Vegan Chocolate Marshmallow Cookie Recipe

Vegan marshmallow chocolate cookies are deliciously soft and chewy with gooey centers that will melt in your mouth. They're made with vegetarian mini marshmallows and in just 30 minutes! 

It's time for holiday recipes!

I have to say I really enjoy creating holiday-themed recipes. It just brings me so much cheer and happiness in doing so.

For the last few months, I have been hosting a couple of Zoom baking sessions for all my friends' kids. It was on the demand of one of those kids to make vegan cookies, that I ended up making this recipe.

Since he likes marshmallows, I decided to use them in this recipe. Luckily, they turned out to be so good, that I can officially call this my favorite cookie recipe! 

So yes, these cookies have been made by kids as well and have turned out great! It's a fool-proof, fail-proof, kid-approved recipe that everyone will want to make!

And guess what? It's just in time for the Holidays!!!

I call them Brownie Cookies!

Cookies are everyone's favorite and when they are Marshmallow Chocolate Cookies they become even more irresistible!

These soft and chewy cookies taste so much like chocolate brownies and the perfect amount of sweetness coming from the caramelized marshmallows makes it uber delicious to taste.

Why I (despite not having a sweet tooth) absolutely L-O-V-E this vegan cookies recipe:

• How ridiculously easy they are to make
• Need basic pantry supplies
• Can be made under 30 minutes
• Are vegan
• Loved by all across ages
• They make great gifts during the holiday season

Ingredients needed

Since we are making vegan cookies, these are the ingredients we need. 

Flour - You can use all-purpose flour or self-raising flour. 

Cocoa powder - For chocolate flavor, you can also use cocoa or cacao here. You can also mix equal amounts of cocoa and hot chocolate powder. 

Butter - Use vegan butter or spread. A 50:50 mix of butter and oil can also be used.

Sugar - Regular white or brown sugar can be used.

Milk - Any dairy-free milk can be used here. 

Plain vegetarian mini marshmallows - These are the ones I have used because they are made with all-natural ingredients, are completely gelatine free, and contain no high fructose corn syrup. 

Other key ingredients - Salt, vanilla extract, and baking powder.

Here's how to make it

These cookies are so easy to make that you can even ask your children to help you. Watch the video above or on my YouTube channel.

You can also follow the recipe steps below:

1. In a mixing bowl, add softened butter and sugar. Using a whisk, cream them together. The texture should become light and creamy. You can use an electric beater if needed. 
2. Then add all the dry ingredients - all-purpose flour, cocoa powder, salt, baking powder. You need not sieve them. 
3. Next, add vanilla extract and 4 tablespoon of milk. Mix it all together to make a soft dough. It should not be runny. Only add more milk if required, gradually. 
4. Now it's time to add the vegetarian mini marshmallows. Fold them into the cookie dough. 
5. Place the bowl in the freezer for 10 minutes or refrigerate it for 30 minutes. 
   • Meanwhile, preheat the oven to 375 degrees F and line a baking tray with parchment paper or baking sheets. 
6. Divide the dough into 14-16 medium-sized balls and then press them a bit to make thick discs. Place them apart in the baking tray.
   • Bake for 15-20 minutes depending upon your oven. Please note - They will melt and spread a bit during baking, but not a lot.
7. Take the tray out of the oven and let it sit for another 10 minutes. Then transfer to the cooling rack. Allow it to cool completely.

Serving suggestions

Marshmallow Chocolate Cookies are seriously addictive! You cannot stop at one! I am talking from personal experience here.

They can be enjoyed as a light evening snack or breakfast. Kids can enjoy it with a glass of milk as well. I have been enjoying it as a midnight snack! 

Add a dab of chocolate frosting to these cookies before serving. Some may say it's too much chocolate, but personally, I feel that no amount of chocolate is ever enough! 😉

Some other fun ways to enjoy these vegan marshmallow cookies are, add them to a bowl of ice cream or blend it with your other smoothie or milkshake ingredients. 

Top tips, recommendations, and suggestions

Ensure the butter is of soft spreadable consistency. Use powdered sugar or castor sugar if you wish. The milk should be at room temperature.

Do not substitute baking powder with baking soda. The cookies will not rise.

If you don't have vegetarian mini marshmallows, cut the big ones in half, and use them. For simple, plain flavor, use plain white marshmallows.

