Marsh-Madness Cookies ((Gluten Free)) Recipe (with Video)

Browning the butter
1. In a small saucepan brown the butter over medium heat, stirring constantly until the butter begins to foam and turns a golden brown.
2. Once the butter starts to turn brown and smell nutty, take it off the heat.
Preparing the dough
1. In a stand mixer using the paddle attachment combine the cooled brown butter, brown sugar, and white sugar.
2. Beat until mixed together.
3. Add in the eggs and pure vanilla extract.
4. Mix well.
5. Add pink Himalayan salt, baking soda, and gluten-free flour to mixture.
6. Once mixed but not over mixed, add chocolate chips and marshmallows.
7. Refrigerate the cookie dough for at least a half hour, or overnight.
Baking the cookies
1. When you are ready to bake the cookies, preheat the oven to 350°F and line a cookie sheet with parchment paper.
2. Use a 2 tbsp cookie scoop to scoop the cookie dough out into balls, placing them 3 inches apart on the prepared sheet.
3. Bake for 11 minutes being careful not to over bake.
Topping the cookies
1. Take the cookies out of the oven and evenly top cookies with chocolate chips, marshmallows, and coarse pink Himalayan salt.