These cookies are so amazing! They’re sweet with a nice chocolatey flavour-just like hot chocolate. The marshmallows take it to the next level and make it a chocolatey, sweet, buttery cookie no one can resist. They’re great for Santa as well, if you want to leave him something a little different than chocolate chip cookies. He’s sure to be good to you if you leave these out. Don’t let all this Holiday talk deter you from making these all year round.
1/2 cup and 3 tbsps vegan butter (try Earth Balance soy-free)
1 tbsp vanilla extract
1/2 cup liquid sweetener
2/3 cup vegan sugar
3 tbsp non-dairy milk
2 cups unbleached all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 and 1/8 tsp salt
3/4 tsp baking powder
1/4 tsp baking soda
heaping 1/2 cup-2/3 cup vegan chocolate chips (like Enjoy Life)
as much vegan mini marshmallows as needed (you will use approximately 4-5 a cookie so keep a whole bag on hand-don’t skimp!)
Preheat the oven to 350 Fahrenheit and line two baking sheets with parchment paper.
In a large bowl add all of the wet ingredients. With a hand mixer or mix master beat until they just come together. Don’t worry if it’s still a little lumpy.
In a separate large bowl, add the flour, cocoa powder, salt, baking powder and baking soda. Stir or whisk it together then add to the wet mixture.
Next, beat with a hand mixer just until it comes together. You may want to fold everything together 2 times just so a bunch of flour doesn’t spray up. Fold in the chocolate chips. You can also fold in the marshmallows at this time, although I like to free pour them into a bowl and work them into the cookies when I shape them into balls.
Using wet hands, scoop the dough into balls. Each cookie should be around 1 1/2 tbsp but a little bigger is of course, acceptable. Add about 4-5 marshmallows per cookie, making sure they are not all stuck or clumped together but spread out around the cookie. Place on the baking sheet. Repeat this until all of the dough is used, although you can save some dough to eat while the cookies bake. Make sure all the dough balls are spaced out well as the cookies will spread a bit.
Once the sheets are full, place in the oven and bake for 13 minutes. Every oven is different so you may need to watch the time. I found 13 will yield super soft cookies that don’t fall apart when you touch them. If you want even softer cookies, bake for 10 minutes, and 15 for firmer results. You may need to bake in batches if you do not have two ovens, and it’s not advised that you bake two trays in the same oven all at once.
Once you remove the cookies from the oven, let them cool on the baking sheet for at least 10 minutes. After that, transfer them to a cooling rack until they cool completely. Forget all this if you want to enjoy them straight from the oven, although they will fall apart a bit.