Chocolate Chip Marshmallow Cookies

Vegan Cookie with Chunks of Chocolate + Marshmallows

I was never a huge sugar cookie fan until I created this recipe. They are not overly sweet, and the texture is chewy on the inside but slightly crunchy on the outside.

These cookies never disappoint, and nobody can ever tell they are vegan. They make the perfect recipe for any occasion when you need something quick and reliable.

Everything is made in one bowl, so you don’t have to worry about a lot of dishes either.

Vegan butter: any vegan butter will work. You can also try liquid oil or normal butter if you aren’t vegan.

Nondairy milk: I always use unsweetened almond milk. Any nondairy milk will work. If you aren’t vegan, traditional milk should also work.

Sugar: I used white sugar in this recipe to ensure the dough didn’t change a different color. You could use any granulated sugar of your choice.

Vanilla extract: the vanilla gives the cookies an extra burst of flavor. You can omit if you want or use almond extract.

All-purpose flour: I haven’t tested any other flours in this recipe.

Marshmallows: Any marshmallows work. I used the Dandies brand.

Chocolate chips: Any chocolate works.

Ingredients:

• Vegan butter

• Nondairy milk

• Sugar

• Vanilla extract

• Baking powder

• All-purpose flour

• Marshmallows

• Chocolate chips

Recipe:

Makes about 7-9 cookies

• 3 tablespoons vegan butter

• 2 tablespoons nondairy milk

• 1/3 cup sugar

• 1-2 teaspoons vanilla extract

• 2 teaspoons baking powder

• 2/3 cup all-purpose flour

• About 1/2 cup marshmallows (can do more or less)

• About 1/2 cup chocolate chips (can do more or less)

Directions:

1.    Preheat the oven to 350F. Line a cookie sheet with parchment paper or spray with cooking spray. Set aside.

2.    In a medium sized bowl, melt the butter. Add in the nondairy milk, sugar, and vanilla extract. Stir to combine.

3.    Add in the baking powder and all-purpose flour. Stir until a dough is formed.

4. Fold in the marshmallows and chocolate chips. Use a cookie scoop to scoop the dough. Press flat onto the cookie sheet. Repeat until all dough is used.

5. Optional: add more marshmallows and chocolate chips on top before baking.

6. Bake for 7-9 minutes. Allow to completely cool before eating.

Be sure to store the cookies in an airtight container in the refrigerator. They should last up to 1 week. You can store them in the freezer to last longer.

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