Chocolate Marshmallow Cookies
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Rich and chewy vegan Chocolate Marshmallow Cookies are even better than s’mores! Made in 1 bowl, these double chocolate cookies with chocolate chips and vegan marshmallows are soft, gooey, and decadent.
Now, THIS is a gooey cookie! Chocolate chips and stretchy, soft marshmallows make up these super delicious Chocolate Marshmallow Cookies. Marshmallows are the best way to take a double chocolate cookie up a notch while adding a delightful stretch to every bite.
These vegan smores cookies are made with a double chocolate and vegan marshmallow cookie dough. The thick batter comes together in 1 bowl to create an extra gooey cookie that’s soft like a brownie.
There’s so much to love about these marshmallow cookies:
- There’s virtually no mess, unlike traditional smores.
- All you need are 11 ingredients and 1 bowl.
- They’re extra chewy and chocolatey.
- Marshmallows and chocolate are the perfect combo!
Are marshmallows vegan?
Normally, no. Most storebought marshmallows contain gelatin which is made from animal ligaments. However, Dandies Mini Vegan Marshmallows and Trader Joe’s vegan marshmallows are just as good, if not better, than the original!
How do you make marshmallow cookies from scratch?
Melt the butter and mix it with the sugar in a large bowl. Stir in the vanilla, flaxseeds, and soy milk.
Sift the dry ingredients into the bowl with the wet ingredients. Stir using a wooden spoon or your hands if it gets too thick. Fold in the chocolate chips and marshmallows to finish.
Scoop out 2 tablespoons of dough at a time and use your hands to roll them into balls. Place them on a prepared baking sheet and flatten them out a bit. Top with a few more chocolate chips or marshmallows and bake.
When the marshmallow cookies are done baking, let them cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Will the marshmallows melt as they bake?
The vegan marshmallows will soften but not melt as they bake in the oven. Plus, they end up with a nice golden brown toast on the outside, just like real toasted marshmallows. To get them extra golden and a little torched, use a kitchen blow torch to toast the marshmallows on top of the cookies, after they bake. It’s my favorite little kitchen tool!
Tips and substitutions
- Vegan butter – You can swap the butter for refined coconut oil instead.
- Non-dairy milk – You can use almond, cashew, oat, or any plant-based milk you love.
- Graham crackers – Fold in some crushed vegan graham crackers to make this a true smores cookie recipe.
- Almonds – To turn these into rocky road cookies, stir some chopped almonds into the batter.
- Gluten free? Substitute the flour for a gluten free all purpose mix.
- Storing and freezing – Store the cookies in a container at room temperature or freeze them in a sealed bag for up to 3 months.
Want to try more vegan cookies?
- Oatmeal Chocolate Chip Cookies
- Chocolate Peppermint Cookies
- No Bake Cookies
- Ultimate Vegan Chocolate Cookies
Chocolate Marshmallow Cookies
- 1/2 cup vegan butter, melted
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 tablespoon ground flaxseeds
- 5 tablespoons soy milk
- 1 1/2 cups all purpose flour
- 1/2 cup dutch processed cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup vegan chocolate chunks or chips
- 1 cup mini vegan marshmallows, I used Dandies
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- Melt the vegan butter, then add to a large bowl with the sugar and mix well with a large spoon. Now stir in the vanilla, flaxseeds and soy milk until well combined.
- Over the bowl with the wet ingredients, sift in the flour, cocoa powder, baking soda and salt. Stir to combine. The dough will be quite thick, so you can use your hands if needed. Now fold in the chocolate chips and marshmallows, leaving some to place on top of the cookies for decoration if you want.
- Scoop about 2 tablespoons of the dough at a time, roll into a ball, then flatten a bit on the baking sheet. They will spread out more as they bake. Decorate the tops with a few more chocolate chips and marshmallows, if desired.
- Bake for about 10 minutes. They will seem too soft, but will firm up as they cool. Let them cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
- To make the marshmallows really toasty, use a kitchen blow torch to lightly toast them.
- May substitute refined coconut oil for the vegan butter.
- May use any non dairy milk desired.
- Gluten free? Substitute a gluten free all purpose mix.
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