The only thing better than a homemade vegan s'mores is Vegan S'mores Cookies! These chewy cookies have crispy edges and are filled with dark chocolate chunks and vegan marshmallows for the ultimate decadent & delicious chocolate marshmallow cookie!
Earlier this summer I bought a few packs of Dandies Vegan Marshmallows in hopes of lots of Summer picnics & BBQ's to come. Well, things didn't go exactly as planned (thanks 2020), so I opted for the next best option- turning these marshmallows into Vegan Marshmallow Chocolate Cookies instead!
This cookie recipe is adapted from my Vegan Cookie Cake (that is probably one of my most popular SGTO recipes of all time), so you KNOW they are good.
However, since that cookie cake tends to be on the softer side, I swapped a few things (most notably more white sugar vs. brown sugar) to create the ultimate eggless chewy cookie with crispy edges, soft barely-cooked centers, and lots of ooey-gooey marshmallow and melty chocolate chunks inside.
Tips to make marshmallow chocolate cookies
When making these cookies, there were a few tips & tricks I used to create the perfect chewy cookies using only ONE BOWL!
Always cream butter and sugar first
This is the step I follow for most of my vegan cookie recipes and it makes a huge difference in the texture. Basically, creaming butter and sugar together helps to incorporate air into the dough which helps with the structure. Since we rely on chemical leaveners in vegan baking (baking soda/baking powder) and not eggs, this is a crucial step for the right texture!
Let dough chill at least 1 hour
I found that these cookies had the best flavor after chilling the dough for 1-2 hours. Normally, I only do 30 minutes of chill time, but I recommend the full hour of chilling for these cookies.
Chilling the dough does three things:
- One- it prevents the cookies from spreading too much and gives them a chewy center. No one wants flat cookies!
- Two- it actually gives them more flavor. As the vegan s'mores cookie dough chills in the fridge the sugar will soak up some of the moisture and lead to a sweeter cookie!
- Makes the dough easier to scoop! The dough is going to be sticky right after mixing and needs this chill time for easier scooping.
Only bake one tray at a time
Yes, it may take slightly longer, but it's really important! I recommend baking only one tray of cookies at a time and always baking right in the center of the oven for the best results.
Do not overbake the cookies!
This is a common problem I see people make when they first start baking vegan cookies. However, it's really important to follow the baking time in the recipe below of 14-16 minutes.
Though the cookies will look lighter and barely cooked on the inside, they will keep cooking on the baking tray after you remove them from the oven. Also, I can't stress how important it is to use parchment paper for evenly cooked cookie bottoms!
Use a pastry cutter or large mug for perfectly round cookies!
This was a trick I learned from Cloudy Kitchen which she calls the "cookie scoot". Basically, use a round cookie cutter (or large mug in my case!) that is slightly larger than the cookie and swirl the cookies around inside to form them into a round cookie. It's important to do this step right after these vegan smore's cookies come out of the oven and are still warm.
FAQ & Substitutions:
While you COULD make your own vegan marshmallows, I chose to use Dandies Brand. They're awesome, super fluffy, and have a vanilla flavor which makes them perfect for any vegan marshmallow cookie recipe. I already bought the large marshmallows, so I broke each into 6 pieces, but feel free to buy the mini marshmallows too.
Any vegan chocolate works! For this recipe I used Theo Dark Chocolate Bars cut into chunks, but a few other favorites of mine are Lily's Dark Chocolate Bars (stevia sweetened), or Pascha Dark Chocolate Chips.
P.S- While these s'mores cookies are made without graham crackers, feel free to add in a few crumbled up graham crackers if you want!
While I personally haven't tried making these cookies gluten-free, if you do try it I'd recommend using a 1:1 GF Baking Flour like Bob's Red Mill.
As for refined sugar-free, it should work, but again I haven't tried it. If you do chose to use a sugar alternative make sure it is granulated. I recommend coconut sugar or maple sugar.
Yes! Just scoop the dough into balls and freeze on a parchment-lined sheet pan in the freezer. Once frozen, transfer the cookies to a ziplock bag or freezer safe container. The baking time will need to be increased slightly for frozen cookies (usually 2-3 more minutes) so do keep that in mind!
