S’mores are one of my favorite cold weather, cozy snacks. Because they’re made over a fire, I automatically associate them with feelings of warmth. The last couple of weeks have been bitter and filled with blizzards, making me crave a comforting, sweet treat. I had a bunch of vegan mini marshmallows that I had been using in hot chocolate and I decided to add these to some chocolate chip cookie dough. By making these cookies, you can bring the flavor of s’mores into your home without having to use a fireplace.
These cookies only take a few minutes and minimal ingredients to make. I used the mini marshmallows by the brand Dandies but I have seen other brands out there like Trader Joe’s if you aren’t able to find these. One tip that I have is to try and stuff the marshmallows into the middle of your dough balls as you drop them, so they don’t ooze out and burn. You can double the amount of chocolate chips if you want a more rich cookie.
YIELDS
15 cookies
PREP TIME
COOK TIME
TOTAL TIME
- 1.5 tbsp ground flax seed
- 3 tbsp water
- 1/2 cup room temperature earth balance butter
- 1/3 cup cane sugar
- 1/4 cup brown sugar
- 1 tsp vanilla extract
- 1 cup all purpose flour
- 1/2 tsp baking soda
- 1/2 cup vegan mini marshmallows
- 1/4 cup vegan chocolate chips
- 1.5 tbsp ground flax seed
- 3 tbsp water
- 1/2 cup room temperature earth balance butter
- 1/3 cup cane sugar
- 1/4 cup brown sugar
- 1 tsp vanilla extract
- 1 cup all purpose flour
- 1/2 tsp baking soda
- 1/2 cup vegan mini marshmallows
- 1/4 cup vegan chocolate chips
Directions
1. Preheat oven to 350°F.
2. Add the ground flax and the water to a small mixing bowl and set aside to make a flax egg.
3. Add the butter and the sugars to a large mixing bowl and cream together. Add the flax egg and vanilla and stir together.
4. Add the flour and the baking soda and mix well.
5. Fold in the marshmallows and chocolate chips.
6. Drop cookie dough balls into a cookie sheet lined with parchment paper.
7. Bake for 12 minutes, until golden brown.
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Photo: Lauren Sacerdote
