!
What to Expect
- Time: Approximately 30 minutes
- Difficulty: Intermediate
Before You Begin
Before diving into the recipe, make sure all your ingredients are at room temperature. This ensures a smooth mixing process and even baking. Also, preheat your oven to 350°F and line your baking sheets with parchment paper.
Ingredients You’ll Need
| Ingredient | Quantity |
|---|---|
| Dark chocolate, 64% – 70% | 215 grams |
| Unsalted butter | 113 grams |
| Large eggs | 2 |
| Large egg yolk | 1 |
| Light brown sugar | 95 grams |
| Granulated white sugar | 95 grams |
| Vanilla extract | 2 teaspoon |
| Instant espresso (optional but recommended) | 1 teaspoon |
| Kosher salt | ¾ teaspoon (3 grams) |
| Gluten Free Multipurpose Flour | 120 grams |
| Hot cocoa mix (like Swiss Miss) | 20 grams |
| Unsweetened, dutch processed cocoa powder | 15 grams |
| Baking powder | 1 teaspoon (4.5 grams) |
| Marshmallow Fluff | as needed |
Step-by-Step Guide
- Make Chocolate Butter Mixture: Place 215 grams of dark chocolate in a heat-proof, microwave-safe bowl. Cut butter into small cubes and place in a saucepan over medium heat. Carefully melt the butter, remove from the heat and pour it over the chocolate. Let it sit in the bowl. This will be a very fluid mixture.
- Preheat the oven: Preheat the oven to 350°F. Line two sheet trays with parchment paper and set them aside.
- Combine wet ingredients: Combine the eggs, egg yolk, both sugars, salt, vanilla, and instant espresso in the bowl of a stand mixer fitted with the whisk attachment. Whip on medium-high until extremely thick and fluffy, about 5 minutes.
- Sift dry ingredients: In the meantime, sift together gluten-free flour, hot cocoa mix, cocoa powder, and baking powder.
- Mix chocolate and butter: With a heat-proof spatula, stir together your melted butter-chocolate mixture. The heat from the melted butter should have melted all the chocolate. If it’s not fully melted, stick the bowl in your microwave for 10-15 seconds. This mixture should be warm but not boiling hot.
- Combine mixtures: When your egg-sugar mixture looks fluffy and thick, slow down the speed of your mixer to low and add the chocolate-butter mixture. Mix until combined for 30-45 seconds. Make sure to scrape down the sides.
- Add dry ingredients: Once the egg-sugar mixture and the butter-chocolate mixture are combined, turn off your mixer and switch to the paddle attachment. Add the dry ingredients and carefully mix until roughly combined. Turn off the mixer and with a flexible spatula fold in the flour cocoa mixture. Make sure to get the bottom of the pan.
- Scoop the batter: Using a #20 cookie scoop (around 3 tablespoons), divide the batter between the two sheet trays. The batter will look very loose.
- Add marshmallow fluff: Top the center of each cookie dough balls with a small spoon full of marshmallow fluff. The fluff will be sticky so you can either dip the spoon into hot water or lightly spray the spoon with non-stick spray. If you like, with a skewer or toothpick carefully swirl the marshmallow fluff into the cookie dough.
- Bake: Bake one tray at a time for 11 minutes. The cookies should have a beautiful crinkle top and be slightly domed.
- Shape the cookies: Remove from the oven, and to achieve perfect round cookies, use a cookie-cutter slightly bigger than the cookie and shape them into a perfect circle. The cookies must be hot for this.
- Cool: Allow the cookies to cool for 5-10 minutes on the baking pan before moving to a cooling rack.
Pointers for Perfection & How to Store
For the best results, ensure your butter and eggs are at room temperature before starting. This helps in achieving a smooth and fluffy batter. If you live in a colder climate, place your parchment-lined sheet trays on top of the stove while the oven preheats to help the cookies spread more evenly.
Store any leftover Gluten Free Hot Chocolate Cookies in an airtight container at room temperature for up to 3 days. For more delicious gluten-free recipes, check out Tahini Date Brownies Gluten Free Grain Free.
