Just in case you didn't have enough cookie ideas for this Christmas, here's another one. Except these are bars and I haven't posted any bars in a while! These are crazy. They're not exactly smores, since the cookie part isn't much like graham crackers (the original recipe had crushed graham crackers, but I didn't have gluten-free ones) but oh so good. There is the smooshy stickiness of the marshmallow, the thick smoothness of the dark chocolate, and the light cakey cookie sandwiching it all together. They're maybe not attractive enough (and a little crumbly, definitly do not cut them when they're still warm!) to have a place on your holiday cookie platter, but they are really delicious.
What, are you still looking for that perfect cookie recipe, and none of mine are doing it for you? Check out Carrie's huge awesome list of cookies HERE.
1/2 c butter, softened
1/2 c white sugar
1/4 c brown sugar
1 t vanilla
1 t (heaping)baking powder
1/2 t (scant) xanthan gum
1 1/4 c rice flour mix
1/2 c ground almonds
pinch of salt
1 c dark chocolate chips (or 2 chocolate bars)
a 7oz jar of marshmallow cream
Preheat oven to 350, and grease an 8x8 pan, or line with parchment paper. Cream the butter and the sugars, then add the egg and vanilla. Add baking powder, xanthan gum, flour mix, almonds, and salt, and mix until all combined. Wet your hands and pat half the dough into the bottom of the pan, wetting your hands as soon as dough starts to get sticky again.
Sprinkle with chocolate (or top with chocolate bars) and then smear marshmallow cream over everything. This will be sticky and I don't have a lot of advice on this front. I plopped spoonfuls of the cream onto the chocolate and then used my fingers to kind of spread and connect the pieces. It will spread as it cooks, don't worry about being totally even.
Do the same thing with the remaining cookie dough, dropping pieces and then pushing them together with wet fingers. Once assembled, bake 30 minutes until slightly browned and puffy. Cool before cutting.