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Vegan Classic Brownies

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A vegan version of my favorite brownies! These Vegan Classic Brownies are delicious, chewy, and complete with a delicate, crackly top. I promise you won’t miss the eggs or dairy in this easy recipe!

Vegan Classic Brownies

You all have been asking me for vegan brownies for months now, and I’m so excited to finally have this recipe for you! After lots of trial and error, I’ve landed on a mix of simple ingredients so you can make Vegan Classic Brownies at home when the chocolate craving hits.

I’m going to go ahead and put it out there that I don’t recommend any substitutes for this recipe. Trust me. I tried this recipe with flaxseed meal, aquafaba, egg replacers, chocolate chips, and many different amounts of flour and cocoa powder. I think it wasn’t until my 9th test that I finally figured out the perfect formula of ingredients.

Most importantly, you must use chopped chocolate for this recipe. Chocolate chips will not work. If you’ve made my brownie recipes before, this will seem odd given that I always use chocolate chips to achieve beautiful brownies. But this recipe is different. The eggs have been replaced with corn starch and water, and there is a lot more flour! And you have to use chopped chocolate. Or your brownie batter will boil and bubble, refuse to set, and be a gritty brownie mess! So trust me, and use your favorite vegan chocolate bars!

The ingredients you’ll need for this recipe:

  • Solid chocolate bar(s) – I like to use the $5 dark chocolate Pound Plus bar from Trader Joe’s. If that’s not an option, feel free to use your favorite vegan chocolate bars! (I’ve also made these brownies with the Moser-Roth chocolate bars from Aldi)
  • Plant-based butter – I’ve had success using both Earth Balance Buttery Sticks and Country Crock Plant Butter sticks
  • Olive oil
  • Vanilla extract
  • Corn starch + water – the magic binder for these vegan brownies!! I’m not sure if arrowroot or tapioca starch will work, so I can only recommend corn starch
  • Sugar – feel free to use your favorite granulated sugar. I like to use a 50:50 mix of coconut and raw or regular cane sugar
  • Salt
  • Baking powder – this will add lift to the brownies since there are no whipped eggs to provide lift
  • Dutch-process cocoa powder – this cocoa powder has a darker color and deeper flavor than natural cocoa powder. The Hershey’s Special Dark cocoa is now 100% Dutched and the easiest to find in US grocery stores
  • All-purpose flour
Yield: 16 Small Brownies

Vegan Classic Brownies

Vegan Classic Brownies

Delicious and chewy Classic Brownies made vegan! I promise you won't miss the eggs or dairy in this easy brownie recipe!

Prep Time 30 minutes
Cook Time 25 minutes
Additional Time 1 hour
Total Time 1 hour 55 minutes

Ingredients

  • 8oz dark or semi-sweet chocolate bar, chopped (NOT chocolate chips)
  • 1/4 cup plant-based butter
  • 1/4 cup olive oil
  • 1/4 cup warm water
  • 6 Tbsp corn starch
  • 1 cup granulated sugar (can be raw, white, brown, or coconut)
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/4 cup Dutch-process cocoa
  • 1 cup + 2 Tbsp unbleached all-purpose flour

