Soft, gooey chocolate chunk cookies stuffed with marshmallows make for the perfect summery spin on a classic.
The beauty of this recipe is the sheer volume of chopped dark chocolate. These cookies are saturated with chocolate. When forming them, you may find you have to force some chunks into the cookie dough ... perfect! No one ever complained about too much chocolate. What makes it even better, since the chocolate is chopped, you get these rich chocolate puddles throughout the cookie. Combine that with the soft and chewy texture, crispy edges, and a marshmallow pillow center*, and you may have just found your perfect cookie. One downside to the ooey-gooey chocolate is that these cookies are messy. If you are enjoying them at home, not a problem! However, if you need to transport them, simply chill the cookies in the refrigerator or freezer for a few minutes to firm up the chocolate. Now go get your chocolate fix!
* If marshmallows aren’t your thing, no worries, these cookies are still delicious without them!
Yield: 12 cookies
Ingredients:
2 tablespoons ground flax seed
2 tablespoons water
3 ounces (6 tablespoons) Miyokos oatmilk butter
1/3 cup organic cane sugar
1/3 cup coconut sugar
2 teaspoons vanilla extract
½ teaspoon baking soda
75 grams oat flour
75 grams all-purpose flour
175 grams chopped dark chocolate (approximately 1 ¼ cups)
12 vegan marshmallows (I love the Trader Joes marshmallows)
Directions:
Preheat the oven to 350 degrees and line a baking tray with parchment paper or a silicone baking mat.
In a small bowl, stir together the ground flax seeds and water and set aside to thicken.
Combine the butter and the sugars in the bowl of a stand mixer (you can also use a hand mixer), and beat until soft, creamy, and most of the sugar has dissolved (this will take several minutes).
Add in the flaxseed mixture, vanilla, and baking soda and beat for another minute.
Add both flours to the stand mixer bowl and beat just until combined. Stir in the chopped chocolate.
Form cookie dough around each marshmallow and place on the prepared baking sheet, evenly spaced to allow for spread. Bake for 12 minutes.
Once removed from the oven, allow the cookies to cool on the tray (about 10 minutes) before transferring to a cooling rack.
Enjoy every chocolatey bite!
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