Step 1

Place the butter at room temperature into a mixing bowl and cream it together with sugar and vanilla using an electric mixer.

Step 2

In a separate bowl, sift the dry ingredients: flour, salt and baking powder.

Step 3

Whilst mixing, slowly add the dry ingredients into wet ingredients. Add the plant milk and mix until just about combined.

Step 4

Using a spatula, fold in the vegan chocolate chips. Place the cookie dough into the fridge for 30 minutes.

Step 5

Scoop out the cookie dough with an ice cream scoop or spoon. Shape it into a cookie dough ball with your hands and press a thumb into the middle to create a little cave.

Step 6

Place a vegan marshmallow (half) inside and cover the marshmallow with the surrounding cookie dough. Repeat until you have 6-8 cookies.

Step 7

Place the cookies onto a lined baking tray or a cookie sheet and chill in the fridge for 2 hours. In the meantime, preheat your oven to 350°F (180°C).

Step 8

Transfer the cookies to the oven and bake them for 14-16 minutes or until the marshmallow has become gooey and the cookie edges golden.

Step 9

Remove from the oven and let them cool down for 20 minutes before carefully removing the gooey cookies from the baking tray.