1 bag Dandee marshmallows, full-sized or mini marshmallows
Lindt vegan chocolate bar, cut into small squares
Instructions
Preheat the oven to 350F.
Add your butter, brown sugar and granulated sugar to your mix- master and mix until well combined. Add the soy milk and vanilla and mix again.
In a separate bowl, whisk together the flour, baking soda, salt and cinnamon.
Add this to the mixer and stir until just combined. Do not over-mix.
Add in the mini marshmallows leaving out at least 30 to add to the tops of your cookies prior to baking. If you have the large ones, cut them with scissors or a knife into quarters before adding.
Add your chocolate chips.
Mix until incorporated into the batter.
Roll the batter into balls and place them on a cookie sheet or a cookie sheet lined with parchment.
Add a mini marshmallow and a piece of a cut up Lindt chocolate to the top of each cookie.
Bake for 16-18 minutes. The cookies will be puffed up but will deflate once cooled.
Allow to cool before eating.
These freeze well:)
Recipe by WHAT the HECK do I eat NOW at http://whattheheckdoieatnow.com/2022/09/25/smores-cookies/