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Preheat oven to 350º F. Prepare muffin pan with non-stick spray or wipe with a light swipe of butter.
In a large bowl, cream butter, sugars until creamy and light. Blend in egg replacement* and vanilla.Egg Replacement: *2 tbsp aqua faba (liquid from chickpeas) OR 1 tbsp ground flax seeds + 3 tbsp warm water stirred and set
Add dry ingredients and mix until it forms a stiff dough. Add an additional tablespoon flour if the dough is not thick enough.
Stir in 3/4 cup chocolate chips/chunks* by hand until evenly incorporated. Save the remaining chocolate chunks for the top and also for drizzles.* use chocolate chunks, chocolate chips or a blend of the two
Scoop into 12 equal balls, place each ball in the prepared muffin tin. Press a chocolate chunk or two into the top of each cookie ball. Place pan in fridge for 10-20 minutes. Remove from fridge and press half a marshmallow (or break into 3 chunks) onto the top of each cookie cup.
Bake 13-15 minutes until the cookies are golden and the marshmallows are toasted. If the marshmallow isn't lightly golden, turn the heat up to 360º F for the last minute. (In my oven 15 minutes @ 350º is perfect!)Side Note - the marshmallows will puff way up in the oven, but they return to normal during the cooling process. Remove from oven and gently tuck a pretzel* twist into melted marshmallow (optional). Let cool until set and then move the cookies to a rack to cool completely.Pro Tip - *the pretzels add a lovely crunch and saltiness, but the cookie cups are spectacular without them too!
Melt a few chocolate chunks and drizzle over cookies. Top with a few flakes of Maldon salt if desired.