Epic Chocolate Chip Marshmallow Cookies (vegan)
Servings: 12 cookies
Ingredients
- 120 grams butter, softened (½ cup)
- 100 grams dark brown sugar (½ cup)
- 24-36 grams granulated sugar (2-3 tablespoons)
- 2 tablespoons aquafaba (or non-dairy milk)
- 1 ½ teaspoons vanilla extract
- 170 grams all purpose flour (~1 ¼ cups)
- ½ teaspoon fine salt
- ½ teaspoon baking soda
- ¾ - 1 cup dairy free chocolate chips (divided)
- 6 large vegan marshmallows (or ¾ cup mini marshmallows)
Instructions
- Using a hand mixer, stand mixer or wooden spoon, cream the dairy-free butter and sugars on high until light (2-3 minutes). Add in the aquafaba and vanilla extract and mix to incorporate.
- In a separate bowl whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and beat on low until the cookie dough comes together.Tip: Add an additional tablespoon of flour if the dough is too soft or 1 more tablespoon of aquafaba or plant based milk if the dough isn't coming together.
- Fold in ¾ cup chocolate chips* and the marshmallows by hand until evenly distributed. Save the remaining chocolate chips for the top of the cookies.* use chocolate chips, chocolate chunks or a blend of the two
- To make 12 cookies, scoop 2 heaping tablespoon size portions (~50-55 grams each) onto a parchment lined cookie sheet. For 15 smaller cookies, divide the dough into 15 even balls. Cover and chill for an hour or up to overnight.
- When ready to bake, preheat the oven to 350º F. Bake 6 cookies at a time with space between for 11-13 minutes until the cookies have golden edges .
- Remove from the oven, let cool for 5 minutes on the baking sheet before transferring the cookies to a wire rack. If you want perfectly round cookies, 'scoot' them while hot (see details in post).
Notes
Weigh the dry ingredients with a kitchen scale for the most accurate results.
Sugar ratios: Play with the ratios of white and brown sugar to get the perfect chocolate chip cookie for you - like half dark brown and half granulated. See the post for more ideas.
Vegan egg replacer: Sub an equal amount of plant based milk OR 1 flax egg* for the aquafaba. *1 tablespoon ground flax + 3 tablespoons water stirred together and set aside to thicken.
Room temperature dairy-free butter/margarine: Softened the butter to just below room temperature* (~1-2 hours). Eg. When you press a finger into the butter, it leaves an imprint, but doesn't go all the way through.
Vegan chocolate: Check the label to be sure there is no dairy. If the label says 'may contain dairy' at the bottom of the ingredients, it means the chocolate is processed in a facility that also has dairy but the dairy is not an ingredient in the chocolate.
Vegan marshmallow brands: Dandies Vegan Marshmallows are absolutely delicious. They freeze really well. Find them online or in super markets in the baking aisle or natural food aisle.
Bakery style chocolate chip cookies: I like to push a few extra marshmallow pieces into the cookie dough balls as needed. Then dot the top of each cookie with extra chocolate chips.
Storing baked cookies: Store cookies in an airtight container on the counter for 4-5 days. Freeze baked cookies in a freezer bag for up to 3 months.
Freezing unbaked cookie balls: Portion into 12 balls, place on a lined cookie sheet in the freezer until solid. Transfer to a freezer bag and store for up to 3 months.
On baking day: Remove as many cookie balls as you'd like to cook. Let the cookie dough come to room temperature while the oven is preheating. Bake as directed.