Instructions

  1. Preheat your oven to 350°F and prepare an 8x8" baking dish with non-stick spray and parchment paper. I like to cut one long, thin strip of parchment paper to cover the bottom + two sides of the dish. Then fold the excess over the two edges and trim with scissors, keeping about a 1/2" of excess paper.
  2. In a microwaveable bowl, add the chopped chocolate, plant butter, and olive oil. Heat in 15-30 second intervals, stirring between each, until the chocolate is all melted and smooth; set aside.
  3. In a small bowl, combine the warm water and corn starch. Use a firm spoon to mix the two until they reach a thin, uniform consistency - it's normal for it to be goopy and thick at first.
  4. Add the corn starch mix to a large bowl, along with the sugar. Mix for about 30 seconds. Then stir in the vanilla extract.
  5. Add the salt and baking powder. Then sift in the cocoa powder and flour. Use a large spoon or spatula to mix the ingredients all together, until no flour pockets remain. The batter will be more like a sticky cookie dough. It will be a lot thicker than traditional brownie batter.
  6. Spoon the batter into your prepared baking dish. Use your fingers to gently spread, press, and smooth the batter into the dish, making an even layer of batter.
  7. Bake the brownies at 350°F for 20-25 minutes or until the center looks firm and a toothpick inserted into the middle comes out with a few big crumbs.
  8. Allow brownies to cool completely before lifting them up and out of the baking dish with the parchment paper "tabs". Slice the brownies into 9 or 16 equal pieces.
  9. Store leftovers in an airtight container at room temperature.

Notes

  • After multiple tests for this recipe, I recommend you only follow this recipe as written
  • You must use chopped chocolate bars and NOT chocolate chips. When this same recipe was made with chocolate chips, the batter boiled in the oven and never set
  • I like to use the Pound Plus chocolate bars from Trader Joe's here in the US. Both of their "dark chocolate" bars are free of dairy

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 193Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 8mgSodium: 113mgCarbohydrates: 26gFiber: 1gSugar: 20gProtein: 1g

calculated nutrition information may not always be accurate

© Rachael | Sugared & Stirred
Cuisine: American / Category: Brownies

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Tomato Harissa Tart with Homemade Puff Pastry (vegan option)

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A spicy Tomato Harissa Tart made with an easy homemade puff pastry! Put your tomatoes and garlic to use in this seriously delicious, savory tart! With a flakey, “buttery” crust, this tart makes for a perfect appetizer or snack.

Tomato Harissa Tart

When my husband brought home a pack of red-brown kumato tomatoes, I set out to make my first ever savory Sugared & Stirred recipe! Now, this recipe is very simple, and, to be honest, isn’t much of a “recipe”. I had a small jar of unopened harissa paste in my pantry, lots of kumato tomatoes, and a craving for something buttery, garlicky, and relatively simple to make.

After Googling “homemade puff pastry” I came across two similar recipes from Baking a Moment and An Italian in My Kitchen to help me along the way. I used plant-based butter in place of the regular butter (and less of it) and then kind of just winged it on the whole laminating thing.

Once the dough had been rolled and chilled three times, I topped it with a simple egg wash (or melted coconut oil if vegan), the harissa paste, salted tomato slices, and big pieces of sliced garlic (optional, but who doesn’t love garlic?!). The end result is a beautiful, Summer-y tart bursting with flavor. And if you’re not dairy-free, I won’t fault you for indulging in a bit of store-bought puff pastry. You do, you. But whatever you do, make this tart!

What is Harissa Paste?

Harissa paste is a red, spicy Tunisian hot chili pepper paste made with herbs and spices like garlic, coriander, and caraway. I got mine from Trader Joe’s (here in the US), but there are homemade recipes you can make, if that’s your thing. Bon Appétit has one that sounds delicious.

If you like your food spicy, then I recommend spreading 2-3 whole tablespoons over your dough. For a less spicy pastry, you could do just 1 tablespoon – a little goes a long way in the spice department.

How to Make Dairy-Free Puff Pastry

I promise you that making your own puff pastry is not as difficult as it may seem. And if you’re vegan or follow a dairy-free diet, then you have no choice but to make your own (as far as I know anyway)!

You’ll start by mixing flour with a little bit of salt, and then you’ll use a fork to mix in cubes of cold butter. I like to cut my plant butter into cubes and then pop them back in the refrigerator for a few minutes to let them chill. Once all of the cold butter cubes have been added to the flour mixture and are well coated with flour, you’ll add some ice cold water (sans ice). You want to mix the dough until it just comes together. It will look “shaggy” and a bit crumbly.

