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dairy free cookies

Chai Spice Brown Sugar Cookies (dairy-free)

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These soft-baked Chai Spice Brown Sugar Cookies are the prefect little Autumn cookie. Cozy, warm spices – like cardamom and cinnamon – pair wonderfully with the sugar cookie base that we all love this time of year!

Chai Spice Brown Sugar Cookies

I woke up this morning to the first snowfall of the year – eek! For us, this means that Fall is in full swing, and the holiday season is nearing – my toddler genuinely thought that snow meant it was Christmas today! This is the first year she has really understood how to be excited for something so far in the future, and she can’t wait. What it does mean? Cookie season is almost among us!

Along with all the pumpkin and apples are the familiar spices of Autumn that we all love in our muffins, pastries, and cookies this time of year. These Chai Spice Sugar Cookies are lightly spiced with an easy mix of familiar spices – if you don’t have ground cardamom in your pantry, I’m going to just say that you need it. It’s one of my favorite baking spices, and it’s really necessary for the full chai spice experience! You’ll use brown sugar in these cookies for extra moisture and flavor. Bake them a day in advance, seal them up in an airtight container, and you’ll have wonderfully soft, spicy sugar cookies that will stay soft for days!

Yield: 18 Cookies

Chai Spice Brown Sugar Cookies

Chai Spice Brown Sugar Cookies

Soft-baked brown sugar cookies lightly spiced with warm chai spices. Start the holiday cookie season early with these simple, glistening cookies!

Prep Time 20 minutes
Cook Time 20 minutes
Additional Time 2 hours
Total Time 2 hours 40 minutes

Ingredients

  • 1 1/2 cups all-purpose flour
  • 3/4 tsp baking soda
  • 3/4 tsp baking powder
  • 1/2 tsp salt
  • 3/4 tsp ground cinnamon
  • 1/2 tsp ground cardamom
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cloves
  • Pinch of finely ground black pepper
  • 1/2 cup light brown sugar, lightly packed
  • 1/4 cup coconut sugar (or more brown sugar)
  • 1/3 cup light olive oil (or other liquid vegetable oil)
  • 2 tsp vanilla extract
  • 1 large egg + 1 large egg yolk
  • 1/4 cup granulated sugar for rolling (optional)

Instructions

  1. Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes. Meanwhile, in a large bowl, whisk together the flour, baking soda, baking powder, salt, and spices; set aside.
  2. In a medium bowl, whisk together the sugars, oil, vanilla, egg, and egg yolk until totally combined. Add liquid ingredients to the dry and stir until a dough forms. Cover and chill the dough for at least two hours.
  3. Preheat your oven to 350°F and line two baking sheets with parchment paper. Add 1/4 cup of granulated sugar to a small bowl.
  4. Scoop cookies (six at a time) 1.5 Tbsp in size. Roll into smooth balls (the dough will be sticky!) and toss into the bowl of sugar, coating each dough ball with sugar. Carefully place dough balls on prepared baking sheet, re-shaping as necessary.
  5. Bake cookies at 350°F for 6-8 minutes or just until the edges are slightly brown. Allow cookies to cool on the sheet for 2 minutes before removing to a cooling rack.
  6. Repeat steps 4 & 5 until all cookies are baked, alternating between your cookie sheets so that the cookies are baked on a room temp sheet.
  7. Store leftovers in an airtight container at room temperature.

Notes

  • For a spicier cookie, double the spices!
  • The chill time for the cookie dough is necessary! Without it, the dough will be far too soft to scoop and roll
  • These cookies will be softer the day after baking - make sure to store them in an airtight container

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

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Rocky Road Brownie Cookies (dairy-free)

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We’re taking our chocolate cookies up a notch by making them with brownie batter and then loading ’em up with peanuts and marshmallow! These chewy Rocky Road Brownie Cookies are the perfect mix of salty and sweet!

Rocky Road Brownie Cookies

I’ll be honest, I was never really drawn to rocky road ice cream – I know, I know. I like my chocolate ice cream sans nuts. But brownie cookies with salty peanuts and melty marshmallow? Now that I can get on board with. Plus, chocolate and peanuts (i.e. peanut butter) is one of my all-time favorite combinations!

Now the original rocky road ice cream flavor consisted of chopped walnuts and marshmallow pieces, and then later on, the walnuts were replaced with toasted almonds. For these cookies, I tested hazelnuts and peanuts, and peanuts were the clear winner. Of course you can use any nut that you’d like! I actually think walnuts would be a delicious throwback to the original rocky road ice cream flavor. But if you’re a lover of the current rocky road tradition, then toasted almonds will definitely satisfy the familiar taste you’re looking for.

