Rich, chewy vegan Chocolate Marshmallow Cookies—better than s’mores—made in one bowl. These double-chocolate cookies, studded with chocolate chips and vegan mini marshmallows, bake up soft, gooey, and utterly decadent.
These are truly gooey cookies. Melty chocolate chips and stretchy vegan marshmallows turn an already decadent double chocolate cookie into something extra special. The marshmallows add a delightful chew and a toasty note reminiscent of campfire s’mores—without the mess.
The cookie dough comes together in a single bowl, producing a thick batter that yields soft, brownie-like cookies loaded with chocolate and pockets of marshmallow. They’re ideal for summer gatherings, campfires, or any time you want a rich, comforting treat.
Are marshmallows vegan?
Most conventional marshmallows contain gelatin and are not vegan. Fortunately, there are excellent vegan options on the market. Brands like Dandies or certain store-brand vegan marshmallows perform beautifully in baking and taste great when toasted.
How to make these cookies from scratch
Start by melting the vegan butter and whisking it with the granulated sugar in a large bowl. Add vanilla, ground flaxseed, and soy or other plant-based milk, then combine well.
Sift the dry ingredients—flour, Dutch-processed cocoa powder, baking soda, and salt—directly over the wet mixture and stir until a thick dough forms. Fold in vegan chocolate chips or chunks and the mini vegan marshmallows, reserving a few to press on top before baking.
Scoop about two tablespoons of dough per cookie, roll into balls, and flatten slightly on a parchment-lined baking sheet; they will spread a bit while baking. Optionally press extra chocolate chips or marshmallows on top for presentation.
Bake until the edges are set but the centers remain soft—about 10 minutes. Allow cookies to rest on the baking sheet for five minutes to firm up, then transfer to a cooling rack to cool completely.
Do the marshmallows melt while baking?
Vegan mini marshmallows soften and become gooey in the oven but generally keep their shape rather than liquefying. They brown lightly on the surface, giving that toasted-marshmallow flavor. For an extra-toasty finish, lightly brown the marshmallow tops with a kitchen blow torch after baking.
Tips and substitutions
- Vegan butter: You can substitute refined coconut oil for the vegan butter if preferred.
- Non-dairy milk: Use soy, almond, cashew, oat, or any plant-based milk you like.
- Graham crackers: Fold in crushed vegan graham crackers to emphasize the s’mores flavor.
- Rocky road variation: Add chopped almonds or other nuts for extra texture.
- Gluten free: Swap the all-purpose flour for a gluten-free all-purpose blend of equal measure.
- Storage & freezing: Store cookies at room temperature in an airtight container for several days, or freeze in a sealed bag for up to three months.
More vegan cookie ideas
- Oatmeal Chocolate Chip Cookies
- Chocolate Peppermint Cookies
- No-Bake Cookies
- Ultimate Vegan Chocolate Cookies
Chocolate Marshmallow Cookies
Ingredients
- 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
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Melt the vegan butter and stir it with the sugar in a large bowl. Add vanilla, ground flax, and soy milk, mixing until combined.
- Sift the flour, cocoa powder, baking soda, and salt over the wet ingredients and stir until a thick dough forms. Fold in chocolate chips and marshmallows, leaving some to press on top if desired.
- Scoop about 2 tablespoons of dough per cookie, roll into balls, and flatten slightly on the prepared sheet. Decorate tops with extra chips or marshmallows if you like.
- Bake ~10 minutes. Cookies will look soft but will firm as they cool. Let rest on the baking sheet 5 minutes, then transfer to a rack to cool completely.
- For extra toast, briefly brown the marshmallow tops with a kitchen blow torch after baking.
Notes
- Refined coconut oil can replace vegan butter.
- Any plant-based milk works in place of soy milk.
- For a gluten-free version, use a gluten-free all-purpose flour blend.