Description

This is my take on the viral scoopable cookie recipe, stuffed with dairy free Nutella and s’mores! We have warm, molten, slightly underbaked chocolate chip cookies baked in a dish and individually stuffed with gooey toasted marshmallows, crushed graham crackers, and a dairy-free Nutella- and it’s all made without eggs and no dairy (so yeah, it’s VEGAN!)!

Ingredients

Scale

2 1/4 cups (280 g) all purpose flour or gluten free 1:1 baking flour , sifted and spoon & leveled*
1 tbsp cornstarch or arrowroot starch
1/2 tsp baking soda
1/4 tsp sea salt
3/4 cup (175 g) salted vegan butter, melted and cooled to room temperature
3/4 cup (150 g) light brown sugar
1/2 cup (100 g) organic granulated sugar
1/3 cup (85 g) dairy free yogurt or unsweetened applesauce, room temperature
1 tbsp vanilla extract
2 cups vegan chocolate chips* (semi-sweet or your choice!)
8 pieces of chocolate bar
5 vegan graham cracker sheets
10 large vegan marshmallows
8 tbsp nutella

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Instructions

Prep: Preheat the oven to 350F. Grease a 9″ cast iron skillet or similar sized baking dish with cookie oil. Slice all marshmallows in half. Crush 3 of the graham cracker sheets. Set aside.
Make the dough: In a large bowl, whisk together the melted vegan butter, light brown sugar, sugar, dairy-free yogurt, vanilla extract, baking soda, and sea salt. Then add in the flour, and use a silicone spatula to fold the flour just until combined into the dough.
Fold in the mix-ins: Add in the chocolate chips, crushed graham crackers and about half of the marshmallow halves. Fold into the dough to evenly distribute.
Stuff the cookies: Use a large cookie scoop (about 3 ounces) to scoop the dough. Press your thumb into the middle and add in 1 tbsp of vegan nutella, followed by a marshmallow halve and one piece of the chocolate bar. Close the dough over the fillings, and place into the prepared baking dish. Repeat for the remaining dough. You should yield about 8 large cookie dough balls, but this will vary based on your exact cookies scoop.
Finish assembling: Now place the remains graham crackers and marshmallows pressed into the dough on top.
Bake: Place the baking dish into the oven to bake for 25-30 minutes, or until golden brown on top and the marshmallows are toasted.
Serve and enjoy: Serve warm with a scoop of vegan vanilla ice cream. Enjoy!

Notes

Graham crackers: I used Once Again, which are vegan.

Marshmallows: I recommend the large Dandies ones, then slicing them in half.

Gluten-free: Use King Arthur Measure-for-Measure gluten-free flour and gluten-free graham crackers.