My personal preference is to store leftover cookies in the freezer in a closed container where they will keep up to 1 month. However, these cookies can also be stored in a closed container in the fridge for 7 days or at room temperature for 2-3 days.
I truly hope you love these homemade Vegan S'mores Cookies! They're chewy in the center with the best crispy edges and will truly WOW anyone you make them for. Enjoy!
Looking for more vegan cookie recipes? Check out these SGTO favorites!
- ½ cup room temperature vegan butter (113 grams, I used Earth Balance)
- ½ cup white organic sugar (102 grams)
- ¼ cup brown sugar, packed (50 grams)
- 1 flax egg (1 Tbsp (10 grams) ground flax seed mixed with 3 Tbsp water and left to sit 5-10 minutes)
- 1 tsp vanilla bean paste (6 grams, or 2 tsp vanilla extract)
- 1 ½ cups all-purpose flour (188 grams)
- ¼ tsp baking powder (1 gram)
- ¼ tsp baking soda (1 gram)
- ¼ tsp salt (1 gram)
- 5 large vegan marshmallows (about 60 grams, each marshmallow should be broken into 6 pieces or use 20 mini marshmallows)
- ⅓ cup chocolate chunks (about 45 grams)
- First, add the room temperature vegan butter, white sugar, and brown sugar to a mixing bowl. Then, use an electric mixer to cream the butter and sugar together until fluffy (about 1 minute).
- Next, add in the flax egg and vanilla bean paste and mix together for about 20 seconds.
- Then, add in the all-purpose flour, baking powder, baking soda, and salt. Make sure to add the flour first and then add the other ingredients on top. Then, use a fork to gently sift the baking powder, baking soda, and salt into the flour. Once sifted, mix everything together until a thick cookie dough forms.
- Add the chocolate chunks and marshmallow pieces to the cookie dough and gently fold in with a spatula to evenly distribute throughout the dough. Then, cover with plastic wrap and add the bowl of dough to the fridge to chill for 1-2 hours.
- About 10 minutes before removing the dough from the fridge preheat the oven to 350F and line a baking tray with parchment paper.
- Then, use a cookie scoop to scoop out 12 evenly sized cookies (about 40-45 grams per cookie) and place on the baking sheet. Make sure to space the cookies at least 2 inch apart on the tray and do not flatten them as they will spread while baking. All of the cookies will not fit on one baking sheet, so I recommend baking 6 cookies at a time on one tray vs. putting two trays in the oven at the same time.
- Bake for 14-16 minutes until bottoms are lightly browned and the cookies are cooked through but have slightly soft centers. The cookies will continue baking after they are removed from the oven so the centers should still be soft, but not glossy or raw, when they are removed from the oven.
- Remove the cookie tray from the oven and immediately tap the tray on the counter to produce a more “wrinkly” cookie and help deflate the cookies. For round cookies, use a round cookie cutter (or large mug in my case!) that is slightly larger than the cookie and swirl the cookies around inside to form them into a round cookie. This step will only work if you do it while the cookies are still warm.
- Then, let the cookies cool on the baking sheet for 5-10 minutes. The cookies will be soft and puffy out of the oven and will naturally deflate a little while cooling.
- Serve the slightly cooled cookies and enjoy!
- For this recipe I recommend Dandies Vegan Marshmallows or mini marshmallows
- If you would like to make the dough and freeze it scoop the dough into balls and freeze on a parchment-lined sheet pan in the freezer. Once frozen, transfer the cookies to a ziploc bag or freezer safe container. The baking time will need to be increased slightly for frozen cookies (usually 2-3 more minutes) so do keep that in mind!
- Leftover cookies can be stored in the freezer in a closed container up to 1 month, in the fridge for 7 days, or at room temperature for 2-3 days.
- If using Miyokos butter or Earth Balance from a tub, add in 1-2 Tbsp (8-16 grams) additional flour to the recipe as these butters contain more moisture. I recommend making this recipe with Earth Balance baking sticks.
- Please read blog post above for more cookie baking tips!
Nutrition Information:Yield: 12 Serving Size: 1 cookie (1/12 recipe)
Amount Per Serving: Calories: 284Total Fat: 18gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 42mgSodium: 215mgCarbohydrates: 30gFiber: 1gSugar: 16gProtein: 2g
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