At this point, you’ll turn your dough out onto a lightly floured surface and use your hands to bring it all together, kneading the dough ball a few times until it’s no longer crumbly. But you don’t want the butter to melt, so be sure you only knead it a few times! You want to see lots of butter chunks in the dough – this is what gives the pastry the flakey rise. You’ll wrap and chill the dough before laminating it.

To laminate the dough, you’ll roll the dough into a large rectangle and then fold the two shorter edges to meet in the middle. Then you’ll turn the pastry dough and fold it like a book. You’ll re-chill the dough and repeat this process two more times before building your tart.

Yield: 8 Slices

Tomato Harissa Tart with Homemade Puff Pastry

Tomato Harissa Tart with Homemade Puff Pastry

A bright and Summer-y tart topped with spicy harissa, tomatoes, and lots of fresh garlic. With a homemade puff pastry, this delicious tart can easily be made vegan!

Prep Time 30 minutes
Cook Time 30 minutes
Additional Time 3 hours 30 minutes
Total Time 4 hours 30 minutes

Ingredients

Puff Pastry

  • 1 cup (2 sticks) cold plant-based butter, cubed
  • 2 cups unbleached all-purpose flour
  • 1/4 tsp salt
  • 1/2 cup ice cold water

Topping/Filling

  • 6 small tomatoes
  • 1/2 tsp salt
  • 2-3 Tbsp harissa paste
  • 6 cloves garlic, sliced
  • 1 egg for egg wash (or coconut oil if vegan)

Instructions

Prepare the Puff Pastry

  1. Cut your plant butter into cubes and place in the refrigerator to chill for 5 minutes.
  2. In a medium bowl, combine the flour and salt. Add the chilled, cubed butter and stir gently with a fork, leaving the chunks of butter intact. Once the butter cubes are all coated with flour, add the ice cold water (but no ice). Use a fork to gently bring the dough together - it will look shaggy and a bit crumbly. Do not over-mix it!
  3. Turn the dough out onto a lightly floured surface. Use your hands to bring it together into a ball and then gently knead it a few times. You don't want the chunks of butter to melt, so it's important to work quickly and be careful not to over-handle the dough.
  4. Flatten the dough ball to a disc shape, wrap in plastic or parchment paper, and refrigerate for an hour or until the dough has firmed up.
  5. On a lightly floured surface, roll the dough out into a rectangle. Fold the short sides up into the middle until the meet. Then turn the pastry and fold the dough together like a book. You should be left with a small, folded rectangle of dough. Re-wrap this dough and chill for another 30 minutes. Repeat this process two more times. Finally, after the third roll and fold, chill the dough for an hour.
  6. Cut a piece of parchment paper the size of a baking sheet. Roll the chilled dough out into a rectangle roughly 1/8"-1/4" thick. Feel free to trim up any rough edges or leave as-is.
  7. In a small bowl, beat 1 egg and then lightly brush the egg over the surface of the pastry. Transfer the pastry (along with the parchment paper) to a baking sheet and refrigerate for 15 minutes.

Build + Bake the Tart

  1. Preheat your oven to 400°F.
  2. Slice the tomatoes and sprinkle salt on both sides of each tomato slice. Allow salted slices to sit for 5 minutes (they will release lots of excess juice/moisture).
  3. Meanwhile, slice the garlic and set aside.
  4. Spread harissa paste over the cold puff pastry, leaving about a 1/2" border.
  5. Top the harissa paste with the tomato slices (shaking off + discarding the excess juice) and then the garlic slices. Chill the tart (on the baking sheet) for 10 minutes.
  6. Bake the tart at 400°F for 25-30 minutes or until the edges have puffed and are golden brown.
  7. Slice into 8 pieces and enjoy!