How to Stuff the Cookies

This cookie dough is a little different than a traditional cookie dough. You’re basically making a thick brownie batter, so you’ll need to let the dough sit uncovered at room temperature for at least 30 minutes prior to scooping the dough balls. This allows the dough to stiffen enough to scoop and hold its shape.

Each cookie will be comprised of 3 Tbsp of dough, and you’ll bake six per baking sheet. Since the dough is less stiff, I found it easiest to scoop half of each dough ball (using a 1 1/2 Tbsp scoop) onto my baking sheet, top those with half of a large marshmallow, and then scoop another 1 1/2 tablespoons of dough right on top of each mallow. Then you can pick up each dough ball and seal the sides using the warmth of your hands, molding and shaping each one. You’ll have big, 3 tablespoon-sized dough balls stuffed with marshmallows and ready to bake!

Ingredients You’ll Need

  • Chocolate chips are key to getting that crackly brownie top. Don’t use chopped chocolate!
  • Vegetable oil, any kind you’d like. I recommend avocado oil or light olive oil.
  • Instant coffee granules are optional but add depth to the chocolate flavor.
  • Eggs bind the cookies and I don’t recommend any substitutes.
  • Granulated sugar: white, brown, raw, or coconut sugar. I like to use raw cane sugar or 50:50 cane and coconut.
  • Vanilla extract, or any kind of extract! Mint or orange would be delicious.
  • Dutch process cocoa powder is darker in color and deeper in flavor, but you can also use natural cocoa powder.
  • All-purpose flour also binds the cookies. You’ll want to fluff the flour up and then spoon it into your measuring cups and level it with a knife.
  • Baking powder keeps the cookies from spreading too much.
  • Salt helps balance out the sweetness. If you’re using unsalted nuts, you can add an extra 1/2 tsp.
  • Cocktail peanuts are salty and fried in oil (and totally delicious!). Feel free to use any kind of peanut or other nut.
  • Large marshmallows are cut in half and stuffed in the dough balls. It’s important to use standard, non-vegan marshmallows for proper melt and spread.
Yield: 13 Cookies

Rocky Road Brownie Cookies

Rocky Road Brownie Cookies

Chewy brownie cookies stuffed with salted peanuts and marshmallow! Your favorite rocky road flavors wrapped up in a delicious and fun cookie!

Prep Time 30 minutes
Cook Time 30 minutes
Additional Time 45 minutes
Total Time 1 hour 45 minutes

Ingredients

  • 1 cup dairy-free chocolate chips
  • 1/3 cup vegetable oil (I used olive oil)
  • 1 tsp instant coffee granules (optional)
  • 2 large eggs, room temp
  • 3/4 cup coconut or cane sugar
  • 1 tsp vanilla extract
  • 1/4 cup Dutch process cocoa powder
  • 3/4 cup + 2 Tbsp unbleached all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup cocktail peanuts
  • 7 large marshmallows, halved

Instructions

  1. Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes. Meanwhile, in a small, microwavable bowl, melt the chocolate chips along with the vegetable oil and instant coffee. Heat in 30 second intervals, stirring each time, until chips are melted and chocolate is smooth; set aside.
  2. In a stand mixer fitted with the whisk attachment, add the eggs and sugar. Whisk on medium-high until thick, fluffy, and light in color, around 3-5 minutes. Whisk in the vanilla extract.
  3. Fold the melted chocolate into the egg/sugar mixture until totally combined; set aside.
  4. In a medium bowl, sift the cocoa powder, flour, baking powder, and salt. Whisk until combined and uniform in color. Add these dry ingredients to the wet ingredients and mix until everything is combined. Stir in the peanuts.
  5. The dough will be like a very sticky, thick brownie batter. Allow it to sit at room temperature, uncovered, for 30 minutes. This allows the batter to stiffen up a bit so you can roll the dough balls - in other words, don't skip this step!
  6. Preheat your oven to 350°F and line two baking sheets with parchment paper. To stuff the dough balls with the marshmallow, I found it easiest to use a 1.5 Tbsp cookie scoop to scoop one dough ball, place half of a large marshmallow on top of the dough ball, and then scoop another 1.5 Tbsp dough ball on top (see photo). Each cookie will be comprised of 3 Tbsp of dough. Then you can seal the cookie dough around the mallow and shape the dough balls.
  7. Scoop the cookies six at a time on one baking sheet, sealing and shaping the dough balls, flattening them a bit before baking. I also found it helpful to remove any peanuts from the outer edge of the dough balls and press them into the tops - this allows the cookies to spread in an even circular shape.
  8. Bake the cookies at 350°F for 9-10 minutes or just until the marshmallow begins to peak out of the cookies. Let cookies set on the cookie sheet for 2 minutes before removing to a cooling rack.
  9. Continue scooping and baking cookies until all the dough is baked, alternating between the two baking sheets so that your cookies are always scooped onto a room temperature sheet.
  10. Store cooled cookies in an airtight container at room temperature.

