GF Toasted Marshmallow, Chocolate & PB Cookies

GF CookiesWarning: These cookies these are not for the faint hearted, they are incredibly moorish and not being modest at all breathtakingly yummy. 

I made these beauties to take into the office for a Movember bake sale, I wanted something that I could eat (and my fellow GF collegues) but that anyone could eat without having a clue it was GF.

This did just that, no one knew they were GF until I told them after they had scoffed them down/ realised I had brought them in.

Ingredients:

For the Cookies:
  • 1 cup Plain Gluten Free flour (I use Doves)
  • ¼ cup cocoa powder
  • 1 teaspoon GF baking powder
  • ¼ teaspoon salt
  • 4 tablespoons unsalted butter, at room temperature
  • ½ cup Golden Caster Sugar
  • ¼ cup smooth peanut butter
  • 1 egg
  • ½ teaspoon vanilla extract
  • 2 tablespoons almond milk (although most types of milk will work)
  • 14 large marshmallows, halved crosswise
For the Frosting:
  • 2¼ cups icing sugar
  • 4½ tablespoons unsalted butter, at room temperature
  • ¼ cup cocoa powder
  • ¼ cup hot water
  • ¾ teaspoon vanilla extract
  • Sprinkles, for decorating

Instructions

Making Cookie Dough
  1. GF cookie doughIn a medium bowl, whisk together the flour, cocoa powder, baking powder and salt; set aside.
  2. In a separate bowl (I used my Kitchenaid) cream together the butter, sugar and peanut butter until light and fluffy, on medium-high speed if using a food mixer for about 3 minutes.
  3. Add the egg and beat until combined.
  4. Add the vanilla, beat until combined, then scrape down the sides of the bowl.
  5. Reduce the speed to low and add the flour & milk.
  6. Refrigerate the dough until it is firm, about 1 hour.
Making the cookies
  1. GF CookiesPre-heat oven 180°C & Line two baking sheets with baking paper (or alternatively just use one and do two batches)
  2. Scoop out a table spoon of dough and roll into balls (Slightly smaller than ping pong balls) and place on the prepared baking sheets about 2 inches apart, flatten slightly.
  3. Bake until the edges appear dry, 10 to 12 minutes.
  4. Marshmallow GF CookiesRemove the cookies from the oven and press a marshmallow half into the center of each cookie. Return to the oven for 3 more minutes.
  5. Let the cookies cool on the baking sheet for a minimum of  5 minutes before transferring onto a plate or  to a wire rack to cool completely.
Frosting & Decorating
  1. GF CookiesMix together the icing sugar, butter, cocoa powder, water and vanilla extract.
  2. Once cookies are cooled top with a heaping of frosting.
  3. Top with sprinkles and let sit for at least 30 minutes before serving.

NB:Cookies can be stored at room temperature in an airtight container for up to 2 days.


For more yummy GF Recipes check out my recipe index (Link) or for GF product or restaurant reviews (Link)

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