Notes

  • Dough can be prepared and chilled one day ahead of time
  • For a vegan tart, use melted coconut oil in place of the egg wash

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 195Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 50mgSodium: 424mgCarbohydrates: 30gFiber: 3gSugar: 2gProtein: 6g

calculated nutrition information may not always be accurate

© Rachael | Sugared & Stirred
Cuisine: American / Category: Pastries

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Vegan Oatmeal Chocolate Chunk Cookies

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Soft-baked Oatmeal Chocolate Chunk Cookies made totally vegan without any dairy or eggs! These easy and quick cookies are delicious, and they taste just like the “real deal”!

Vegan Oatmeal Chocolate Chunk Cookies

Okay, so if you know me then you know I don’t actually follow a vegan diet (many of my recipes include eggs), but I do love to provide vegan recipes for all my vegan and egg-avoiding friends out there!

I decided to bake these cookies on a whim last week, and when I saw that we were out of eggs and flaxseed meal – my go-to vegan egg replacer – I figured it was time I gave the Bob’s Red Mill Egg Replacer in my pantry a go. And you guys. These cookies came out soft, tender, and just like how I would expect a regular oatmeal chocolate chunk cookie to taste! This post isn’t even sponsored. I’m just a big fan of how the BRM Egg Replacer made my cookies taste, and I want to share the goodness with you!

My favorite way to eat these cookies is right out of the oven, with a sprinkle of sea salt on top. They’re warm, gooey, and tender when warm, but these cookies were still soft the next day. And the next. Feel free to play around with the chocolate. I added dark chocolate chunks (from a sea salt caramel chocolate bar!) and semi-sweet chocolate chips for an ultimate chocolate experience. Yum!

How to Make Vegan Cookies

In order to make these cookies vegan (without any animal products), you’ll need a stick of plant-based butter and a good egg replacer. Now, for the cookies pictured here, I used a Country Crock Plant Butter stick with avocado oil and Bob’s Red Mill Egg Replacer (the gluten-free one). Since oatmeal cookies are a bit more forgiving, I believe that flax egg will also work in this recipe. Whichever egg replacer you choose will affect how much water you’ll need to add to the dough. If you decide to use flax egg, you’ll only need to add 1 additional Tbsp of water to the dough. Take a look at the recipe and recipe notes for a breakdown.

Some of the ingredients for these cookies + substitutions:

Plant-based butter is the perfect vegan replacement for real butter. It’s tasty and adds that buttery flavor we all love. I like to use the Country Crock Plant Butter sticks with avocado oil.

Coconut sugar is one of my favorite better-for-you sugars. It’s low GI, unrefined, and tastes nothing like coconut! If you don’t have any on hand, I recommend using your favorite granulated cane sugar (raw, white, or brown).

Brown sugar adds moisture and sweetness to these cookies! For a healthier cookie, you can use coconut sugar in its place.

Egg replacer is what makes these cookies vegan! Since oatmeal cookies are more forgiving than a traditional chocolate chip cookie, you can use flax egg (see recipe notes) or the Bob’s Red Mill Egg Replacer.

Quick oats keep these cookies soft and help create that perfect cookie shape. I haven’t tried this recipe with old-fashioned oats.

Water is added in at the last step to bring moisture to the cookie dough. How much water you’ll need will depend on which egg replacer you use (see recipe notes).

Yield: 12 Cookies

Vegan Oatmeal Chocolate Chunk Cookies

Vegan Oatmeal Chocolate Chunk Cookies

Soft-baked oatmeal cookies made without any dairy or eggs! These delicious cookies are full of warm cinnamon and dark chocolate chunks, and they taste just like the cookies we all know and love!

