The Ultimate Eggless S'mores Cookies

Soft & Chewy Marshmallow Chocolate Chip Cookies with a Twist

Everybody needs a basic go-to chocolate chip cookie recipe but I didn't just want an average chocolate chip cookie. After trying hundreds of recipes, this one just stood out and gave me a big bakery style cookie that is so good that you'll forget the boxed stuff.

Get the perfect professional wrinkle-y top loaded with chocolate chips and marshmallow pull of dreams!

Friends and family in fact claim that they have not had a better cookie. The best part is that you can freeze a big batch of dough and enjoy fresh cookies for months! AAANNNNDDD these are completely egg-free!

The Ultimate Eggless S'mores Cookies

Ingredients

• 180 grams salted butter, room temperature

• ¾ cup packed brown sugar

• ½ cup castor sugar

• ¼ cup milk, room temperature

• 1 teaspoon pure vanilla extract

• 2 cups all purpose flour

• 1/8 teaspoon cinnamon

• 1/8 teaspoon instant coffee powder

• 1 teaspoon baking soda

• 1 cup chocolate chips

• ½ cup mini marshmallows or chopped regular marshmallows

Method

1. In a large bowl, cream the butter, sugars, vanilla extract and milk until combined. Do not overmix.

2. In a separate bowl, combine flour, baking soda, cinnamon and instant coffee powder

3. Add the dry mix to the sugar and butter mixture and mix with a wooden spoon just until you can no longer see dry flour. Do not over mix

4. Add your chocolate chips and marshmallows and fold in the cookie dough

5. Now form dough balls taking 2 tablespoons of dough. Place them close to each other in a baking tray and chill them in your fridge for about 30 minutes.

6. Meanwhile, preheat your oven to 180°C and line a baking sheet with parchment paper.

7. Once the dough has chilled, place 6 dough balls on your baking tray two inches apart. Add more chocolate chips on the top as desired and bake for 12-13 minutes or until the edges start turning golden brown. Do not overbake

8. When you pull the cookies out of the oven, they will still be soft. Let the cookies rest for 2 minutes. Take a large cookie cutter, place it around a cookie and gently swirl it around the edges to bring the cookie to a round shape and give you the perfect wrinkle-y top.

9. Transfer the cookies to a wire wrack and let them cool completely for a crispy on the outside and chewy on the inside cookie!