1 hr 15 min
3/4 cup Land O Lakes® Butter, softened
3/4 cup powdered sugar
2 Land O Lakes® Eggs, 1 separated
1 teaspoon gluten-free vanilla
1 1/2 cups Gluten-Free Flour Blend (see below)
1/4 teaspoon salt
1/4 teaspoon xanthan gum
3/4 cup coarsely crushed gluten-free graham crackers
1 cup gluten-free milk chocolate chips
2 cups miniature marshmallows
Heat oven to 350°F. Line cookie sheets with parchment paper; set aside.
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.
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.
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.