Notes

  • I only recommend using standard marshmallows for this recipe. I've found that "healthier" or vegan marshmallows don't melt/spread properly
  • You can use any kind of nuts for this recipe - chop larger nuts into smaller pieces

Nutrition Information:

Yield:

13

Serving Size:

1
Amount Per Serving: Calories: 185Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 29mgSodium: 168mgCarbohydrates: 17gFiber: 2gSugar: 12gProtein: 2g

calculated nutrition information may not always be accurate

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

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Orange White Chocolate Chip Cookies (dairy-free)

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Delicious and easy orange-flavored cookies filled with white chocolate chips! This one-bowl recipe comes together quickly and gets its flavor from fresh orange zest and pure orange extract. A bright twist on the classic chocolate chip cookie!

Orange White Chocolate Chip Cookies

Some of the ingredients + possible substitutes:

Plant-based butter adds that flavor we all know and love! If you’re not dairy-free, feel free to use regular butter. This recipe also works with both stick and tub “butter”.

Raw sugar is unrefined cane sugar. You can use any mix of white sugar, light brown sugar, or even coconut sugar in place of the raw sugar. Whichever sugar you use will affect the color of your cookies.

Egg is a key ingredients to classic cookies, and I don’t recommend replacing this one with anything. Egg binds the ingredients together and helps create that classic cookie texture.

Orange extract helps these cookies taste orange! I highly recommend grabbing a bottle of it to keep on hand. Technically, you can use lots of extra orange zest in its place, but your cookies may not taste as orange.

Corn starch gives these cookies a bit of chewiness. If you’d like, you can leave it out and still have good cookies.

 

Yield: 26 Cookies

Orange White Chocolate Chip Cookies

Orange White Chocolate Chip Cookies

Delicious, one-bowl orange-flavored cookies filled with white chocolate chips! With fresh orange zest and pure orange extract, these cookies are a bright twist on the classic chocolate chip cookie!

Prep Time 20 minutes
Cook Time 30 minutes
Additional Time 10 minutes
Total Time 1 hour

Ingredients

  • 1/2 cup plant-based butter, softened
  • 3/4 cup raw sugar
  • 1 large egg
  • 1 tsp orange extract
  • 1/2 tsp vanilla extract
  • Zest of 4 medium oranges
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp corn starch
  • 1 3/4 cup unbleached all-purpose flour
  • 1 cup dairy-free white chocolate chips + extra for topping dough balls

Instructions

  1. Preheat your oven to 325°F and line two baking sheets with parchment paper.
  2. In a large bowl, beat together the softened plant butter and sugar until slightly fluffy. Beat in the egg until totally combined. Add the extracts and orange zest and mix.
  3. Add the salt, baking soda, baking powder, and corn starch and beat just until combined.
  4. Add the flour and use a large spoon or spatula to gently mix. When your dough has nearly come together, stir in the white chocolate chips.
  5. Scoop dough balls, 8 at a time, on your prepared baking sheet. Top each dough ball with extra white chocolate chips, gently pressing them into the dough.
  6. Bake at 325°F for 7-8 minutes. You want to take these cookies out of the oven before they begin to brown at the edges - they'll be very light in color.
  7. Allow cookies to rest on the baking sheet for 3 minutes before moving to a cooling rack. Meanwhile, scoop and bake the next batch on your room temperature baking sheet. Continue until all cookies are baked.
  8. Once your cookies have totally cooled (and the white chocolate chips are set) you can store the leftovers in an airtight container at room temperature.

Notes

  • If you're having trouble finding dairy-free chocolate chips, be on the lookout for the Nestle Simply Delicious white morsels - they're DF!

Nutrition Information:

Yield:

13

Serving Size:

2
Amount Per Serving: Calories: 340Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 36mgSodium: 306mgCarbohydrates: 46gFiber: 2gSugar: 22gProtein: 4g

calculated nutrition information may not always be accurate

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

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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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Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

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

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred