Go Back
+ servings
a bowl of Vegan Marshmallow Chocolate Cookies
Print

Vegan Marshmallow Chocolate Cookies

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! 
Course Dessert, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Servings 15 cookies
Calories 147.71kcal

Equipment

  • Oven

Ingredients

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