Double Chocolate Chunk Marshmallow Cookie Cake Pops

Name: Double Chocolate Chunk Marshmallow Cookie Cake Pops
Prep time: 10 min
Cook time: 10 min
Yield: 12 serving
Ingredients: 1/4 cup vegan butter; 1 cup firmly packed light brown sugar; 1 Bob's Red Mill Egg replacement; 1 cup Bob's Red Mill all-purpose flour; 1/3 cup cocoa powder; 1/2 teaspoon baking soda; 1 teaspoon vanilla; 1 teaspoon salt; 1/2 cup vegan marshmallows; 1/2 cup vegan chocolate chips

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Prep Time
10 mins
Cook Time
10 mins
Servings
12
Course
Baked Goods

Double Chocolate Chunk Marshmallow Cookie Cake Pops

Ulric Berry

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This delightful recipe is easy to follow and perfect for any occasion.

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Ingredients

Servings

1/4 cup vegan butter room temperature
1 cup firmly packed light brown sugar
1 Bob's Red Mill Egg replacement
1 cup Bob's Red Mill all-purpose flour
1/3 cup cocoa powder
1/2 teaspoon baking soda
1 teaspoon vanilla
1 teaspoon salt
1/2 cup vegan marshmallows
1/2 cup vegan chocolate chips

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Instructions

Preheat your oven to 350°F.
Line two baking sheets with parchment paper and set aside.
In a medium bowl, mix, using a hand mixer, the butter and brown sugar together until the mixture becomes light and sugar combines, will take up to 1 to 2 minutes. Now, add in the egg replacement and vanilla.
In another bowl mix together the flour, cocoa powder, baking soda, and salt.
Now, add the dry ingredients into the wet mixture, stirring until only combined. Gently fold in the marshmallows and chocolate chips.
Scoop even amounts of dough onto cookie sheets, leaving about 2 inches of space in between each ball of dough.
Bake for 10 minutes. Let cool on cookie sheet for 10 minutes before serving with a glass of milk!