Cookie S'mores
A delicious fusion of s'mores and Chips Ahoy cookies, these oversized treats have a gooey marshmallow center, rich chocolate chips, and a crunchy graham cracker base. Perfect for s'mores lovers, with vegan and gluten-free options available.
Equipment
- Mixing bowl
- Cookie scoop
- Baking sheet
- Parchment paper
- Wire rack
Ingredients
- 250 g All-purpose flour
- 170 g Vegan butter
- 150 g Brown sugar
- 100 g Granulated sugar
- 255 g Vegan chocolate chips
- Vegan marshmallows: Desired amount
- Graham crackers: Desired amount crushed
- 57 g Dairy-free yogurt
- 1 tbsp Vanilla extract
- 1/2 tsp Baking soda
- 1/4 tsp Sea salt
Instructions
- Preheat oven to 375°F (190°C).
- In a large mixing bowl, cream together vegan butter, dairy-free yogurt, brown sugar, and granulated sugar.
- Stir in vanilla extract, baking soda, and sea salt.
- Gradually fold in all-purpose flour until a dough forms.
- Gently mix in vegan chocolate chips and crushed graham crackers.
- Scoop dough into 12 equal-sized balls, flatten each, and place a vegan marshmallow in the center.
- Wrap dough around marshmallow to enclose it.
- Place stuffed dough balls on a parchment-lined baking sheet.
- Bake for 13-15 minutes, or until edges are golden.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Store these cookies in an airtight container at room temperature for up to 5 days, or refrigerate for up to a week.
- For a gooey, melty marshmallow center, microwave a cookie for 15 seconds to reheat.
- You can freeze these cookies, but the marshmallow may not be as soft after thawing.
Nutrition
Calories: 220kcalCarbohydrates: 30gProtein: 2gFat: 10gFiber: 1gSugar: 18g
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