Marshmallow Cookies
These soft, chewy, and gooey chocolate chip marshmallow cookies are a delightful treat. Made with simple vegan baking staples, they come together quickly with no chill time required. Each cookie is studded with melted chocolate and a surprise gooey marshmallow center, baking in under 15 minutes to perfection. They are freezer-friendly, making them perfect for preparing in advance for those unexpected cookie cravings.
Instructions
- 1
Preheat the oven to 180C/350F. Line a cookie sheet with parchment paper or a cookie sheet.
- 2
In a mixing bowl, add the sugar (3 tbsp), brown sugar (0.5 cup), and softened vegan butter (0.33 cup) and whisk together until creamy and glossy. Add in the egg (1 flax) and vanilla extract (1 tsp).
- 3
Add in the all purpose flour (1 cup), baking soda (0.5 tsp), baking powder (0.25 tsp), and salt (0.25 tsp), and gently fold into the mixture until just combined. Using a rubber spatula, fold through the chocolate chips (1 cup).
- 4
Form 12 balls of cookie dough. Press down into the center of each ball and place a [vegan marshmallow] in there.
- 5
Cover completely with the dough. Place the marshmallow-stuffed cookies onto the lined sheet.
- 6
Bake the cookies for minutes (12), or until the edges have just begun to go golden brown. Remove from the oven, place a halved [vegan marshmallow] on top, and add back in the oven for another minute (1).
- 7
Let the cookies cool on the sheet for minutes (10) before carefully transferring to a wire rack to cool completely.
Nutrition Facts
Per portion