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Gluten Free Hot Chocolate Cookies
- Total Time: 78
- Yield: 24 cookies 1x
- Diet: Gluten Free
Description
These Gluten Free Hot Chocolate Cookies are the ultimate cozy winter treat. With a rich, fudgy chocolate base made from melted chocolate and cocoa powder, they are topped with a gooey toasted marshmallow and a square of chocolate. They taste exactly like a warm mug of hot cocoa in cookie form.
Ingredients
— The Cookie Dough —
1/2 cup salted butter
12 oz semi-sweet chocolate chips (approx. 2 cups), divided
1 1/4 cups gluten free 1-to-1 flour blend (ensure it contains xanthan gum)
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups light brown sugar, packed
3 large eggs, room temperature
1 teaspoon vanilla extract
— The Topping —
12 large marshmallows, cut in half
1 chocolate bar (like Hershey’s), broken into small rectangles (optional)
Instructions
1. Prep Marshmallows: Cut the large marshmallows in half. Place them on a plate and put them in the freezer while you prepare the dough. *Freezing them is essential to prevent them from melting completely in the oven.*
2. Melt Chocolate Base: In a microwave-safe bowl, combine the butter and 1 cup (half of the bag) of the chocolate chips. Microwave in 30-second intervals, stirring in between, until completely smooth and melted. Set aside to cool slightly.
3. Whisk Dry Ingredients: In a medium bowl, whisk together the gluten free flour, cocoa powder, baking powder, and salt.
4. Beat Eggs & Sugar: In a large bowl or stand mixer, beat the eggs, brown sugar, and vanilla extract together on medium-high speed until the mixture is pale and thick (about 2-3 minutes).
5. Combine Wet Ingredients: Pour the melted butter/chocolate mixture into the egg mixture and mix on low speed until combined.
6. Add Dry Ingredients: Add the dry flour mixture to the wet ingredients and mix until just combined.
7. Add Chips: Fold in the remaining 1 cup of semi-sweet chocolate chips.
8. Chill Dough: Cover the bowl and refrigerate the dough for at least 30–45 minutes. The dough will be very soft initially and needs to firm up to be scoopable.
9. Preheat: Preheat oven to 325°F (165°C). Line two baking sheets with parchment paper.
10. Bake Round 1: Scoop the dough (about 1.5 to 2 tablespoons per cookie) onto the baking sheets, spacing them 2 inches apart. Bake for 10 minutes.
11. Add Toppings: Remove the cookies from the oven. Immediately press a frozen marshmallow half (cut side down) into the center of each cookie. Return to the oven and bake for another 2–3 minutes.
12. Finish: Remove from the oven. Immediately press a piece of the chocolate bar into the center of the puffed marshmallow. Allow the cookies to cool on the baking sheet for at least 10 minutes to set before transferring to a wire rack.
Notes
Freezing Marshmallows: Do not skip freezing the marshmallows! If they are at room temperature, they will melt into a puddle and disappear into the cookie.
Chocolate: Using melted chocolate in the batter gives these cookies a brownie-like, fudgy texture that cocoa powder alone cannot achieve.
Serving: These are best enjoyed warm when the marshmallow is still gooey.
- Prep Time: 20
- Cook Time: 13
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 195
- Sugar: 22
- Sodium: 85
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 26
- Fiber: 1
- Protein: 2
- Cholesterol: 35
Your Burning Questions Answered!
- Can I use a different type of chocolate?
- Yes, you can use semi-sweet or bittersweet chocolate, but make sure it’s within the 64% – 70% range for the best results.
- What if I don’t have a stand mixer?
- You can use a hand mixer, but be prepared to whip the egg-sugar mixture for a bit longer to achieve the desired fluffiness.
Can I freeze the cookie dough?
Absolutely! Scoop the dough onto a tray and freeze until solid, then transfer to a freezer bag. Bake from frozen, adding a couple of extra minutes to the baking time.
Dig In & Enjoy!
There you have it—your guide to making the most delicious Gluten Free Hot Chocolate Cookies. These cookies are sure to become a favorite in your household, offering a perfect blend of rich chocolate and gooey marshmallow in every bite. Happy baking!
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