🕒 Prep Time: 15 mins
🕒 Bake Time: 10–12 mins
🍽️ Makes: ~18 cookies
Ingredients
Dry Ingredients:
- 1 ½ cups (190g) all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
Wet Ingredients:
- ½ cup (115g) vegan butter, softened
- ½ cup (100g) brown sugar
- ¼ cup (50g) granulated sugar
- ¼ cup (60ml) unsweetened non-dairy milk
- 1 tsp vanilla extract
Mix-ins:
- ¾ cup vegan chocolate chips or chunks
- ½ cup vegan mini marshmallows (e.g., Dandies or Trader Joe’s)
- ½ cup crushed graham crackers (use vegan ones like Nabisco Original or homemade)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix dry ingredients:
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
- Cream wet ingredients:
- In a large bowl, beat vegan butter, brown sugar, and white sugar until fluffy.
- Add vanilla and non-dairy milk. Mix well.
- Combine:
- Slowly add dry ingredients into wet until just combined.
- Fold in the fun:
- Gently mix in chocolate chips, marshmallows, and graham cracker pieces. Save a few for topping if you want that pretty “bakery look.”
- Scoop dough:
- Drop rounded tablespoons of dough onto the baking sheet. Leave ~2 inches between cookies.
- Bake for 10–12 minutes, until edges are golden but centers are still slightly soft.
- If using larger marshmallows, they may melt and spread — that’s okay!
- Cool on the pan for 5 minutes, then transfer to a wire rack to finish cooling.
