When you think of summer and camping, one thing that will spring to most peoples minds are s'mores - the perfect summer treat to enjoy huddled round a campfire. This recipe combines my love for s'mores (veganised of course) with my love for cookies, to create the ultimate gooey snack.
To a classic vanilla cookie base, I have added vegan chocolate chips, marshmallows, and crushed biscuits, to create a veganised cookie version of this favourite campfire snack. It may be obvious to most people, but marshmallows are rarely vegan as they usually contain gelatin, an animal protein. However recently one of my local supermarket started stocking vegan marshmallows (yay), so you bet I bought a load and started baking pretty much as soon as I got home!
When it comes to baking the cookies, the exact quanties of each ingredient are key to creating the perfect cookie. This handy cookie troubleshooting guide by Handle the Heat shows common mistakes, how they affect the recipe, and tips and tricks to creating the dreamy cookie - whether you are a novice baker or know your way around a kitchen, it is definitely worth the read!
Another important factor when making cookies is the baking time. It took me years of experimenting before I finally managed to nail it! The key is to take the cookies out when they have spread out but still look fluffy and underbaked... you'll be tempted to leave them in a bit longer but trust me with this. When resting on the baking tray after taking them out, they quickly firm up and flatten to form the classic gooey cookie we all love.
Vegan Smore's Cookies
Prep time: 70 minutes
Cooking time: 12-15 minutes
Total time: 85 minutes
Servings: 12 cookies
110g vegan butter, softened
100g light brown sugar
60g granulated sugar
75ml plant-based milk
1 tsp vanilla extract
180g plain flour
60g vegan biscuits, crushed (graham crackers or digestives)
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
60g vegan chocolate chips (or broken chocolate)
60g vegan marshmallows (mini or sliced into small cubes)
Add the butter and sugars to a large bowl and combine with a stand or hand mixer, until soft and fluffy.
Add in the milk and vanilla, and stir to combine.
In a seperate bowl, crush the biscuits and combine all the remaining ingredients except the chocolate and marshmallow, and mix together.
Gradually add the dry ingredients into the butter mixture and mix together until just combined.
Add three quarters of the chocolate chips and marshmallows, and stir so they are well dispursed in the batter.
Cover the bowl and refridgerate the cookie dough for at least one hour.
Preheat the oven to 180°C (or 160 °C fan assisted, like mine) and line a baking tray with parchment paper and lightly grease.
Scoop the cookie dough onto the tray to make 12 cookies (approximately 2 tbsp per cookie), making sure to leave a few inches between each cookie.
Place the remaining chocolate chips and marshmallows on top of the cookie dough balls.
Bake in the middle rack of the oven for 12-15 minutes, I found 14 minutes was perfect but it will vary from oven to oven.
Remove the tray from the oven and leave the cookies to cool on the tray for 10 minutes for them to firm-up.
Store in a sealed container on your counter, best eaten within 3-4 days.
If you remove your cookies a little too early and after 10 minutes they haven't fully firmed up, you can place them back in the oven for another 3-5 minutes and they should still turn out perfect.
You can eat these cookies as they are, or warmed in the microwave for 15 seconds to make them gooey!
Make sure to check that your marshmallows and biscuits are vegan friendly.
Thanks for reading, I hope you enjoy these making these delicious vegan s'mores cookies. If you do try any of my recipes I'd love to know how they turn out - tag me on Instagram @josiewalshaw!