Indulge in these soft and chewy Vegan Chocolate Chip Marshmallow Cookies! Packed with gooey marshmallows and melty chocolate chips, these dairy-free and egg-free treats are perfect for satisfying your sweet tooth. Ready in just 30 minutes with basic ingredients—these dairy-free Marshmallow Cookies are ideal for the holidays!
Jump to:
- What Makes the Perfect Chocolate Chip Cookie
- Why You'll Love These Chocolate Chip Marshmallow Cookies
- Why make this
- Ingredients needed 🧾
- How to make it 🔪
- Serving suggestions 🍽
- Best Way To Enjoy These Eggless Marshmallow Cookies
- Make Chocolate Marshmallow Muffins
- Top recipe tips 💭
- FAQs 📖
- Favorite holiday bakes
- Recipe 📖
What Makes the Perfect Chocolate Chip Cookie
Perfection in a chocolate chip cookie varies for everyone, but for me, it's all about balance and texture. My ideal cookie is slightly flattened yet thick, with chocolate chips peeking through the golden surface. It should have just the right amount of sugar and chocolate chips, creating a harmonious sweetness.
The edges should be crisp and slightly crunchy, giving way to a soft and chewy center that delivers a satisfying bite. And, of course, no cookie is truly perfect without the warm, inviting aroma of freshly baked dough, caramelized sugar, and melted chocolate wafting through the air.
Why You'll Love These Chocolate Chip Marshmallow Cookies
Chocolate Chip Cookies are a universal favorite, but when you add gooey marshmallows to the mix, they become irresistible! These soft, chewy cookies have the rich flavor of chocolate brownies, complemented by the perfect sweetness of caramelized marshmallows. Every bite will remind you of Rocky Road Cookies or S’mores—minus the graham crackers!
Stuffing marshmallows in eggless Chocolate Chip Cookies is a game-changer—it’s like baking hot chocolate into cookie form! The marshmallows in Chocolate Chip Cookies add a delightful texture, while the fudge-like cookie base creates a nostalgic and satisfying treat. These easy fudge cookies have a rich, buttery flavor with a hint of vanilla. The texture is perfection: crispy on the outside, chewy on the inside, with melty chocolate chunks and caramelized marshmallows scattered throughout.
For me, these Double Chocolate Chip Marshmallow Cookies strike the ideal balance of texture, flavor, size, and appearance. They're fresh, indulgent, and utterly irresistible—perfect for anyone looking to elevate their cookie game! On top of that, these Hot Chocolate Marshmallow Cookies are completely vegan!
If you enjoy baking, you can try these easy eggless cookie recipes like Whole Wheat Ghee Cookies, Ferraro Rocher Cookies, and Nankhatai. For vegan options, be sure to check out my Vegan Strawberry Banana Bread and Red Velvet Muffins recipes.
If you love chocolate, then check out these chocolate-based recipes - Chocolate Brownie Milkshake, Chocolate Coconut Macaroons, Chocolate Ricotta Mousse, Chocolate Macadamia Bars, Raspberry Rose Hot Chocolate, Chocolate Thandai Bark, and Chocolate Avocado Smoothie.
Why make this
- Quick and Easy: These fudge cookies come together effortlessly and can be made in under 30 minutes!
- Simple Ingredients: All you need are basic pantry staples—no fancy or hard-to-find items to make these eggless cookies.
- No Special Substitutes: You don’t need any elaborate egg substitutes to achieve the perfect texture in this Marshmallow Cookie recipe.
- Vegan-Friendly: This Chocolate Chip Marshmallow Cookie recipe is completely vegan, making it perfect for plant-based eaters or anyone looking for a dairy-free treat.
- Holiday Cookie Recipe: Their indulgent flavors and irresistible texture make them excellent gifts during the festive season—homemade with love!
Ingredients needed 🧾
Flour: I’ve used all-purpose flour as the base for these Double Chocolate Chip and Marshmallow Cookies. Self-raising flour or bread flour can also be substituted for varied textures.