To add color as well as some fruity taste, use colored miniature marshmallows. Feel free to mix in some walnuts or pecans for a more nutty flavor.

An alternative is to just use chocolate chips - or better yet use both marshmallows and chocolate chips.

You can also add crushed walnuts to make them Rocky Road style.

Not vegan? You can totally make these cookies using regular milk and butter/ghee. Store these cookies in an airtight cookie jar for 4-5 days.  

To freeze, place these vegan marshmallow chocolate cookies in a freezer-safe bag or container and freeze for 2-3 months.

Favorite holiday bakes

Looking for some holiday baking ideas? Check these eggless recipes out.

• Whole Wheat Ghee Cookies
• Vegan Banana Strawberry Bread
• Almond Butter Oats Cookies
• Chickoo Figs Loaf cake
• Ferraro Rocher Cookies
• Nankhatai
• Vegan Chocolate Bars

If you don't feel like baking but are still craving something sweet, try these no-cook Peanut Butter Chocolate Bars recipe!

If you’ve tried this Vegan Marshmallow Chocolate Cookies Recipe or any other recipe on the blog please let me know how it went by commenting below, I love hearing from you!

You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST to see more delicious vegetarian and vegan recipes and what I’m getting up to.

Recipe 📖

Vegan Marshmallow Chocolate Cookies

Priya Lakshminarayan

Vegan marshmallow chocolate cookies are deliciously soft and chewy with gooey centers that will melt in your mouth. They're made with vegetarian mini marshmallows and in just 30 minutes! 

4.50 from 26 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Course Dessert, Snack

Cuisine American

Servings 15 cookies

Calories 147.71 kcal

Equipment

• Oven

Ingredients  

1x2x3x

• ▢ 200 gms all-purpose flour
• ▢ 100 gms vegan butter
• ▢ 4 tablespoon cocoa powder
• ▢ 125 gms sugar
• ▢ ½ teaspoon baking powder
• ▢ ¼ teaspoon salt
• ▢ 1 tablespoon Vanilla extract
• ▢ 6 - 8 tablespoon dairy-free milk
• ▢ 75 gms Vegetarian mini marshmallows

Instructions 

• In a mixing bowl, add softened butter and sugar. Using a whisk, cream them together. The texture should become light and creamy. You can use an electric beater if needed.
• Then add all the dry ingredients - all-purpose flour, cocoa powder, salt, baking powder. You need not sieve them.
• Next, add vanilla extract and 4 tablespoon of milk. Mix it all together to make a soft dough. It should not be runny. Only add more milk if required, gradually.
• Now it's time to add the vegetarian mini marshmallows. Fold them into the cookie dough.
• Place the bowl in the freezer for 10 minutes or refrigerate it for 30 minutes. Meanwhile, preheat the oven to 375 degrees F and line a baking tray with parchment paper.
• Divide the dough into 14-16 medium-sized balls and then press them a bit to make thick discs. Place them apart in the baking tray. Bake for 15-20 minutes depending upon your oven. Please note - They will melt and spread a bit during baking, but not a lot.
• Take the tray out of the oven and let it sit for another 10 minutes. Then transfer to the cooling rack.

Notes

Ensure the butter is of soft spreadable consistency. Use powdered sugar or castor sugar if you wish. The milk should be at room temperature. Do not substitute baking powder with baking soda. The cookies will not rise.

If you don't have mini marshmallows, cut the big ones in half, and use them. For simple, plain flavor, use plain white marshmallows. To add color as well as some fruity taste, use colored miniature marshmallows. Feel free to mix in some walnuts or pecans for a more nutty flavor. 

Not vegan? You can totally make these cookies using regular milk and butter/ghee. Store these cookies in an airtight cookie jar for 4-5 days.  To freeze, place them in a freezer-safe bag or container and freeze for 2-3 months.

Nutrition

Calories: 147.71kcal | Carbohydrates: 24.05g | Protein: 2.17g | Fat: 4.93g | Saturated Fat: 1.28g | Sodium: 109.81mg | Potassium: 55.95mg | Fiber: 0.89g | Sugar: 11.72g | Vitamin A: 309.62IU | Vitamin C: 1.01mg | Calcium: 32.45mg | Iron: 0.9mg

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