Marshmallow Filled Chocolate Cookies

Cookies are a perennial favourite in this household, and for the majority chocolate wins every everytime. So as you can imagine, I spend a lot of time thinking up new exciting cookie ideas. I can think of a lots worse ways to spend my time!

So picture a deep, intense freshly baked chocolate cookie, with crisp edges and a soft and slightly chewy interior? Sounds good? Well, let me make it even better….. Now picture a deeply chocolatey freshly baked cookie, with crisp edges and a soft and slightly chewy interior, wrapped around a sweet vanilla melted marshmallow with has remained gooey even once it has set. That does sound better doesn’t it!

These mallow stuffed cookies are a revelation, they’ve quickly become a firm favourite. Little S took one into school in her packed lunch and her friends all asked for a nibble and then asked where to buy them. High praise indeed 🙂

Marshmallow Filled Chocolate Cookies

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan [if using vegan mallows])

makes about 9

200g (1 cup) soft brown sugar

115g (1/2 cup) dairy-free spread

2 tbsps golden syrup

1/2 tsp vanilla

30g (1/4 cup) cocoa powder

150g (1and1/4 cups) plain flour

1/2 tsp bicarbonate of soda

1/4 tsp salt

For the filling:

standard size marshmallows

  1.  Preheat the oven to 180 degrees Centigrade/Gas mark 4
  2. Cream together the spread, sugar, syrup and vanilla. Sift in the flour, cocoa, bicarb and salt and mix to a stiff dough.
  3. Take tablespoon or two sized amounts of the chocolate dough and pat out to a small round. Place a marshmallow in the middle of each and bring the sides up and around to form a chocolate ball with no gaps.
  4. Place on a lined cookie sheet and slightly press down with the fronts of a fork.
  5. Bake for 10 minutes. Cool for a couple more minutes before transferring to a wire rack.
  6. These cookies keep well for a few days in a sealed container, and are lovely warmed for 20 seconds in a microwave before eating.


Hot chocolate muffins

dairy-free hot chocolate muffins

Before we get all Christmassy round here we going for a little wander into warm cosy food – food to eat in front of a roaring fire after a crisp walk in the cold, and what could be more cosy than a steaming mug of marshmallow topped hot chocolate turned into muffin form?

This muffin recipe is an absolute revelation, the texture is spot on, not too cakey like many egg free muffin recipes. The crumb is perfectly light, moist and tender.

dairy-free and egg-free double chocolate muffins

The rich chocolate muffin, studded with deep dark chocolate chunks contrasts wonderfully with the gooey part toasty melted marshmallow top, all finished off with a little sprinkle of hot chocolate powder for an added little cocoa hit. Magically the marshmallow remains soft and gooey for days on end enabling these beauties to appear freshly made even when they’ve been prepared in advance. Serve slightly warmed for an added touch of luxury.

Hot Chocolate Muffins

(dairy-free, egg-free, nut-free, can be soya-free, sesame-free, can be vegetarian and vegan)

egg-free hot chocolate muffins with marshmallow top

 Makes 12

2 cups plain flour

2/3 rds cup caster sugar

1 tbsps baking powder

1/4 tsp salt

2 tbsps cocoa powder

1/2 cup melted dairy free margarine

2/3 rds cup dairy free milk

1 cup dairy free yogurt

1/3 cup dairy free chocolate, chopped

6 large marshmallows, halved. Or  3 or 4 small ones per muffin (vegetarian if desired)

1 tsp hot chocolate powder, optional

  1. Preheat the oven to 190 degrees centigrade. Line a muffin tin with paper liners.
  2. In a large bowl mix together the flour, sugar, baking powder, cocoa powder and salt. Stir in the chopped chocolate
  3. Combine the wet ingredients; melted margarine, milk and yogurt. Pour the wet into the dry and gently mix until it is just combined with no lumps of raw flour remaining.
  4. 2/3rds fill each muffin case and bake for 15 minutes.
  5. Remove from the oven, place the marshmallows on top and sprinkle with hot chocolate powder ( if using)
  6. Return to the oven for a further 5 minutes until the muffins are cooked through and the marshmallows have puffed up.
  7. Remove from the oven, press the marshmallow down a bit so that it adheres nicely to the muffin, cool on a wire rack.

marshmallow topped vegan hot chocolate muffins

Gooey Cornflake, Marshmallow and Chocolate Cookies

I found this recipe online a while ago which looks like the ultimate over the top version of a chocolate chip cookie – I’ve had it ‘bookmarked’ in my mind and just had to give a friendly version a try! These  chocolate chip cookies are pepped up with crunchy cornflakes and oozy soft marshmallows – a kind of s’more in a choc chip cookie form with the addition of an extra crunch. Certainly not a healthy option, but an ideal treat when one is really needed, and my children certainly aren’t ones to say no to a chocolatey marshmallowy experiment! The verdict was a big thumbs up, but you certainly wouldn’t want more than one in a sitting – these are seriously sweet, filling beasts! It’s best to eat them on the day they are made, but they do keep ok for a couple of days.

