Vegan Chocolate Pudding Cookies with White Chocolate and Marshmallows
I don’t quite remember how I found the original recipe for these cookies. This was probably because I was so stunned by the awesome possibility of making them vegan that all I could do was remember to send myself the link to them.
There were a couple of hurdles to making these cookies, although nothing so daunting that they can’t be done at all. I know somewhere in the veganverse there exists peanut butter chips but they don’t seem to exist locally. So, I used vegan white chocolate chips in lieu of the peanut butter chips. The local vegan shop, Karmavore, used to have them available, and many online vegan shops sell them as well, though you could go the less expensive route and use dark chocolate chips instead.
Then there’s the powdered vegan pudding mix. Strangely, I had no luck finding any that didn’t cost a small fortune or wasn’t made of just a few simple ingredients I already had at home. So I used this recipe to create my own pudding mix and just left out the powdered milk (it really makes no difference to leave it out since you’ll be putting the mix into the cookies anyway).
I used Dandies marshmallows in these cookies, which, it seems, are more widely available that they were before. If you happen to live in a place where they aren’t so accessible, you can order them online from many vegan shops. The Sweet and Sara marshmallows are also an alternative if you can get them, or you can get really experimental and give making your own marshmallows a try.
I made these cookies for a vegan bake sale held last week at Radha Yoga and Eatery, and they were really popular (but what isn’t popular at a vegan bake sale?). If the looks on the faces of anyone who ate them is anything to go by, then you might need to make these decadent, gooey cookies right this minute. They’re the best right out of the oven, though they take on a really great chewiness when completely cooled.
1 cup margarine (I used two Earth Balance buttery sticks), softened
1/2 cup unbleached cane sugar
1/2 cup brown sugar, packed
Ener-G egg replacer, enough for two eggs (or whatever egg replacer you prefer to use)
1 tablespoon vanilla extract
2 1/4 cups unbleached white flour
1 teaspoon baking soda
1/2 teaspoon fine sea salt
4 oz chocolate pudding mix (get a simple pudding recipe here)
1 3/4 cups vegan white chocolate chips
1 bag Dandies vegan marshmallows, each marshmallow cut into halves (need 1 1/2 cups)
1. Preheat oven your oven to 350°F.
2. Line two baking sheets with parchment paper.
3. Using an electric mixer, cream together the softened butter, about 2 minutes. Add both sugars and beat another 2 minutes until the mixture is fluffy.
4. Add in the egg replacer and the vanilla extract, beating another minute until the liquid is combined.
5. Using a large bowl, combine all the dry ingredients, except for the chocolate chips and marshmallows, and mix well to combine.
6. Add the wet ingredients to the dry ingredients and mix just until all of the flour is combined. Then add the chocolate chips and the marshmallows, and mix to just combine everything.
7. Using a small ice cream scoop, tablespoon measure, or a large soup spoon, scoop up about 2 tbsp of cookie dough and place it on the baking sheet, making sure to keep about 2″ of space around each cookie (they will most definitely spread).
8. Place your baking sheet into the oven and bake the cookies for 10-12 minutes.
9. If after coming out of the oven you find the marshmallows have spread out a lot, use the tip of a spoon to gently nudge the melted goo back into place around the cookie.
10. Let the cookies cool for several minutes before transferring to a cooling rack – they’ll be a fragile until they firm up a bit through cooling.
11. Store in an airtight container at room temperature for up to three days, or up to 5 days in the fridge.
Makes about 2 1/2 to 3 dozen cookies (depending on the size of your cookie scoop)