The Ultimate Vegan Chocolate Marshmallow Cookies (Chewy & Gooey!)

If you could capture the delightful essence of a campfire s’more—the melted chocolate, the gooey marshmallow, the satisfying chewiness—and pack it into a single, mess-free cookie, this would be it. These Vegan Chocolate Marshmallow Cookies are pure, unadulterated decadence.

Made in just one bowl, they boast a rich, double-chocolate brownie-like base, generously studded with melted chocolate chips and pockets of soft, slightly toasted vegan marshmallows. This isn’t just another cookie recipe; it’s an experience.

The dough is thick, fudgy, and incredibly easy to work with, creating a soft, chewy cookie that stays fresh for days. Every bite is a perfect balance of deep cocoa flavor and sweet, stretchy marshmallow.

They’re the kind of treat that disappears from the cooling rack in minutes and has everyone asking for the recipe. They’re the perfect dessert to follow up a savory main course like our crispiest vegan fried chicken.

Why You’ll Fall in Love with These Cookies

Ready to dive into what makes these cookies so irresistible? They’re more than just a sweet treat; they’re a perfect solution for a quick chocolate craving with a fun, nostalgic twist.

• Truly a One-Bowl Wonder: No need for stand mixers or multiple bowls. Everything comes together in one place for the easiest cleanup.
• The Ultimate S’mores Upgrade: You get all the gooey, chocolatey goodness of a s’more, but in a portable, mess-free cookie form.
• Incredibly Rich and Fudgy: With a double dose of chocolate from Dutch-processed cocoa and chocolate chips, the flavor is deep, dark, and decadent.
• That Perfect Marshmallow Gooeyness: Vegan marshmallows bake into soft, stretchy pockets of sweetness, creating a texture that’s simply divine.

A Closer Look at Your Ingredients

The magic of this recipe lies in its simple, high-quality ingredients. Understanding the role of each one will help you get the best results every time.

• Vegan Butter: Use a good quality, stick-form vegan butter. Melted butter is key to achieving that fudgy, chewy texture rather than a cakey one. Refined coconut oil works as a substitute, but the butter provides a richer flavor.
• Dutch-Processed Cocoa Powder: This is a non-negotiable for a deep, dark chocolate flavor and color. It’s less acidic than natural cocoa powder, which, as explained by Food52, results in a smoother, more intense brownie-like taste.
• Ground Flaxseed: This is your egg replacer. When mixed with liquid, it forms a “flax egg” that acts as a powerful binder, holding the cookies together and adding moisture.
• Vegan Marshmallows: The star of the show! Brands like Dandies or Trader Joe’s are specifically formulated to hold their shape well when baked, softening and toasting beautifully instead of melting into a sugary puddle. Mini marshmallows are best for even distribution.
• Vegan Chocolate Chips: Use your favorite brand of vegan semi-sweet or dark chocolate chips or chunks. Chunks will create larger pools of melted chocolate.

Essential Equipment for Perfect Cookies

You don’t need any fancy gadgets for this recipe, which is part of its charm. Here’s a quick checklist of what you’ll want to have ready:

• A Large Mixing Bowl: The only one you’ll need!
• Baking Sheets & Parchment Paper: Parchment paper is essential to prevent the marshmallows from sticking to the pan as they soften.
• Measuring Cups and Spoons: For accurate ingredient measurements.
• A Whisk or Large Spoon: For mixing the dough. It gets thick, so a sturdy wooden spoon is a great choice.
• A Cookie Scoop: A 2-tablespoon cookie scoop makes for uniformly sized cookies and easy portioning. If you don’t have one, two spoons will work just fine.
• (Optional) Kitchen Torch: For getting that extra toasty, campfire-style char on your marshmallows after baking.

Step-by-Step Instructions for Fudgy Perfection

This recipe comes together so quickly you’ll be amazed. Follow these steps for foolproof, gooey cookies.

