1 box Immaculate Baking Co.™ Gluten Free chocolate chip cookie mix
1/2 cup butter, softened to room temperature
1 egg
1 teaspoon gluten-free vanilla
14 large marshmallows, cut in half
1 cup milk chocolate chips (6 oz)
1/3 cup heavy whipping cream
1 teaspoon butter
1 teaspoon gluten-free vanilla
1/2 cup powdered sugar
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1
Heat oven to 350°F. In medium bowl, mix cookie mix, 1/2 cup softened butter, the egg and 1 teaspoon vanilla with spoon or hands or until soft dough forms.
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2
Roll tablespoonfuls of dough into 30 balls. Place about 2 inches apart on ungreased cookie sheets.
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3
Bake 8 minutes. Remove from oven; immediately press marshmallow half lightly, cut side down, on top of all but 2 of the cookies.
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4
Bake 1 to 2 minutes longer or just until marshmallows begin to soften. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
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5
Crumble the 2 cookies with no marshmallow on top. In medium microwavable bowl, microwave chocolate chips uncovered on High about 1 minute; let stand 2 minutes, then stir until smooth. Add whipping cream, 1 teaspoon butter and 1 teaspoon vanilla; blend well. Stir in powdered sugar until smooth.
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6
Spread about 1 teaspoon frosting over each cooled cookie, covering marshmallow. Sprinkle each frosted cookie with crumbled cookie pieces. Let stand until frosting is set.
Use a kitchen scissors to cut marshmallows in half.
Cooking Gluten Free?
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Nutrition info+