Matcha Chunk Marshmallow Cookies (Vegan)
These thick and dense cookies are packed with homemade matcha chocolate chunks and mini marshmallows. They are easy to make, dairy-free, and absolutely delicious.
To create these delightful treats, start with a classic cookie base and enhance it with creamy, earthy matcha chocolate chunks and gooey mini marshmallows. The cookies have a wonderfully thick and dense texture with a crispy exterior. Inside, you’ll discover the rich matcha chunks combined with a soft marshmallow center. The matcha chunks are a simple combination of dairy-free white chocolate and matcha powder. These cookies are simple, fun, and yummy beyond words.
What you will need:
White chocolate, matcha powder and mini marshmallows are a must for these irresistible cookies. I have trouble finding matcha powder near me, so I order mine from Amazon. I can find the dairy-free white chocolate locally along with the vegan marshmallows. If you have trouble finding them, both can be found at Amazon. All other ingredients are basic pantry items.
- plant based yogurt
- plant based butter with salt
- all purpose flour
- baking soda
- baking powder
- cane sugar
- golden coconut sugar
- vanilla extract
- matcha powder
- white chocolate – I used Enjoy Life mini white baking chips
- mini marshmallows – I used Dandies mini marshmallows
How to:
The first step is to prepare the matcha chunks. Begin by adding the white chocolate chips to a small pot and placing it over medium heat. As the chips heat up and start to melt, stir them occasionally. Once about 95% of the chocolate has melted, remove the pot from the heat and continue stirring until the chocolate is completely melted and has a smooth consistency. Next, add the matcha powder to the melted chocolate and mix until the matcha is fully incorporated and the chocolate remains smooth. Pour the mixture onto a small, parchment-lined pan, ensuring it is not spread too thinly so that you can chop it into large chunks later. To speed up the cooling process, you can place the pan in the refrigerator. Once the chocolate has hardened, chop it into chunks. Be sure to set aside a handful of chunks (about 2 to 3 per cookie) for decorating the tops of the cookies. The remaining chunks (approximately 3/4 cup) will be mixed into the cookie batter.
To prepare the cookie dough, combine the flour, baking soda, and baking powder in a small bowl. Whisk the ingredients together and set the bowl aside. In a medium bowl, add the butter, cane sugar, and golden coconut sugar. Using a hand mixer, blend the butter and sugars on medium speed for 2 minutes. Next, add the yogurt and vanilla extract to the butter mixture; continue blending on medium speed for another 30 seconds to a minute. To the wet ingredients, add the dry ingredients; blending on medium-low speed until no flour is visible. Toss in your homemade matcha chunks. Blend on low speed just until they are evenly distributed. Cover the cookie dough and place it in the refrigerator. For the best results, let the dough chill overnight. If you want to bake the cookies immediately, be warned that they will spread significantly. If you prefer not to wait overnight, refrigerate the dough for at least one hour. While they will still spread more than if left to chill overnight, this will help reduce the spread. Allowing the dough to rest overnight results in thicker, denser, and more flavorful cookies.
When ready to bake the cookies, preheat the oven to 350°F and line two cookie sheets with parchment paper. Have the mini marshmallows ready and nearby. Remove the cookie dough from the refrigerator and begin scooping out the dough. Each cookie is about 3 tablespoons of dough; scoop 12 cookies. For each cookie dough ball, add 5 mini marshmallows to the center. Flatten the dough ball slightly, place the mini marshmallows in the center, and then bring the dough up over the marshmallows so they are fully covered. Roll the dough ball between your palms to smooth it out and shape it back into a ball. Repeat this process for all 12 cookie dough balls. Take the reserved matcha chunks and place 2 to 3 on each cookie. I usually bake 4 or 5 cookies at a time, returning the remaining cookie dough balls to the refrigerator until I’m ready to bake them. Bake the cookies for 14 to 16 minutes. Once out of the oven, allow them to cool on the pan for 5 to 10 minutes before transferring them to a cooling rack. Store the cookies in an airtight container at room temperature.
Alright, let’s get started. Please make, bake and enjoy!
Matcha Chunk Marshmallow Cookies (Vegan)
Ingredients
Matcha Chunks
- 1 cup white chocolate chips – I used Enjoy Life mini white baking chips
- ½ tbsp matcha powder
Cookie Dough
- 4 tbsp / 60 grams plant based yogurt – room temperature
- 8 tbsp / 113 grams plant based butter with salt – room temperature
- 2 cups / 240 grams all purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ¾ cup / 150 grams cane sugar
- ¼ cup / 42 grams golden coconut sugar
- ½ tbsp vanilla extract
- ¾ cup homemade matcha chunks – reserving rest of the chunks to decorate the top of the cookies
- 60 vegan mini marshmallows – 5 mini marshmallows for each cookie – I used Dandies marshmallows
Instructions
Matcha Chunks
- To a small pot, add the white chocolate chips. Place the pot over medium heat and melt the white chocolate. Once 95% is melted, remove the pot from the heat and stir until all of the chocolate has melted and it is smooth. Add the matcha powder and stir until it is well combined. Pour the mixture out onto a parchment line pan and leave it to set and harden. I placed mine in the refrigerator. Once the matcha chocolate has set, remove it from the refrigerator and chop it up.Reserve some of the matcha chunks for the tops of the cookies. I used 2 to 3 per cookie. This should leave about 3/4 cup of chunks left over to go into the batter.***I wanted to be able to chop it up into large chunks, so I made sure not to spread it out to thin.
Cookie Dough
- To a small bowl, add the flour, baking soda, and baking powder; whisk to combine and set the bowl aside.
- To a medium bowl, add the butter, cane sugar and golden coconut sugar. With a hand mixer, blend the sugar and butter together on medium speed for 2 minutes. Add the yogurt and vanilla extract to the sugar mixture. Continue blending on medium speed for another 30 seconds to 1 minute. Add the dry ingredients to the wet ingredients and blend on medium-low speed until no more flour can be seen. With chunks reserved for the tops of the cookies, the rest of the matcha chunks can be added to the cookie dough; blend them in to the cookie dough with the hand mixer just until they are well incorporated.
- Cover and place the cookie dough in the refrigerator over night.I strongly suggest resting the cookie dough overnight. You could go ahead and bake the cookies but they will spread a good amount. If you do not want to wait over night, at would suggest at least letting the dough rest in the refrigerator for an hour. They will spread a little, but not as much as the dough not refrigerated. If the dough is rested over night, it spreads very little and they are thicker and denser cookies.
- Pre-heat the oven to 350F and line 2 baking sheets with parchment paper.Each cookie is roughly 3 tablespoons of cookie dough. Scoop a cookie dough ball, flatten it and place 5 mini marshmallows in the center, bring the dough up around the marshmallows so they are enclosed in the dough. Roll the dough between your palms to smooth it out and shape it bake into a ball. Repeat this for all 12 cookies. Using your reserved matcha chunks, place 2 to 3 chunks on top of each cookie dough ball. I only baked 4 or 5 cookies at a time, make sure to place the remaining cookie dough balls in the refrigerator until you are ready to bake them.
- Bake the cookies for 14 to 16 minutes. Allow them to rest on the pan for 5 to 10 minutes before transferring them to a cooling rack.Store the cookies in an airtight container at room temperature.
