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marshmallow cookies

S’mores Chocolate Chip Cookies (dairy-free)

May 12, 2020 by Rachael Ng Leave a Comment

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.

Recommended Products

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

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Filed Under: Cookies, Dairy-free Tagged With: dairy free cookies, marshmallow cookies, smores cookies, smores desserts

Marshmallow Hot Cocoa Cookies (DF)

December 28, 2018 by Rachael Ng 12 Comments

These chewy Marshmallow Hot Cocoa Cookies are filled with gooey marshmallow and topped with chocolate sprinkles! I promise these are just like your favorite cup of hot cocoa!

Marshmallow Hot Cocoa Cookies

Marshmallow. Stuffed. Cookies. Does it get any better?! If you like chocolate, and you like marshmallows, then you have to make these cookies. They’re crispy on the outside, fudgy on the inside, and filled with a delicious, melty mallow. And they’re even better when they’re warm! These cookies will stay chewy for a few days thanks to the marshmallow that melts while baking, but I highly recommend eating them once they’ve been warmed up a bit.

These cookies are a pretty standard chocolate cookie – one you can customize by adding peppermint extract or a little cayenne pepper! – stuffed with a marshmallow pre-bake. I took large marshmallows and sliced them into halves.  You’ll flatten your dough balls, place the marshmallow in the center, and then wrap the dough up and over the mallow. Then you’ll shape and smooth each cookie, gently dip/roll them in granulated sugar, and bake!

Some of the ingredients I love for this recipe:

Coconut sugar is my go-to low GI sweetener. It makes for a perfect better-for-you alternative to regular white sugar. I haven’t tested this recipe with any other sugar type.

Chopped chocolate adds a rich chocolate flavor and lots of moisture to these cookies. Feel free to use 6oz of your favorite milk chocolate, semisweet, or dark chocolate bar.

Marshmallows are key for that hot cocoa look and taste – at least I think so, because what’s hot cocoa without marshmallows?!

Granulated sugar (for rolling) gives these cookies an extra touch of sparkle, which I think makes them even more festive and exciting!

Other chocolate recipes you might enjoy:

Peppermint Hot Cocoa Brownies (DF + GF)

Salted Chocolate Rye Cookies (DF)

Vegan Chocolate Flax Cookies

Double Chocolate Tahini Cookies (DF)

Yield: 15 Cookies

Marshmallow Hot Cocoa Cookies

Marshmallow Hot Cocoa Cookies

A perfectly chewy chocolate cookie filled with melty marshmallow and then topped with sprinkles - hot cocoa in cookie form! These seriously delicious cookies will have any chocolate lover swooning.

Prep Time 30 minutes
Cook Time 20 minutes
Additional Time 1 hour
Total Time 1 hour 50 minutes

Ingredients

  • 6oz semisweet or dark dairy-free chocolate, chopped
  • 1/3 cup coconut oil, measured as a solid
  • 3/4 cup coconut sugar
  • 1 tsp vanilla extract
  • 2 large eggs, room temp
  • 1 cup unbleached all-purpose flour
  • 1/2 cup natural cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 8 large marshmallows, cut in half (see note 3)
  • 1/4 cup white granulated sugar for rolling (optional)
  • 1-2 tbsp chocolate jimmies sprinkles for topping (optional)

Instructions

  1. Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes.
  2. Meanwhile, in a medium, heatproof bowl, melt the chocolate and coconut oil together using the double boiler method (see note 1). Once the chocolate is smooth, remove from the heat and set aside to cool for 10 minutes.
  3. After allowing the chocolate to cool, whisk in the coconut sugar, vanilla extract, and eggs until totally combined.
  4. Sift the flour, cocoa powder, baking soda, and salt into the chocolate mixture. Use a large wooden spoon or spatula to gently mix until everything is combined. Cover and refrigerate dough for 1 hour.
  5. Once the dough has chilled, preheat your oven to 350°F and line a baking sheet with parchment paper. Fill a shallow bowl with white granulated sugar and set aside.
  6. Begin scooping dough balls 2 Tbsp in size. Take each dough ball, flatten to a circle, and place half of a large marshmallow in the middle, wrapping the dough up and over the marshmallow. Smooth out the stuffed dough ball, making a disc shape (like a hockey puck). Then gently turn each dough "puck" in the granulated sugar (optional).
  7. Place cookies, six at a time, on your baking sheet. Bake at 350°F for 6-8 minutes, or until cookies have spread and begun to crack. If you've used marshmallows without corn syrup, your cookies won't spread (see note 3).
  8. Immediately top your baked cookies with chocolate sprinkles for a more festive hot cocoa look! Allow the cookies to cool on the baking sheet for around 3 minutes before gently transferring to a cooling rack.
  9. Store leftovers in an airtight container at room temperature.

Notes

  1. Double boiler method - place a medium pot with an inch of water over medium heat. In a heatproof bowl - big enough to sit on top of your pot and not touch the water - add the chopped chocolate and coconut oil. Place your bowl on the pot, stirring frequently until chocolate is totally melted.
  2. Chilling the dough is key for the perfect cookie texture and shape! The dough must firm up before it can be handled enough to roll and shape.
  3. Different marshmallows will yield different end results. "All-natural" marshmallows without corn syrup don't tend to spread, so your cookies will be thick and the marshmallow will remain in tact inside of your cookies. Regular marshmallows made with corn syrup will spread (I used these!!), melt into the cookies, and leak out of the cookie cracks.
  4. I haven't made these cookies with any alternative ingredients (i.e. GF flours, egg replacers, or other sugars), so I cannot vouch for how they would turn out - let me know if you try something different and succeed!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Stainless Steel Mixing Bowls
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  • Cookie Baking Sheets
© Rachael | Sugared & Stirred
Cuisine: American / Category: Cookies

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Filed Under: Cookies, Dairy-free Tagged With: chocolate cookies, dairy free cookies, dairy-free, hot cocoa cookies, marshmallow cookies, marshmallow stuffed

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Meet Rachael

Hi! I’m Rachael, a home baker who creates dairy-free, indulgent treats. As a sweets lover and former candy addict, I believe we shouldn’t have to give up everything we love in pursuit of wellness. That’s why I create delicious and approachable desserts that you can enjoy, in moderation, no matter your goals! Because, let’s face it, sometimes you just need a giant slice of frosted cake, sans guilt! Read More…

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