Have you noticed that I’m a “fly by the seat of my pants” cookie kind of girl? As in, I get a cookie craving and randomly start measuring and mixing. There’s really no rhyme or reason. Whatever is in my pantry and sounds good. Now, this certainly hasn’t always led to fabulous cookie results, but it also hasn’t always ended in a disaster either. Insert these totally delicious dairy-free Marshmallow Chocolate Chip Cookies.
Note: This post contains affiliate links to which I earn a small commission, but don’t worry there’s no extra cost to you! Thank you for supporting CAKED by Katie.
Easy Dairy-Free Marshmallow Chocolate Chip Cookies
I found myself, probably during that late afternoon slump, craving a hit of cookie goodness. To my freezer I dashed only to find I had none, zero, a big fat nil, of cookies stashed there. Well, shoot…that can only mean one thing…I had to bake a batch in a beat.
Raiding my pantry I found a. bag of chocolate chips and some mini marshmallows. “I can work with that!” I thought to myself and started creaming my butter and sugar to start what ended up being an incredibly delicious dairy-free marshmallow chocolate chip cookie!
Easy dairy-free marshmallow chocolate chip cookies packed full of yummy mini marshmallows. Thick, chewy, and no-chill time required!
1 cup dairy-free salted butter, room temperature
1 ½ cups granulated sugar
2 large eggs, room temperature *can sub with flax eggs
1 tablespoon vanilla extract
2 ¾ cups all-purpose flour *can sub with gluten-free 1:1 baking blend
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon coarse sea salt
1 ½ cups dairy-free chocolate chips
1 ½ cups mini marshmallows *can sub vegan marshmallows
Preheat the oven to 350ºF degrees and prepare 2 cookie sheets with parchment paper.
In the bowl of a stand mixer cream the butter and sugar on high for 3 minutes until light and fluffy with the paddle attachment.
Add in eggs and vanilla extract and mix until fully incorporated. Scrape down the sides of the bowl.
Add in the flour, baking soda, baking powder, and salt into the bowl and mix on low until fully incorporated and the dough forms.
Mix in the chocolate chips and mini marshmallows until just incorporated.
Using a 1.5 tbsp. cookie scoop drop the cookie dough onto parchment-lined cookie trays approximately 2 inches apart and bake for 8-10 minutes or until the edges are lightly golden brown and the centers appear just slightly under-baked. If any melted marshmallows go astray along the edges, simply push them back in with a spoon or butter know life when fresh out of the oven.
Let cool on the tray for at least 10 minutes before removing it to a cookie rack to fully cool. Enjoy!
Store leftover cookies in an airtight container at room temperature for up to 7 days or frozen for up to 6 months.