Toffee Marshmallow Pretzel Cookies (Vegan)
These cookies are a wonderful combination of toffee bits, pretzels, and marshmallows. The perfect balance of sweet and salty in a fun summer treat.
An irresistible cookie embodying salty and sweet. They are loaded with homemade toffee bits, crushed pretzels, and mini marshmallows. For extra marshmallow flavor, I added a large marshmallow to the center of each cookie. They do require some refrigerator time before baking, but it is well worth the wait. Get ready for some ooey, gooey, sweet, and salty goodness.
What you will need:
You will need some toffee, marshmallows ( minis and large) and pretzels on hand. Homemade toffee or store bought will work just fine. Vegan marshmallows should be easily found at your local market and the pretzel type is completely up to you.
- all purpose flour
- baking soda
- baking powder
- plant based yogurt
- plant based butter with salt
- vanilla extract
- cane sugar
- coconut sugar
- mini and large marshmallows
- toffee bits- homemade or store bought (see my recipe for toffee on the website)
- pretzels – roughly crushed
How to:
If you are making homemade toffee bits, let’s prepare them first. The toffee can be made ahead of time and stored in the pantry. Please see my recipe for toffee bits if you are interested.
Now that the toffee bits are ready, let’s bring these cookies together. In a medium bowl, add the flour, baking powder, and baking soda; whisk to combine. In a large bowl, add the butter and both sugars. With a hand mixer on medium speed, cream the butter and sugar until light, fluffy, and creamy (about 3 minutes). To the sugar mixture, add the yogurt and vanilla extract. Blend on medium speed for another minute. Add the dry ingredients to the wet ingredients and blend on medium speed just until no more flour is seen. Add the toffee bits, crushed pretzel pieces, and mini marshmallows; fold them in until fully incorporated.
You will need 8 large marshmallows; cut each one in half. I used a 4-tbsp cookie scoop to make the cookie dough balls. Scoop each dough ball, make an impression in the middle, and place one marshmallow half in the impression (cut side down). Bring the cookie dough up around the marshmallow, leaving the top to peek out. Repeat for all 15 cookies. Place the prepared cookies in the refrigerator for 30 minutes.
Preheat the oven to 350F. When the oven is ready, place five prepared cookies on a cookie sheet lined with parchment paper. Make sure they are spread out. Bake the cookies for 12 minutes. Leave the remaining cookie dough balls in the refrigerator until you are ready to bake them. Once out of the oven, let the cookies rest on the pan for 5 to 10 minutes before transferring them to a cooling rack. Repeat for the rest of the cookies.
Keep the cookies in an airtight container. They will stay fresh for 5 to 7 days.
So, let’s get started. Please make, bake and enjoy!
Toffee Marshmallow Pretzel Cookies (Vegan)
Ingredients
- 2½ cup +2 tbsp / 315 grams all purpose flour
- 7½ tbsp / 111 grams plant based yogurt (room temperature)
- 12 tbsp / 168 grams plant based butter with salt (room temperature
- 3/4 cup /150 grams cane sugar
- 3/4 cup / 150 grams coconut sugar
- 1/4 + 1/8 tsp baking soda
- 1 + 1/8 tsp baking powder
- 1/2 tbsp vanilla extract
- 3/4 cup vegan mini marshmallows
- 3/4 cup roughly crushed pretzels
- 3/4 cup toffee pieces
- 8 vegan large mashmallows
- Extra toffee and pretzels for the tops of the cookies
Instructions
- Prepare 3 cookie sheets by lining them with parchment paper.In a medium bowl add the flour, baking soda and baking powder; whisk to combine.
- In a large bowl add the butter and both sugars. With a hand mixer on medium speed, cream the butter and sugar together – about 3 minutes. To the sugar mixture add the vanilla extract and yogurt; blend for another minute on medium speed.
- Add the dry ingredients to the wet ingredients; blend just until no more flour is seen. Add in the toffee, mini marshmallows and pretzels and fold them in until just combined.
- Cut the 8 large marshmallows in half and set them aside. With a 4 -tbsp size cookie scoop, start scooping your cookie dough balls. With each dough ball, make an impression in the middle and place a large marshmallow half into the impression ( cut side down). Bring the dough up around the marshmallow, leaving the very top peaking out. Repeat this for all 15 cookies. Place the prepared cookies in the refrigerator for about 30 minutes.
- Pre-heat the oven to 350F. Once the oven is ready, place 5 cookie dough balls on a cookie sheet, make sure to spread them out, and bake for 12 minutes. Keep the other cookie dough balls in the refrigerator until you are ready to bake them. Repeat until all the cookies are baked.Allow the cookies to cool on the pan for 5 to 10 minutes before transferring them to a cooling rack.Keep the cookies in an airtight container. They will stay fresh for up to 5 days.
