S'mores Cookies

Are you ready for chewy, gooey and utterly delicious cookies? These cookies will soon become your go-to for that chocolaty fix!

Delicious soft and chewy chocolate cookies with gooey marshmallows, digestive biscuits and dark chocolate chips.

I was brainstorming and I recently picked up a bag of Dandies Vegan Marshmallows, I knew I had to make something s’mores and cookies immediately came to mind.

Ingredients you’ll need in order to make these cookies:

Plain flour

Cocoa powder

Baking powder

Apple sauce

Light brown sugar

Caster sugar (white sugar)

Dairy-free butter/margarine

Dairy-free chocolate chips

Vegan marshmallows

Vegan digestive biscuits

Why you NEED to make these cookies:

They’re rich and chocolatey
Fully vegan and easy to make
The marshmallows are gooey and melt in your mouth
They only take 15 minutes to bake
The marshmallows melt into the cookie making them extremely gooey (insert drool face emoji – haha)

Looking for more s’more recipes? Look no further:

Vegan S’more cupcakes

Vegan S’more cake

S’more brownies

S’more Macarons

I am a sucker for cookies, especially when they are crisp on the outside and gooey on the inside. These cookies replicate your bakery style chocolate marshmallow cookies perfectly! I’m guaranteed you’ll go back for a second cookie ( or third).

What is a s’more?

A s’more is a campfire treat popular in the USA, consisting of toasted marshmallows, a layer of chocolate placed between two pieces of graham cracker (biscuits).

Preparation: 5 minutes
Baking time: 15 minutes
Makes: Approximately 12
Level: Easy
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Ingredients for the cookies

95g of plain flour
15g of cocoa powder
1 teaspoon of baking powder
160g of apple sauce
30g of light brown sugar
160g of caster sugar
60g of dairy-free butter/margarine
220g of dairy-free dark chocolate
3 large vegan marshmallows (I used Dandies)
3 digestive biscuits
80g of dairy-free chocolate chips

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Method (cookies)

1. Preheat oven to 180 degrees c fan and line 2 baking trays with greaseproof paper.

2. In a bowl, sieve in the flour, cocoa powder and baking powder and stir together until combined.

3. In a large mixing bowl, add in the apple sauce, light brown sugar and caster sugar.

Whip together for 2-4 minutes until the apple sauce is smooth and pale in colour.

Best to use an electric hand whisk or stand mixer fitted with the balloon whisk attachment.

You can use a wooden spoon but it might just take more time.

4. Place the dairy-free butter/margarine and chocolate into a heat-proof bowl and place on top of a saucepan with water-filled half of the way up making a bain-marie.

Gently simmer until the butter and chocolate has completely melted.

5. If you’re using a stand mixer, reduce the speed and slowly add in the chocolate mixture.

Once its all in the bowl, whip up on medium speed for 30 seconds to incorporate everything together.

6. Slowly add in the flour mixture and fold in. The mixture will resemble brownie batter.

7. Fold in the roughly chopped digestive biscuits and dairy-free chocolate chips.

8. Using a small ice cream scoop or two dessert spoons, scoop a golf ball size amount of batter and place onto the lined baking trays. make sure to leave an approximate 3-inch space between the cookies as they do spread out whilst baking.

Work fast with this step as the batter will firm up when standing at room temperature for too long.

Press the marshmallows into the batter. I use the large Dandies marshmallows cut up.

9. Bake the cookies for 10-15 minutes. After 10 minutes, rotate the baking tray and bake for a further 5 minutes.

TIP- It’s best to bake one tray at a time in the centre of your oven.

10. Remove the trays from the oven. Before the cookies cool down, use a circular cookie cutter, a tiny bit larger than the cookies. Place it around the cookie and nudge the edges of the cookies towards the center. This makes the cookies have a round shape, and they will all be symmetrical.

11. For more marshmallow and chocolaty goodness, while the cookies are still warm, add some extra chocolate chips and marshmallows on top of each cookie (optional).

12. Allow the cookies to cool for 10-15 minutes on the baking trays.

They will be very soft when you remove them from the oven, but when they cool, they’ll firm up and you can use a spatula to remove them from the trays and onto a cool rack or serving plate.

As the cookies cool,

To store:

Best stored in a sealed container, and enjoyed within 3 days of making.

They can be left out the fridge, just make sure they’re in an airtight container.