Quick way to grow 3 marshmallow cookies recipe

Introduction

Have you ever craved that campfire experience without actually building a fire? These delicious vegan s’mores cookies bring all the nostalgic flavors of your favorite fireside treat right to your kitchen! As someone who loves experimenting with vegan desserts that don’t compromise on flavor, I’ve perfected these s’mores cookies to capture that perfect balance of chocolate, marshmallow, and graham cracker in every bite.

They’re simple to make but pack a serious flavor punch that will impress vegans and non-vegans alike.

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 cup vegan butter, softened
• 1 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1/4 cup plant-based milk (almond or oat works best)
• 1 tsp vanilla extract
• 1 cup vegan chocolate chips
• 1 cup vegan marshmallows (mini or regular cut into pieces)
• 1 cup crushed vegan graham crackers
• 2 tbsp ground flaxseed mixed with 5 tbsp water (flax egg)

Prep Time & Cooking Time

• Prep Time: 15 minutes
• Resting Time: 30 minutes (for chilling dough)
• Cooking Time: 10-12 minutes
• Total Time: 55-57 minutes
• Yield: 24 cookies

Step-by-step instructions for making marshmallow cookies

1. Prepare your flax egg by mixing ground flaxseed with water in a small bowl. Let it sit for 5 minutes until it becomes gel-like.

2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

3. In a large bowl, cream together the vegan butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes with an electric mixer).

4. Add the flax egg, plant-based milk, and vanilla extract to the butter mixture. Mix until well combined.

5. Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.

6. Fold in the vegan chocolate chips, vegan marshmallows, and crushed graham crackers gently with a spatula.

7. Cover the dough and refrigerate for 30 minutes. This helps prevent the vegan desserts from spreading too much and creates the perfect texture for these s’mores cookies.

8. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

9. Scoop the dough into balls (about 2 tablespoons each) and place them 2 inches apart on the prepared baking sheet.

10. Bake for 10-12 minutes until edges are golden but centers still look slightly soft.

11. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• Add a sprinkle of sea salt on top before baking for a sweet-salty contrast
• Try dark chocolate chips for a more intense chocolate flavor
• For extra gooeyness, press additional marshmallow pieces on top of cookies right after baking
• Make gluten-free by substituting gluten-free flour blend and gluten-free graham crackers
• Add 1/4 teaspoon of cinnamon to the dough for a warm, spiced flavor
• For a summer twist, add 1/2 cup of chopped dried strawberries to the dough

Common Mistakes to Avoid

• Don’t skip chilling the dough – this prevents cookies from spreading too thin
• Avoid overmixing the dough after adding dry ingredients, which can make cookies tough
• Don’t overbake – cookies should look slightly underdone in the center when removed from the oven
• Make sure your vegan butter is softened but not melted for the right texture
• Check that your marshmallows are truly vegan – some contain gelatin or other animal products

Storage & Serving Suggestions

• Store in an airtight container at room temperature for up to 5 days
• Freeze baked cookies for up to 3 months in a freezer-safe container
• Freeze unbaked cookie dough balls for up to 2 months – bake straight from frozen, adding 1-2 minutes to baking time
• Serve warm with a scoop of vegan vanilla ice cream for an elevated dessert
• Pair with hot chocolate or coffee for a cozy treat

Conclusion

These irresistible s’mores cookies capture all the magic of a campfire treat in a convenient, homemade cookie form. They’re the perfect addition to your repertoire of vegan desserts that will satisfy both plant-based eaters and traditional cookie lovers alike. The combination of crunchy graham cracker pieces, melty chocolate chips, and gooey marshmallows creates a nostalgic treat everyone will love. Give this recipe a try and share your results in the comments below, or tag us in your cookie creations on social media!

FAQs

Can I use coconut oil instead of vegan butter?
Yes, you can substitute an equal amount of coconut oil, but make sure it’s solid (not melted) for best results. The flavor will be slightly different.

Why did my marshmallows disappear during baking?
Some vegan marshmallows can melt more than traditional ones. Try adding some extra pieces on top of cookies immediately after baking.

Can I make these gluten-free?
Absolutely! Use a 1:1 gluten-free flour blend and gluten-free graham crackers for a celiac-friendly version.

How can I make these cookies chewier?
Add an extra tablespoon of plant milk to the dough and slightly reduce the baking time by 1-2 minutes for chewier cookies.

Can I prep the dough ahead of time?
Yes! The dough can be refrigerated for up to 3 days or frozen for up to 2 months before baking.