Prep Time 20 minutes
Cook Time 20 minutes
Additional Time 10 minutes
Total Time 50 minutes

Ingredients

  • 1/2 cup plant-based butter stick, softened
  • 1/2 cup brown sugar, packed
  • 1/4 cup coconut sugar
  • 1 egg alternative (see note)
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1 cup quick oats
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon (optional)
  • 1 Tbsp water
  • 1/2 cup dairy-free chocolate chips
  • 1/2 cup chopped dairy-free chocolate
  • Flakey sea salt to sprinkle (optional)

Instructions

  1. Preheat your oven to 350°F and line two baking sheets with parchment paper. Prepare your egg replacer with 3 Tbsp of water (see note).
  2. In a large bowl, use a hand mixer to cream together the plant butter and sugars until combined and fluffy. Beat in the vanilla and then the egg replacer; set aside.
  3. In a medium bowl, whisk together the flour, oats, baking soda, salt, and cinnamon. Add the dry ingredients to the wet and mix with a large spoon or spatula. Stir in the water and then the chocolate, saving a little of the chocolate to top your dough balls (you can also use any extra chocolate on hand to top the dough balls).
  4. Scoop dough balls 3 Tbsp in size, placing six on one of your prepared baking sheets. Roll each dough ball smooth and press extra chocolate pieces into the tops of each one. Flatten the dough balls until they resemble thick discs.
  5. Bake cookies at 350°F for 7 minutes, then lower the temperature to 300°F and bake for an additional 2 minutes (you want these cookies to be sightly under-baked). Allow cookies to cool on the baking sheet for 5 minutes before gently moving to a cooling rack. Sprinkle the baked cookies with flakey sea salt.
  6. Bake the remaining cookie dough. Once your cookies have cooled, you can store them in an airtight container at room temperature.

Notes

  • Be sure to use a full 3 Tbsp of water for your egg alternative. If using the Bob's Red Mill Gluten-Free Egg Replacer, the package will direct you to use only 2 Tbsp of water; go ahead and use 3. For a flax egg, mix 1 Tbsp flaxseed meal with 3 Tbsp of warm water; mix and allow to thicken for 5 minutes.

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© Rachael | Sugared & Stirred
Cuisine: American / Category: Cookies

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Cinnamon Streusel Dessert Pizza (vegan)

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This Cinnamon Streusel Dessert Pizza is an ultra sweet, totally delicious pizza loaded with brown sugar, cinnamon, and vanilla icing! This simple vegan dessert makes for an excellent accompaniment to your weekend pizza night…or, you know, any night.

Cinnamon Streusel Dessert Pizza

Does anyone else remember that bomb dessert pizza from Godfather’s Pizza? I honestly don’t even know if that pizza joint still exists, but I do have fond memories of devouring slices of a sugary, buttery pizza topped with white icing. This Cinnamon Streusel Dessert Pizza is my attempt at recreating that pizza!

It’s an easy pizza dough topped with a 5-ingredient streusel topping (with lots of brown sugar!), all drizzled with the easiest icing ever. And it’s delicious. A completely indulgent, sugary treat that will disappear in no time. Seriously, it’s way too easy to eat at least two slices of this stuff.

How to make Dessert Pizza

For this pizza, you’ll start out by making a simple dough. If you’ve never made pizza dough before, don’t fret. I promise, it’s easy (even for a yeasted bread beginner!). I followed along a recipe from Martha Stewart, tweaking it a bit, and my toddler did most of the work (i.e. mixing)!

You’ll allow the yeast to come alive in a little warm water and sugar, mix that with a bit of oil, salt, and flour, and with a few stirs, you have a dough! Then you’ll let that little ball of dough rise in a greased bowl – I like to put mine in a warm oven that’s been preheated to 200°F and then turned off before putting the bowl in there – until it doubles in size, 45 minutes to an hour.

After kneading the dough a few times, you’ll grease your pizza pan (or baking sheet) and work the dough evenly across the surface. Sprinkle the streusel topping over the pizza dough and bake! Once the pizza is out of the oven, whip up the 3-ingredient icing and drizzle it on while the pizza is warm. Then the only thing left to do is try not to eat the whole pizza. Or don’t. It’s your life, and I don’t judge.