Cocoa Powder: Use cocoa powder or cacao powder to achieve a rich chocolate flavor. Mixing equal parts of cocoa and hot chocolate powder adds a unique twist to this easy vegan cookie recipe.
Butter: Salted or unsalted Vegan butter in stick form (like Miyoko's, Violife, Earth Balance, or Country Crock Plant Butter) is ideal for creaming with sugar and ensuring stability. A 50:50 mix of butter and oil also works.
Sugar: In this chocolate marshmallow cookie recipe, I've used brown sugar for a chewier texture. While white granulated sugar results in crispier cookies, brown sugar adds softness. You can also combine equal parts of both to create a perfect balance of textures.
Milk: Any dairy-free milk, such as almond milk, oat milk, or soy milk, works well to keep the S'mores Cookie recipe vegan.
Mini Marshmallows: Plain vegan mini marshmallows, like Dandies, are gelatine-free and soften beautifully when baked. They add texture without melting and can be used in other recipes, such as Strawberry Ice Cream and Raspberry Hot Chocolate.
Chocolate Chips: High-quality chocolate chips, such as Nestle Tollhouse, Godiva, or Ghirardelli, enhance the flavor. Dark, bittersweet, or white chocolate chips can be used, as long as they’re dairy-free. Mini chips ensure even distribution.
Other Ingredients: Salt balances sweetness, vanilla extract adds warmth and baking powder serves as a leavening agent to improve texture.
How to make it 🔪
- In a mixing bowl, start by adding softened butter. Using butter at room temperature ensures it emulsifies with the sugars more evenly, creating a light texture that significantly impacts the structure of the Marshmallow Cookies.
- Next, add the brown sugar to the butter.
- Whisk the mixture together until it becomes light and creamy. You can also use an electric beater if whisking manually feels tedious.
- Once the butter and sugar are creamed, add all the dry ingredients—specifically, all-purpose flour, salt, and baking powder. There’s no need to sieve them beforehand, as they will combine thoroughly during mixing.
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- Add cocoa powder to the dry ingredients in the mixing bowl.
- Next, incorporate vanilla extract and milk into the mixture.
- Combine everything to form a soft dough. Ensure the dough is not runny—add milk gradually, only if needed, to achieve the right consistency.
- Finally, fold in the vegan mini marshmallows and chocolate chips, evenly distributing them throughout the dough.
- Fold the marshmallows and chocolate chips evenly into the cookie dough. Place the mixing bowl in the freezer for 10 minutes or refrigerate for 30 minutes (longer chilling enhances both flavor and texture). Chilling also makes the dough easier to handle.
- While the dough chills, preheat the oven to 375°F. Line a baking tray/cookie sheet/baking sheet with parchment paper to prevent sticking and ensure even baking.
- Divide the chilled dough into medium-sized balls, then gently press each into thick discs. To ensure uniformity, use a weighing scale for accuracy. Arrange the discs on the baking tray, leaving enough space for them to spread slightly while baking. Chef tip: Place additional chocolate chips and marshmallows on top of each cookie disc for an enticing appearance. You can also refrigerate or freeze the shaped cookie dough at this stage if needed.
- Bake the cookies in the preheated oven for 15-20 minutes, depending on your oven. Keep the tray on the middle rack for the best results. Avoid overbaking—these cookies should remain slightly soft in the center. Once baked, remove the tray from the oven and let the vegan cookies cool for about 10 minutes. This resting time allows them to firm up, as they will be delicate and prone to breaking when warm.
Serving suggestions 🍽
Add a finishing touch to these Vegan Chocolate Chip Marshmallow Cookies by dabbing a bit of melted chocolate, peanut butter, or marshmallow fluff on top before serving if you want. A light sprinkle of sea salt takes the flavor to another level, balancing the sweetness perfectly. These gooey, Chocolate Chip Cookies with Marshmallows are indulgence at their best, and trust me, you won’t stop at just one.
These S'mores Chocolate Chip Cookies are dangerously addictive and perfect for any occasion. Whether you’re sharing them with friends who love easy baking or indulging in a quick treat for yourself, these cookies hit the spot.
