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Three chocolate chip cookies piled on top of each other.
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Epic Marshmallow Chocolate Chunk Cookie Cups (vegan)

Incredible, chewy, chocolate chunk cookie cups stuffed with pools of melted chocolate and toasted marshmallow lids. These epic cookies are the definition of chewy, gooey, chocolatey decadence - vegan style!
Course cookies
Cuisine Vegan
Keyword chocolate marshmallow cookies, marshmallow dessert, vegan chocolate chip cookies, vegan cookies, vegan s'mores
Prep Time 10 minutes
Cook Time 15 minutes
Servings 12 servings
Author Tracy Halasz

Ingredients

  • ½ cup butter, softened
  • ½ cup brown sugar
  • 2 tbsp white sugar
  • 1 egg replacement (aqua faba, flax egg)
  • 1 ½ tsp vanilla
  • 1 cup + 2 tbsp flour (all purpose)
  • ½ tsp salt
  • ½ tsp baking soda
  • 1 cup chocolate chunks/chips (divided)
  • 6 large large marshmallows, halved
  • 12 mini pretzel twists (optional)
  • 4-6 pieces chocolate chunk, melted for drizzling
  • maldon finishing salt flakes

Instructions

  • Preheat oven to 350º F. Prepare muffin pan with non-stick spray or wipe with a light swipe of butter.
  • In a large bowl, cream butter, sugars until creamy and light. Blend in egg replacement* and vanilla.
    Egg Replacement: *2 tbsp aqua faba (liquid from chickpeas) OR 1 tbsp ground flax seeds + 3 tbsp warm water stirred and set
  • Add dry ingredients and mix until it forms a stiff dough.
    Add an additional tablespoon flour if the dough is not thick enough.
  • Stir in ¾ cup chocolate chips/chunks* by hand until evenly incorporated. Save the remaining chocolate chunks for the top and also for drizzles.
    * use chocolate chunks, chocolate chips or a blend of the two
  • Scoop into 12 equal balls, place each ball in the prepared muffin tin.
    Press a chocolate chunk or two into the top of each cookie ball.
    Place pan in fridge for 10-20 minutes. Remove from fridge and press half a marshmallow (or break into 3 chunks) onto the top of each cookie cup.
  • Bake 13-15 minutes until the cookies are golden and the marshmallows are toasted. If the marshmallow isn't lightly golden, turn the heat up to 360º F for the last minute. (In my oven 15 minutes @ 350º is perfect!)
    Side Note - the marshmallows will puff way up in the oven, but they return to normal during the cooling process.
    Remove from oven and gently tuck a pretzel* twist into melted marshmallow (optional). Let cool until set and then move the cookies to a rack to cool completely.
    Pro Tip - *the pretzels add a lovely crunch and saltiness, but the cookie cups are spectacular without them too!
  • Melt a few chocolate chunks and drizzle over cookies.
    Top with a few flakes of Maldon salt if desired.

Notes

Dough - when mixing the dough by hand, you may need to add a tablespoon or two of plant-based milk to bring the dough together. 
Chocolate - check the label to be sure there is no dairy.
Marshmallows - the Dandies brand is absolutely delicious. They freeze really well and for a long time with no loss of flavour or texture. Find them online or in super markets in baking aisle or natural food aisle.
Storing Baked Cookies - store cookies in an air-tight container on the counter or in the fridge for as long as they last (ha ha - at my house, one day). Freeze the baked cookies in an air-tight freezer bag or container for up to 3-4 months.
Freezing Unbaked Cookie Balls - portion into 12 balls, place on a cookie sheet in the freezer for about 30 minutes, then transfer to a freezer bag or air-tight container and freeze for up to 3 months. On baking day, remove as many cookie balls as you'll like to cook, bring the balls to room temperature while the oven is preheating, then add the two chocolate chunks and marshmallows. Cook as directed.