Any time I go a month or so without a new cookie recipe it feels like it has been too long. Cookies are my favorite dessert to eat, so they are also one of my favorite things to make. I love experimenting with new flavors, mix-ins and dough making methods. And today I have a fun one for you: Marshmallow Stuffed Double Chocolate Cookies.
First, make a well in a cookie dough ball 
Then, fill the well with marshmallows 
And roll into a ball
Do you use vegan alternatives in baking? Obviously, I do, and there are plenty of them on the market to try out. Some of them work the exact same way. Vegan butter, for example, works just like regular old butter. I use it in all my baking and have never had any problems with it.
But, there are some vegan alternatives that look similar on the surface, but don’t work quite the same way when applied. Subbing aquafaba for egg whites is one example and vegan marshmallows are another. Both items look exactly like their animal based counterparts, but have crucial differences that make them act differently when you actually try to substiyute them into recipes.
Aquafaba may look like meringue when its whipped, but its made of starch rather than protein making it more volatile. And vegan marshmallows contain no egg white or gelatin. So, while they look and taste the same, they don’t act quite the same. And that doesn’t mean these aren’t good ingredients. They are! You just cant work with them exactly how you would work with the traditional ingredients.
For these Marshmallow Stuffed Double Chocolate Cookies I obviously use vegan marshmallows. I’ve tried to work with vegan marshmallows quite a few times with mixed results. For topping things like Gingerbread Hot Chocolate, or for toasting on a fire for s’mores, they’re perfect! They taste just like a regular old marshmallow.
But, for baking, in my experience, they don’t work quite the same as their counterparts. If you mix them into a cookie as you would a chocolate chip, the marshmallows melts completely leaving holes in the cookies. Or they get really firm and chewy like a caramel candy. And, they don’t puff up quite as big as their traditional counterparts either.
This left me wondering what to do with my bag of vegan marshmallows. And then, I had an idea. I wrapped the a few marshmallows in the center of some cookie dough and baked the cookies stuffed with marshmallow. And it worked wonderfully! So, these Marshmallow Stuffed Double Chocolate Cookies were born. This method stopped the marshmallows from melting into liquid and gave the cookies a super tasty gooey marshmallow center.
If you’re ready to bake a fudgy cookie and its filled with gooey melty marshmallow, this is recipe is for you. These Marshmallow Stuffed Double Chocolate Cookies are best warmed up before eating so the marshmallow center is gooey!
Vegan Marshmallow Stuffed Double Chocolate Cookies
Ingredients
- 8 Tbsp Non-Dairy Butter I used Country Crock Buttery Sticks, the avocado oil variety
- 1 Cup Granulated Sugar
- 1 Tbsp Molasses not blackstrap
- 2 Tbsp Ground Flax Seed
- 2 tsp Instant Espresso Powder Instant coffee will work too!
- 2 tsp Vanilla Extract
- 5 Tbsp Water
- 1/2 Cup Cocoa Powder, sifted
- 1 1/2 Cups All Purpose Flour
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 3/4 tsp Kosher Salt 1/2 this amount if using fine grain/table salt
- 1 1/4 Cups Chocolate Chips or Chopped Chocolate
- Approximately 1 1/2 Cups Mini Marshmallows I used Dandies
- Sea Salt for Sprinkling (optional)
Instructions
- In a small bowl, combine ground flax, instant espresso powder, vanilla and water. Stir to combine and set aside.
- In a large bowl using a wooden spoon, or in the bowl of your stand mixer fitted with the paddle attachment, cream the butter, sugar and molasses together until creamy and well combined.
- Add the flax mixture and mix well.
- Add the cocoa powder and mix until well combined.
- Add flour, salt, baking powder and baking soda and mix until just combined.
- Add chocolate chips and mix just until they are distributed.
- Cover and place the dough in the refrigerator for 1 hour to chill.
- Preheat oven to 350* F. Line a sheet tray with parchment.
- Using a 1/4 cup measure that has bee sprayed with nonstick spray, portion out the dough into 14 mounds.
- Working one at a time, make a well in a mound of dough and place 3-4 mini marshmallows into the well. Then, cover the marshmallows and gently roll the dough into a sphere with the palms of your hands.
- Repeat until all the cookies are stuffed with marshmallow.
- Place 6-8 dough balls on a cookie sheet, leaving at least 2 inches of space between each. Place the remaining dough balls back into the refrigerator.
- Gently press the balls down to keep them from rolling around. Sprinkle each cookie with flakey sea salt, then bake in a 350* oven for 18-21 minutes or until the edges of the cookies are set.
- Allow the cookies to cool on the baking sheet for at east 5 minutes before moving to a wire cooling rack to cool completely.
- Repeat with the remaining cookie dough balls.
- These cookies will stay fresh in an air tight container at room temperature for 3 days, or freeze them for 1 month.
- I definitely recommend heating them up a bit before eating so the marshmallow is gooey!
Let me know how you like this recipe and if there is anything you’d like to see me make next!
