Marshmallow Stuffed Peanut Butter Chocolate Cookies


☁️ 10-12 Dandies® Marshmallows

☁️ 1 vegan equivalent for an egg (we recommend using 1 Tbsp ground flax, mixed with 3 Tbsp water)

☁️ 1/2 cup creamy peanut butter

☁️ 1/2 cup vegan butter

☁️ 1/2 cup sugar

☁️ 1/2 cup packed brown sugar

☁️ 1 tsp vanilla

☁️ 1 tsp baking soda

☁️ 1/2 tsp salt

☁️ 1 1/2 cups flour

☁️ 1 cup vegan chocolate chips


Preheat oven to 350 degrees. In a large mixing bowl, cream together sugars, peanut butter, and vegan butter. Mix in vanilla and egg replacement. In a separate bowl, sift together flour, salt, and baking soda. Slowly pour the flour mixture into the butter mixture and mix until dough is formed. Add chocolate chips and mix to combine. Take a marshmallow and encase it in a scoop of cookie dough. Lay stuffed cookie dough balls on a lined cookie sheet and bake for 10-12 minutes. Cookies should be be golden brown and puffed up. Gently flatten cookies with a the back of a spatula. Let cool and enjoy!

Makes approximately 10-12 Cookies