Better Than Sex Vegan S’mores Chocolate Chip Cookies

Decadent vegan s’mores-inspired chocolate chip cookies made with a chewy cookie dough base, melty chocolate chunks, gooey marshmallows, and a toasted finish, complete with Biscoff cookie pieces and a chocolate drizzle.

40 mins

Prep Time

13 mins

Cook Time

1 hr 33 mins

Total Time

16

Servings

Ingredients

Cookie Dough
  • • 1 Tbsp flax meal
  • • 3 Tbsp water
  • • 1 1/2 Cups all-purpose flour
  • • 2 Tsp cornstarch
  • • 1 Tsp baking soda
  • • 1/4 Tsp kosher salt
  • • 1/2 Cup vegan butter, cold
  • • 1/2 Cup organic brown sugar, tightly packed
  • • 1/3 Cup organic cane sugar
  • • 1 Tbsp vanilla extract, 100% pure
  • • 1 Cup vegan semi-sweet chocolate chunks (I use the brand Enjoy Life)
  • • 1 Cup vegan mini marshmallows (I use the brand Dandies)
Other
  • • One 8.8 Ounce package Lotus Biscoff cookies (or vegan graham crackers)
  • • Vegan semi-sweet chocolate chips (for topping)
  • • Vegan mini marshmallows (for topping)
Chocolate Drizzle
  • • 1/2 Cup vegan semi-sweet chocolate chips
  • • 1 Tsp coconut oil

Instructions

  1. Stir together flax meal and water in a ramekin and let rest for 10 minutes, mixing occasionally to form a flax egg.
  2. In a large bowl, mix flour, cornstarch, baking soda, and salt. Set aside.
  3. In a stand mixer, beat butter, brown sugar, cane sugar, vanilla, and flax egg on medium-high speed for 3 minutes until light and fluffy, scraping bowl as needed.
  4. Reduce speed to low and gradually add flour mixture, mixing until a dough forms.
  5. Turn off mixer and fold in chocolate chunks and marshmallows with a spatula until evenly combined.
  6. Press plastic wrap directly onto dough and refrigerate for 30 minutes.
  7. Line two baking sheets with parchment. Scoop dough into 2 Tbsp portions.
  8. Break one Biscoff cookie into five pieces and press into each dough ball.
  9. Place dough balls on sheets with 2 inches spacing and press 3 chocolate chunks on top. Freeze for 10 minutes or refrigerate for 30 minutes.
  10. Preheat oven to 350°F. Bake one tray at a time for 13 minutes.
  11. Remove, press 3 marshmallows onto each cookie, and bake 2 more minutes.
  12. Broil on high for 2 minutes, rotating as needed, watching closely to avoid burning.
  13. Melt chocolate chips and coconut oil in a double boiler until smooth.
  14. Allow cookies to mostly cool, drizzle chocolate over each cookie, and crush half a Biscoff cookie onto one side.