These are gluten free chocolate chip cookies that taste like a hybrid between that old favorite—and rice krispie treats. And it’s not just because I hate to see the rest of a bag of rice krispies go stale. These cookies are based on my good ol’ standby recipe for thick and chewy gluten free chocolate chip cookies. They are the cookies that I have been making, first with gluten and then without, for over 20 years. They’re the first to go at parties and the ones everyone requests—no, demands—that I bring along wherever I go. But this time? This time they have whispers of rice krispie treats in them.
It may seem a bit crazy, but you know what? It totally works! The crisp rice stays crisp, and the mini marshmallows melt in all the right ways.
Just try to keep those mini marshmallows from the edges of the cookies when you shape the dough, if you can, since they do melt in the oven pretty quickly. It doesn’t change the taste, of course, but it will make for a slightly-less-round chocolate chip cookie at the end of the day. If you don’t care, I don’t either, tho.
Here’s the thing—we’re right down to the wire. Christmas is in 2 days. Tomorrow is Christmas Eve Day. The baking is probably coming to an end (you’ve outdone yourself!), the gifts are wrapped and under the tree (you’re so organized!) and the chestnuts are roasting on an open fire (okay fine it’s the yule log on TV but it still counts). But these are drop cookies. That means that they couldn’t be easier. And these are simply the best thick and chewy cookies ever—gluten or no gluten. You know you have time for just.one.more.cookie. Better yet, make the dough tonight, shape it and chill it, and then just pop them in the oven on Christmas morning.
Merry merry happy happy!
2 cups (280 g) all purpose gluten free flour (I used Better Batter, but any of my preferred blends should work fine)
1 teaspoon xanthan gum (omit if your blend already contains it)
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup (100 g) granulated sugar
3/4 cup (164 g) packed light brown sugar
10 tablespoons (140 g) unsalted butter, at room temperature
2 eggs (120 g, weighed out of shell) at room temperature, beaten
1 tablespoon pure vanilla extract
1 cup (50 g) miniature marshmallows (Kraft Jet-Puffed and Campfire brands are gluten free in the U.S.)
4 ounces semi-sweet chocolate chips
1 1/2 cups (45 g) gluten free crisp rice cereal (Kellogg’s Gluten Free Rice Krispies and Erewhon brand Crisp Brown Rice cereal are gluten free)
Preheat your oven to 350°F. Line large rimmed baking sheets with unbleached parchment paper and set them aside.
In a large bowl, place the flour, xanthan gum, baking soda, salt and granulated sugar, and whisk to combine well. Add the brown sugar, and whisk again to combine, working out any lumps. Create a well in the center of the dry ingredients and add the butter, eggs and vanilla, mixing to combine after each addition. The cookie dough should be thick. In a separate medium-size bowl, combine the miniature marshmallows, chocolate chips and crisp rice cereal, and toss to combine. Add the mix-ins to the cookie dough, and mix until evenly distributed throughout, taking care not to crush the cereal.
Divide the dough into about 20 portions, each about 1 1/2 tablespoons. Roll each piece of dough into a ball between your palms, and press into a disk about 1/2-inch thick. Try not to allow too many miniature marshmallows to end up on the edges of the disk, as the marshmallows will melt and spread in the oven. Place the disks about 2 inches apart on the prepared baking sheets, and place in the freezer for about 5 minutes or until firm.
Place the baking sheets, one at a time, in the center of the preheated oven and bake until the cookies are lightly golden brown all over and set in the center (10 to 12 minutes).
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