Some of the ingredients for this recipe + substitutions:

Bread flour makes sure your pizza crust comes out like, well, pizza crust! There will be a slight crispiness to the outside of the crust, while the inside will be chewy. All-purpose flour will work fine as a substitute.

Vegetable oil helps bring the dough together. I like to use olive oil in most of my baking (including this pizza dough), but you can use avocado oil or regular vegetable oil.

Sugar makes this a dessert pizza! I used raw cane sugar for the crust and streusel topping. You can use regular granulated sugar, more brown sugar, or coconut sugar – if using coconut sugar, watch that the streusel doesn’t burn while baking.

Brown sugar adds a delicious molasses flavor to the streusel topping. I love brown sugar! You can even find a raw version, if that’s your thing. Of course, you can also use regular granulated sugar or coconut sugar in its place (see note directly above).

Cinnamon is one of my favorite spices in baking. I love using Saigon cinnamon for its more complex, distinct flavor. Not a fan of cinnamon? You can leave it out!

Plant-based butter is necessary for the proper streusel texture. I only recommend using the stick kind of butter (the tub plant butter didn’t crumble properly for me). You can also use regular butter if you’re not vegan or dairy-free.

Plant-based milk brings the icing together. Feel free to use whatever milk you have on hand. If you have no milk, you can use water in its place.

Yield: 8 Slices

Cinnamon Streusel Dessert Pizza

Cinnamon Streusel Dessert Pizza

A chewy, homemade pizza crust topped with a delicious cinnamon sugar streusel and easy vanilla icing! This sweet, comforting, vegan-friendly pizza will fly off the cutting board!

Prep Time 45 minutes
Cook Time 10 minutes
Additional Time 1 hour 10 minutes
Total Time 2 hours 5 minutes

Ingredients

Pizza Dough

  • 3/4 cup warm water
  • 1 packet active dry yeast
  • 1 tsp sugar
  • 2 Tbsp vegetable oil (I used olive oil)
  • 1 tsp salt
  • 1 3/4 cups bread flour

Streusel Topping

  • 1/4 cup plant-based stick butter, melted
  • 1/2 tsp vanilla extract
  • 3/4 cup all-purpose flour
  • 1/2 cup brown sugar, packed
  • 1/2 cup raw cane sugar (or regular granulated sugar)
  • 1 Tbsp ground cinnamon

Icing

  • 1 1/3 cups powdered sugar
  • 1/2 tsp vanilla extract
  • 2 Tbsp plant-based milk

Instructions

Prepare the Pizza Dough

  1. In a medium bowl, add the warm water, yeast, and sugar. Stir and then allow the yeast to activate for around 5 minutes. The mixture should look a bit foamy/thick on the top (that's how you know your yeast has been activated).
  2. Add in the oil, salt, and flour, mixing until a dough forms. Use your hands to shape the dough into a ball, and then add the dough to a greased bowl (I used the same bowl, spraying olive oil over the dough remnants). Oil the top of the dough ball.
  3. Cover the bowl with a thin hand towel and place in a warm spot for 45 minutes to an hour or until the dough has doubled in size. I like to preheat my oven to 200°F, turn it off, and then place my covered bowl in the oven with the door slightly open.
  4. Once the dough has doubled in size, turn it out onto a lightly floured surface and knead a few times until you have a smooth ball.

Assemble the Pizza

  1. Preheat your oven to 425°F and spray your round pizza pan with non-stick spray (I used olive oil). If you don't have a pizza pan, you can use a regular non-stick baking sheet (you'll just need to shape your dough into a circle).
  2. Take your dough ball and use your hands to shape it into a small pizza/disc. Place the dough on the middle of your prepared pizza pan and use your hands to stretch the dough to the edge of your pan. This process will take a few minutes as you continually stretch and push/pull the dough until it stays at the edge without pulling back into the center. Your dough will stay stretched out with enough handling, so be patient.
  3. Prick your pizza dough all over with a fork, leaving about 3/4" of a rim around the edge.
  4. Make the streusel topping by using a fork to combine the melted butter, vanilla, flour, sugars, and cinnamon in a medium bowl. The mixture should be crumbly with a few bigger crumbs. Sprinkle the streusel all over the pizza dough, avoiding the outer crust area.
  5. Bake the pizza at 425°F for 10-12 minutes, checking the pizza at 10 minutes. The crust should be golden in color and slightly pulled away from the edges of your pan. If your pizza over-bakes, you risk burning the streusel.
  6. Allow the baked pizza to cool for 5-10 minutes before drizzling with the icing.