1. Create the Wet Base: Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. In your large bowl, mix the melted vegan butter and granulated sugar together until well combined. Stir in the vanilla, ground flaxseed, and soy milk. The mixture should be smooth and glossy.
2. Add the Dry Ingredients: Sift the all-purpose flour, Dutch-processed cocoa powder, baking soda, and salt directly into the wet ingredients. Sifting is important here to remove any lumps from the cocoa powder, and as America’s Test Kitchen explains, it ensures a smooth, even dough. Stir until just combined—the dough will be very thick and fudgy, almost like a brownie batter.
3. Fold in the Good Stuff: Gently fold in the vegan chocolate chips and mini marshmallows. Be sure to save a few of each for pressing onto the tops of the cookies before baking; this makes them look extra professional and delicious.
4. Scoop and Bake: Using a 2-tablespoon cookie scoop or your hands, form dough balls and place them a couple of inches apart on your prepared baking sheet. Gently flatten each ball with your palm. Press a few extra chocolate chips and marshmallows onto the tops. Bake for 10-12 minutes. The cookies will look slightly underdone and be very soft—this is the secret to a chewy final product!
5. Cool and Set: Let the cookies cool on the baking sheet for at least 5 minutes. This is a crucial step that allows them to set up. If you try to move them too soon, they will fall apart. After 5 minutes, carefully transfer them to a wire rack to cool completely. For an extra toasted flavor, you can briefly go over the marshmallows with a kitchen torch once they’re on the cooling rack.

Troubleshooting Common Cookie Conundrums & FAQ

Even the most straightforward recipes can sometimes go awry. Here’s how to solve common issues and answer your most pressing questions.

Why did my marshmallows melt completely?

This is the most common concern! The key is using the right brand. As highlighted in a guide by VegNews, Dandies and Trader Joe’s vegan marshmallows are specifically designed to withstand baking temperatures better than others. They soften and toast rather than liquefying. Also, ensure your oven isn’t running too hot, and avoid placing marshmallows directly on the edges of the cookie where they’ll get the most direct heat. Pushing them slightly into the dough helps protect them.

Why did my cookies spread too much and get thin?

This is almost always due to one of two things, a common issue explored by the experts at King Arthur Baking:

1. Butter/Oil Temperature: If your melted vegan butter or coconut oil was too hot when you mixed it with the sugar, it can cause the dough to be too warm, leading to excess spread. Let it cool slightly before mixing.
2. Incorrect Flour Measurement: Scooping flour directly from the bag with a measuring cup often packs in too much flour. The proper way is to fluff the flour, spoon it into your measuring cup, and then level it off with a knife. However, for this fudgy recipe, too little flour is often the culprit for spreading. Double-check your measurements.

Can I make these gluten-free?

Absolutely. You can substitute the all-purpose flour with a high-quality, 1-to-1 gluten-free baking flour blend (one that contains xanthan gum). The texture will be slightly different—a bit more delicate—but still delicious.

My dough is really stiff. Is that normal?

Yes! This is a thick, fudgy, brownie-like dough. It’s meant to be stiff. If it’s too difficult to stir with a spoon, it’s perfectly fine to use your clean hands to finish incorporating the flour and fold in the chocolate and marshmallows.

Expert Tips, Variations, and Storage

One of the best things about this recipe is how easy it is to customize. Think of this as your base for all sorts of chocolatey creations.

• True S’mores Cookies: Gently fold in about a half-cup of crushed vegan graham cracker pieces into the dough for that authentic s’mores crunch.
• Rocky Road Cookies: Add a half-cup of chopped almonds or walnuts to the dough along with the marshmallows and chocolate chips for a classic rocky road flavor.
• Peppermint Chocolate Cookies: During the holidays, swap the regular marshmallows for peppermint ones (like the seasonal ones from Trader Joe’s) and add 1/4 teaspoon of peppermint extract to the dough.
• Make it Spicy: Add a pinch of cinnamon and a dash of cayenne pepper to the dry ingredients for a Mexican hot chocolate-inspired cookie.

Storage and Freezing Instructions

• Storing: These cookies are best stored in an airtight container at room temperature. They’ll stay soft and chewy for up to 4-5 days.
• Freezing: You can freeze the baked cookies in a sealed, freezer-safe bag or container for up to 3 months. Let them thaw at room temperature. You can also freeze the cookie dough balls. Scoop them onto a baking sheet, flash-freeze for an hour, then transfer to a freezer bag. Bake from frozen, adding an extra 1-2 minutes to the baking time.

Conclusion

There you have it—a simple, one-bowl recipe for the most decadent, gooey, and deeply chocolatey vegan marshmallow cookies you’ll ever make. They capture the nostalgic fun of s’mores without any of the mess, delivering a brownie-like texture and pockets of perfectly toasted marshmallow in every bite.

Whether you’re a seasoned vegan baker or just looking for a delicious new treat, these cookies are a guaranteed crowd-pleaser. If you love this recipe, be sure to try our gooey vegan monkey bread next!

Happy baking!