These Marshmallow Chocolate Chip Cookies shine during the holiday season, whether for Christmas, Thanksgiving, or Diwali. Bake them for date nights, or Valentine’s Day, or bring them along to parties, potlucks, road trips, or gatherings. These dairy-free Marshmallow Cookies are a delightful addition to any cookie platter and are guaranteed to be a crowd favorite!
Best Way To Enjoy These Eggless Marshmallow Cookies
Chocolate and Marshmallow Cookies are very versatile! Enjoy them as a light after-school snack or even for breakfast. For a fun twist, crumble these vegan cookies over a bowl of ice cream, or blend them into your favorite smoothie or milkshake. Want to go all out? Create a cookie sundae with vanilla ice cream and hot fudge—absolute heaven! Kids will adore them with a glass of milk, and they make for a fantastic midnight snack.
Make Chocolate Marshmallow Muffins
Looking to serve this sweet treat in a fun new way? Transform your cookie dough into muffins! Simply add the cookie dough to a muffin tray, pressing it in slightly to form the base. Top each muffin with a few marshmallows, and bake for 14-15 minutes, or until golden and slightly firm. For an extra twist, you can sprinkle additional toppings like graham crackers or pretzels on top. These Chocolate Marshmallow Muffins are sure to be a hit, offering all the chocolatey, gooey goodness of the original cookies differently!
Top recipe tips 💭
To ensure your cookies are thicker and denser, keep your ingredients cool. This helps the dough retain its structure during baking. If you want to elevate the chocolate flavor, try adding 1-2 tablespoons of espresso along with the cocoa powder; it enhances the richness of the chocolate without overpowering it.
For a delightful twist, you can mix in 2 tablespoons of peanut butter and reduce the butter by 1 tablespoon. This adds a nice nutty flavor. The number of cookies this recipe yields will depend on the size of the dough balls you form. For larger cookies, scoop bigger portions of dough, and for smaller ones, use less dough. To make these dairy-free cookies gluten-free, you can substitute the all-purpose flour with gluten-free baking flour, such as Bob's Red Mill.
FAQs 📖
If you're looking to get creative with these Chocolate Marshmallow Cookies, there are plenty of options to enhance both texture and flavor. You can add Rice Krispies, cornflakes, or oats for a bit of crunch and chewiness. For a more indulgent twist, mix in some crushed Oreos or a spoonful of peanut butter or Nutella. If you love minty flavors, try adding a hint of peppermint extract. For extra crunch and a salty-sweet contrast, throw in some crushed pretzels. Shredded coconut or granola can be added for a tropical or hearty touch.
If you're a fan of nuts, mixing in walnuts or pecans can create a deeper, nutty flavor. For a Rocky Road-inspired cookie, add crushed walnuts to the dough. And for a S’mores twist, try adding crushed graham crackers along with the chocolate chips. The possibilities are endless, so feel free to experiment with these ingredients to make your unique version of these delicious Chocolate Chip Marshmallow Cookies!
To store these Brownie Cookies, place them in an airtight cookie jar and keep them on your kitchen counter for up to 4-5 days. Make sure the place is cool and dry to maintain its freshness. If you want to freeze them, transfer the cookies to a freezer-safe bag or container and store them for 2-3 months. You can also prepare the cookie dough ahead of time by shaping it into balls and refrigerating it for up to two days. If you choose to freeze the cookie dough, simply increase the baking time by 2-3 minutes when you're ready to bake them. This makes for a convenient, ready-to-bake treat whenever you’re craving something sweet!
When working with marshmallows in your cookies, if you don't have vegetarian mini marshmallows, you can easily cut larger marshmallows in half to use as a substitute. For a pop of color and a fruity twist, consider using colored miniature marshmallows. If you want the marshmallows to be prominently featured on top of your cookies, add some more after the cookies come out of the oven, while they are still hot. Then, place them under the broiler for a minute to achieve a golden, toasted effect. Another fun option is to stuff a regular-sized marshmallow inside the cookie dough ball before baking. This will create a gooey, melty center, adding an extra layer of indulgence to each bite.