Make the Icing

  1. In a small bowl, combine the powdered sugar, vanilla, and milk, mixing until no sugar lumps remain. If your icing is a bit thick, add more milk, 1 tsp at a time, until it reaches a consistency that can be drizzled. Alternatively, you can pop the icing into the microwave for 30 seconds to thin it out.
  2. Use a spoon or small bowl to pour the icing in a spiral shape over the warm pizza. Slice and enjoy your pizza warm!
  3. Store leftovers in an airtight container at room temperature or in the refrigerator, reheating when ready to eat.
© Rachael | Sugared & Stirred
Cuisine: American / Category: Breads

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S’mores Chocolate Chip Cookies (dairy-free)

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These soft S’mores Chocolate Chip Cookies are stuffed with marshmallow, tons of chocolate chips, and plenty of graham cracker crumbs and pieces! Topped with a pool of melty dark chocolate, these cookies are sure to quickly become a favorite!

S’mores Chocolate Chip Cookies

I’ve been in a very marshmallow-y mood lately, and now that Summer is on the horizon, I’ve been very into all things s’mores. S’mores cheesecake? I want it. S’mores pie? Ohhh yeahhh. S’mores cookies? NEED THEM. You get the idea.

These cookies are everything you want in a good cookie: they’re soft, sweet, loaded with three different chocolates (mini chips, regular chips, and that sweet hunk of dark chocolate on top), and each cookie is made up of three whole tablespoons of dough. Not to toot my own horn, buuut my husband, who usually avoids sweets, quickly proclaimed these as his new favorite cookie. This is a big deal coming from a guy who I usually have to convince to even taste test for me. But then again, look at these cookies. Who can resist snagging one up?! These cookies have a lot going on, and they’re irresistible. So be forewarned: if you bake them in a household of more than a couple of people, they will be gone. Quickly.

How to Make S’mores Chocolate Chip Cookies

These cookies come together just like a traditional chocolate chip cookie. Well, at least the dough does, anyway. Once your cookies are scooped, you’ll flatten each dough ball in your hand, place a half or whole marshmallow in the center, and then fold the dough up and over the mallow, covering it up. You’ll flatten the dough balls slightly, top them with a big chunk of chopped chocolate, and then bake them.

Now, these cookies are pretty likely to leak during the baking process, so you want to bake them just until the marshmallow is peaking through the top. If you over bake these, you run the risk of the mallow melting out all over the baking sheet. Plus, the kind of marshmallows you use will affect your cookies. In my experience, the traditional store-bought mallows made with corn syrup tend to melt into the cookie, resulting in a flatter, chewier cookie with a bit of visible marshmallow (these are the kind of mallows I used for my cookies).

On the other hand, I’ve found that marshmallows made without corn syrup tend to hold their shape, resulting in a thicker, puffier cookie with a more obvious marshmallow “pull” when breaking a warm cookie in two. Whatever happens, I’m confident your cookies will be delicious!

Some of the ingredients + substitutions for these cookies:

Graham crackers makes these cookies into s’mores cookies. I bought a box of graham crackers and then crushed 3-4 of them into crumbs. Then I used more crackers to break into bigger pieces.

Plant-based butter is the perfect substitute for regular butter. But if you don’t adhere to a dairy-free diet, regular butter will work just fine for these cookies.