Gooey Cornflake, Marshmallow and Chocolate Cookies (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)


makes about 16

  • 1 cup dairy-free spread
  • 1/3 cup granulated sugar
  • 2/3 cup soft brown sugar
  • pinch of salt
  • 1/2 tsp bicarbonate of soda
  •  1 1/2 cups plain flour
  • 1 tbsp cornflour
  • 1 cup cornflakes
  • 1/2 cup chocolate chips
  • 1 cup mini marshmallows
  • 3 tbsps oat milk

– Preheat the oven to 190 degrees Centigrade/Gas Mark 5

– Line 2 cookie sheets with baking parchment

– Cream together the spread and sugars.

– Sift in the flour, bicarb, cornflour and salt and bring together to a firm-ish dough, adding the oat milk to add the mixing

– Stir in the marshmallows, chocolate chips and cornflakes. It will be a firm, chunky dough!

– Place tbsp sized balls of the mix on the lined cookie sheets and bake for 15-20 minutes, until starting to turn golden.

– Cool on a wire rack


S’mores Bars (vegan too!)

The girls have always been rather interested in the concept of S’mores, probably from coming across the term in TV programmes. I’m not sure if your usual S’more is dairy-free, but it certainly isn’t vegetarian or vegan!

We had some of our lovely vegetarian marshmallows hanging round in the cupboard…. so it was time for an experiment. The final result is sweet but also rather delicious. A crisp shortbready base covered with vegetarian marshmallows and then smothered in a soft chocolate ganache – yum!

S’mores Bars (dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan)

for a 9 inch square tin

  • 1/2 cup dairy-free spread
  • 1/2 cup icing sugar
  • pinch of salt
  • 1 tsp vanilla essence
  • 1 cup flour
  • 1 cup vegan mini marshmallows
  • 1 cup dairy-free dark chocolate
  • 4 tbsps dairy-free spread
  • 2 tbsps golden syrup/maple syrup

– Line a 9 inch square baking tray with parchment

– Preheat the oven to 180 degrees Centigrade/Gas mark 4

– Cream together the dairy-free spread and icing sugar until light and fluffy

– Whisk in the vanilla esence

– Sift in the flour and salt and mix to fully combine. It will be fairly sticky.

– Spread the dough into the baking tray, level off and bake for 15-20 minutes, until just starting to turn golden at the edges.

– Remove from the oven and let cool slightly in the tin.

– In a bain marie or the microwave, melt together the 4 tbsps of dairy-free spread with the chocolate and syrup. Stir until smooth and glossy.

– Scatter the marshmallows over the biscuit base. Pour the chocolate ganache over the top.

– Leave to cool in the fridge and then cut into bars.

– Best to keep them in the fridge.

Vegan Marshmallows!

As a vegetarian (non-gelatine eating) it’s been a very, very long time since I’ve eaten a marshmallow. I’ve read about vegan marshmallows, but only today managed to find some (in Fuzzi, Winchester). I have to say that as far as i remember they’re pretty authentic, but it was rather bizarre eating something that is normally so un-veggie friendly!

These are made by Sweet Vegan and contain no gelatine or artificial colours or flavours. They’re made from Fair Trade sugar, water, glucose syrup, carrageenan, cornflour, soy protein, confectioner’s sugar and natural bourbon vanilla flavour. They also do other flavours… may have to place an order!

My girls, who do eat conventional marshmallows were also rather partial to them, so I’d say they’re a pretty good, authentic veggie-friendly version. Expensive yes, but also soft, gooey and very marshmallowy – perfect if you’re a veggie/vegan craving some marshmallow pillowy softness 🙂

Rocky Road Bars

This is my first non-vegetarian/vegan recipe on this blog. You can buy vegan marshmallows but I’ve never tried them, and my girls do eat conventional marshmallows (if they don’t contain egg!). These were a BIG hit with the girls, D found them too sweet (but then he never appreciates much of my baking anyway and would rather have a bag of pistachio nuts) and I didn’t try them due to the gelatine, so I can’t give an assessment. They had gone a bit too chewy by the next day, so, if you’re baking these make sure you have enough guests round to polish them all off in one sitting!

Rocky Road Bars (dairy-free, egg-free, nut-free, sesame-free)

  • 50g dairy-free spread, melted
  • 200g bourbon biscuits, whizzed/bashed into crumbs (Tesco own brand are dairy-free)
  • 50g marshmallows, cut up
  • 50g dairy-free dark chocolate, such as Kinnerton

– Preheat the oven to 180 Degrees Centigrade/Gas Mark 4

– Line a small square baking pan with foil.

– Mix together the dairy-free spread and crushed biscuits.

– Press firmly into the bottom of the baking tray

– Bake for 10 minutes

– Remove from the oven and scatter the marshmallows and chocolate over the top.

– Return to the oven for 10 minutes until the marshmallows look a little toasted.

– Cool, then cut into bars.