Double Chocolate Brownie Marshmallow Cookies (Edit recipe)

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Fudgy brownies masquerading as cookies with gooey marshmallow middles drizzled with Pascha melted chocolate. A cookie you will dream about. Dairy-free, egg-free, nut-free & easily made vegan if you substitute vegan marshmallows. Save this easy recipe - you definitely need to make these incredible-tasting cookies.

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PREP TIME

15 minutes to 20 minutes

COOK TIME

10 minutes

INGREDIENTS

15

Serves: 12

Ingredients

3 Tbsp Water, Room temperature water
1 tsp Instant Coffee, Or instant espresso powder
0.5 tsp Apple Cider Vinegar
0.5 cup Plant-Based Butter, Softened at room temperature
0.5 cup Light Brown Sugar
0.25 cup Cane Sugar
2 Tbsp Powdered Sugar
1.25 tsp Pure Vanilla Extract
1 cup All Purpose Flour
5 Tbsp Cocoa Powder, Unsweetened; I used a blend of Dutch Processed Cocoa with Unsweetened Cocoa Powder
0.5 tsp Baking Soda
0.25 tsp Salt
6 whole Marshmallows, Gluten-Free, Regular size (not minis); each cut in half for a total of 12 halves
0.5 cup 70% Cacao Organic Vegan Bitter-Sweet Dark Chocolate Chips (Bulk) - Pascha Chocolate Co., Melted
0.75 tsp Coconut Oil, Added to chocolate chips during melting process

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 325 degrees. Line 2 cookie sheets with parchment paper.
In small bowl, combine water, coffee & vinegar. Let sit 10 minutes.
To large bowl, add butter, 3 sugars, vanilla and coffee water; beat on medium speed using hand mixer to combine.
In medium bowl, whisk to combine flour, cocoa, baking soda & salt. Add to bowl with wet mixture; beat to combine, scraping sides of bowl as needed.
Use #24 cookie scoop to scoop dough, leveling off excess dough back into bowl, onto prepared cookie sheets, spaced at least 2-inches apart. Top each cookie dough scoop with one marshmallow half, sticky side-down, gently pressing marshmallow lightly into cookie dough.
Bake on middle rack of oven for 10 minutes.
Cool 5 minutes before transferring to wire rack to continue cooling.
Drizzle melted chocolate over cookie tops. Allow chocolate to set. Makes 12 cookies.

Notes

Store cookies in a single layer, separated by parchment paper, in an airtight container at room temperature for up to 5 days. A #24 cookie scoop holds 2.67 Tbsp dough. To make vegan, substitute regular size (not mini size) vegan marshmallows (cut in half). Dairy-free. Egg-free. Nut-free. Sesame-free.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	287
Fat:	10 g
Carbohydrates:	41 g
Protein:	4 g
Cholesterol:	0 g
Sodium:	143 mg
Fiber:	4 g
Sugars:	16 g
Sugar Alcohol:	0 g
Calculated per serving.