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.