Brown sugar has molasses added to it, so its moisture content is higher than regular white sugar. If you’d prefer, you can use coconut sugar in its place.

Egg adds moisture and chew to these cookies. I haven’t tested a vegan option, so I have no recommendations at this time.

Semi-sweet chocolate chips are the tried and true chocolate for cookies. They hold their shape and taste delicious. If you’d like, you can use mini chips in their place.

Semi-sweet mini chocolate chips are fun to use and result in more chocolate dispersed throughout the cookie. Feel free to use more regular chips in their place.

Chopped dark chocolate is totally optional, but if you want to replicate the glorious pool of chocolate like my cookies have, then it’s a must. Chopped chocolate won’t hold shape like a chocolate chip, so one big hunk will melt into a nice liquid pool. I recommend the Pound Plus bars from Trader Joe’s. Both of the dark varieties are dairy-free, and you get a pound of chocolate for about $5.

Marshmallows are another main component of these cookies. I’ve only tried store-bought mallows for this recipe, and the ones I used had corn syrup (which makes the marshmallow spread during baking).

Yield: 14 Cookies

S'mores Chocolate Chip Cookies

S'mores Chocolate Chip Cookies

Big chocolate chip cookies stuffed with marshmallow and graham cracker! Topped with a melty pool of dark chocolate, these cookies are sure to become a favorite.

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup crushed graham cracker crumbs (3-4 graham crackers)
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup plant-based butter, softened (regular butter works, too)
  • 1/2 cup brown sugar, packed
  • 1/4 cup granulated sugar (cane or coconut)
  • 3/4 tsp vanilla extract
  • 1 large egg, room temp
  • 1/3 cup dairy-free mini chocolate chips
  • 1/3 cup dairy-free chocolate chips
  • 2/3 cup broken graham cracker pieces (2 graham crackers)
  • 6-12 large marshmallows
  • ~3oz dairy-free dark chocolate, chopped

Instructions

  1. Preheat your oven to 350°F and line two baking sheets with parchment paper. Bring your egg to room temperature by placing it in a glass of warm water for around 10 minutes.
  2. Meanwhile, in a medium bowl, whisk together the flour, graham cracker crumbs, baking soda, baking powder, and salt; set aside.
  3. In a large bowl, use a hand mixer to beat together the butter and sugars. Beat in the vanilla extract and then the egg. Use a large wooden spoon or spatula to gently stir in the dry ingredients and then chocolate chips and graham cracker pieces.
  4. Cut the large marshmallows in half - you can add 1/2 or whole marshmallows to each dough ball, depending on how gooey you want the cookies to be.
  5. Scoop 6 dough balls 3 Tbsp in size. Flatten each dough ball and place 1 marshmallow half (or 1 whole mallow) in the center. Then fold the dough up and over the marshmallow so that it's totally covered.
  6. Slightly flatten each dough ball and top with a chunk of chopped chocolate (this is optional but will give you the pool of chocolate) or more chocolate chips.
  7. Bake the cookies at 350°F for 7-8 minutes or until cookies have spread and the marshmallow has just begun to pop out of the cookies. You'll want to keep an eye on the cookies so the marshmallows don't overflow, though a few leaky cookie is expected.
  8. Immediately shape the hot cookies by using the back of a spoon to gently push in any irregular edges, especially in spots where marshmallow leaked out.
  9. Allow the cookies to cool for 5 minutes on the cookie sheet before transferring them to a cooling rack. Meanwhile, you can bake the second and third batch.
  10. These cookies are best enjoyed warm, but you can store leftovers in an airtight container at room temperature.

Notes

  • For gooier, chewier cookies, add a whole large marshmallow to each dough ball. But more mallow = an increased chance of the cookies "leaking" during baking, so be prepared for that and keep an eye on the cookies near the end of the bake time.

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© Rachael | Sugared & Stirred
Cuisine: American / Category: Cookies

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