A great kid-friendly thumbprint cookie coated with graham cracker crumbs and filled with chocolate and marshmallows.
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Cookie
34 cup Land O Lakes® Butter, softened
34 cup powdered sugar
2 large Land O Lakes® Eggs, 1 separated
1 teaspoon gluten-free vanilla
1 12 cups Gluten-Free Flour Blend (see below)
14 teaspoon salt
14 teaspoon xanthan gum
34 cup coarsely crushed gluten-free graham crackers
Filling
1 cup gluten-free milk chocolate chips
2 cups miniature marshmallows
STEP 1
Heat oven to 350°F. Line cookie sheets with parchment paper; set aside.
STEP 2
Combine butter and powdered sugar in bowl; beat at medium speed until creamy. Add 1 egg and 1 egg yolk and vanilla; continue beating until well mixed. Add gluten-free flour blend, salt and xanthan gum; beat at low speed until well mixed.
STEP 3
Place egg white into bowl; lightly beat with whisk. Place graham cracker crumbs into another bowl. Shape dough into 1-inch balls. (Dough may be soft.) Dip balls into egg white; roll in graham cracker crumbs. Reshape balls, if necessary. Place 1 inch apart onto prepared cookie sheets. Make indentation in center of each cookie with thumb or back of teaspoon. Bake 9-10 minutes or until edges just begin to brown.
STEP 4
Immediately place 4 to 5 chocolate chips and 3 mini marshmallows in each indentation. Return to oven; continue baking 3-4 minutes or until chocolate is melted and marshmallows are puffed. Remove to cooling racks. Melt remaining chocolate chips and drizzle over cookies, if desired.
Gluten-Free Flour Blend: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.
This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking.
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