Vegan Marshmallow Stuffed Double Chocolate Cookies
These Vegan Dark Chocolate Marshmallow Cookies are decadent, simple to make and filled with gooey marshmallows. These cookies will please any crowd!
Equipment
- 1 Mixing Bowl
- 1 Wooden Spoon or Electric Hand Mixer
- Measuring Cups and Spoons
- 1 Baking Sheet
- Parchment Paper
Ingredients
- 8 tablespoon Non-Dairy Butter I used Country Crock Buttery Sticks, the avocado oil variety
- 1 Cup Granulated Sugar
- 1 tablespoon Molasses not blackstrap
- 2 tablespoon Ground Flax Seed
- 2 teaspoon Instant Espresso Powder Instant coffee will work too!
- 2 teaspoon Vanilla Extract
- 5 tablespoon Water
- ½ Cup Cocoa Powder, sifted
- 1 ½ Cups All Purpose Flour
- 2 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ¾ teaspoon Kosher Salt ½ this amount if using fine grain/table salt
- 1 ¼ Cups Chocolate Chips or Chopped Chocolate
- Approximately 1 ½ 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 ¼ 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.
- Cool slightly, serve.