Step 1

Preheat the oven to 350 F and line a baking sheet with parchment paper or a reusable silicone mat.

Step 2

To a medium mixing bowl, add the vegan butter, white sugar, and brown sugar. Cream the ingredients together using a hand mixer, about 1-2 minutes. Add the non-dairy milk, and cream together again.

Step 3

In a separate bowl, add the flour, cocoa powder, baking soda, and salt. Whisk together.

Step 4

Add the dry ingredients to the wet ingredients and stir with a wooden spoon until combined. The dough will be a little sticky.

Step 5

Fold in the chocolate chips and 2/3 of your chopped marshmallows.

Step 6

Roll the cookie dough into 1 1/2 tablespoon balls and place on the lined baking sheet about 2 inches apart. Gently push the remaining marshmallow pieces onto the tops of the cookie dough balls.

Step 7

Bake in the center rack of the oven for 13-14 minutes, until the edges of the cookie are just starting to firm up.

Step 8

Remove the cookies from the oven. They will look a little puffy and under baked. Bang the baking tray on the counter several times to help the cookies flatten.

Step 9

Let the cookies cool on the baking tray before eating. They will continue to crisp up as they cool!