What you'll need

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

35 min prep time
65 mins total time
28 servings

  1. 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.

    Step 1
  2. 2

    Roll tablespoonfuls of dough into 30 balls. Place about 2 inches apart on ungreased cookie sheets.

    Step 2
  3. 3

    Bake 8 minutes. Remove from oven; immediately press marshmallow half lightly, cut side down, on top of all but 2 of the cookies.

    Step 3
  4. 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.

    Step 4
  5. 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.

    Step 5
  6. 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.

    Step 6

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.