Chilling the cookie dough is an important step because it helps the flour absorb the wet ingredients, which prevents the cookies from spreading too much during baking. When the dough is chilled, the butter and other fats remain solid, allowing the cookies to bake with a thicker, chewier texture. This ensures that the outside of the cookies sets while the inside stays soft and gooey, creating the perfect balance of texture that everyone loves in a chocolate chip marshmallow cookie. Additionally, chilling the dough enhances the flavor by allowing the ingredients to meld together.
The best vegan butter for cookies is one that comes in stick form, as it behaves most like traditional butter in baking. I like using brands like Miyoko's, Violife, Earth Balance, and Country Crock Plant Butter for making these vegan s'mores cookies. These brands offer butter that doesn't liquefy or separate at room temperature, making them perfect for creaming with sugar to achieve a light and airy texture. If you're looking for a substitute, a 50:50 mix of vegan butter and oil can also work well in this vegan cookie recipe.
Favorite holiday bakes
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Recipe 📖
Ultimate Vegan Chocolate Chip Marshmallow Cookies
Equipment
- Oven
Ingredients
- 100 gms vegan butter
- 125 gms brown sugar
- 200 gms all-purpose flour
- 4 tablespoon cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon Vanilla extract
- 6 tablespoon dairy-free milk
- 50 gms vegan mini marshmallows
- 50 gms chocolate chips
Instructions
- In a mixing bowl, start by adding softened butter. Using butter at room temperature ensures it emulsifies with the sugars more evenly, creating a light texture that significantly impacts the structure of the Marshmallow Cookies.
- Next, add the brown sugar to the butter.
- Whisk the mixture together until it becomes light and creamy. You can also use an electric beater if whisking manually feels tedious.
- Once the butter and sugar are creamed, add all the dry ingredients—specifically, all-purpose flour, salt, and baking powder. There’s no need to sieve them beforehand, as they will combine thoroughly during mixing.
- Add cocoa powder to the dry ingredients in the mixing bowl.
- Next, incorporate vanilla extract and milk into the mixture.
- Combine everything to form a soft dough. Ensure the dough is not runny—add milk gradually, only if needed, to achieve the right consistency.
- Finally, fold in the vegan mini marshmallows and chocolate chips, evenly distributing them throughout the dough.
- Fold the marshmallows and chocolate chips evenly into the cookie dough. Place the mixing bowl in the freezer for 10 minutes or refrigerate for 30 minutes (longer chilling enhances both flavor and texture). Chilling also makes the dough easier to handle.
- While the dough chills, preheat the oven to 375°F. Line a baking tray with parchment paper to prevent sticking and ensure even baking.
- Divide the chilled dough into medium-sized balls, then gently press each into thick discs. To ensure uniformity, use a weighing scale for accuracy. Arrange the discs on the baking tray, leaving enough space for them to spread slightly while baking. Chef tip: Place additional chocolate chips and marshmallows on top of each cookie disc for an enticing appearance. You can also refrigerate or freeze the shaped cookie dough at this stage if needed.
- Bake the cookies in the preheated oven for 15-20 minutes, depending on your oven. Keep the tray on the middle rack for the best results. Avoid overbaking—these cookies should remain slightly soft in the center. Once baked, remove the tray from the oven and let the vegan cookies cool for about 10 minutes. This resting time allows them to firm up, as they will be delicate and prone to breaking when warm.
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We'll email this recipe to you, so that you can look at it later!
alene says
I bought some of dandies mini marshmallows to use in another recipe, turns out there was honey graham crackers in them, silly me! I came across these while looking for another marshmallow cookie recipe and wow! These were SO easy, and the cookie dough was stupendous ;). These are def going on the insta story :D!! You have to try these!!!
Priya says
I am so happy to hear that! We too love these cookies at home. 🙂 Do tag me on Instagram when you do share. 🙂