These may be, if I may be so bold, the BEST cookies I have EVER made! The secret ingredient is the Cocomels Coconut Milk Caramels, which combine deliciously with vegan marshmallows, chocolate chips and white chocolate chips in these chewy delights. The hint of coconut flavor gives them a subtle summery taste that sets them apart from the rest. Cocomels come in a variety of scrumptious options: Original, Vanilla, Sea Salt, Espresso... any would work for this recipe depending on your preference, because you have the right to mix it up!
Ingredients
1 bag Cocomels Coconut Milk Caramels, chilled and cut into smaller pieces
1/2 cup vegan chocolate chips
1/2 cup vegan white chocolate chips
1 cup mini Dandies Marshmallows
2 1/4 cups all purpose flour
1/2 cup evaporated cane sugar
1/2 cup brown sugar
1 cup vegan butter (softened)
1/4 cup almond milk
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon salt
1 bag Cocomels Coconut Milk Caramels, chilled and cut into smaller pieces
1/2 cup vegan chocolate chips
1/2 cup vegan white chocolate chips
1 cup mini Dandies Marshmallows
2 1/4 cups all purpose flour
1/2 cup evaporated cane sugar
1/2 cup brown sugar
1 cup vegan butter (softened)
1/4 cup almond milk
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon salt
Directions
First, preheat the oven to 350°F. In a large mixing bowl, combine the butter and sugars using a hand mixer or fork until well incorporated. Next, stir in vanilla and almond milk until combined. In a separate mixing bowl, combine flour, baking soda and salt. Gradually add the dry ingredients into the wet, until you have a nice smooth dough. Fold in the Cocomels, chocolate chips, white chocolate chips and mini marshmallows. Chill the dough for at least 30 minutes prior to baking. This will help to prevent the marshmallows and caramels from oozing out of the cookies while baking (which would still be super tasty, just messier).
If you have enough restraint not to eat all of the dough, spoon equal amounts onto a cookie sheet lined with parchment paper. Bake for 10-15 minutes until lightly golden. Transfer to a cooling rack for as long as you can stand waiting, and enjoy! This is your magic moment.
First, preheat the oven to 350°F. In a large mixing bowl, combine the butter and sugars using a hand mixer or fork until well incorporated. Next, stir in vanilla and almond milk until combined. In a separate mixing bowl, combine flour, baking soda and salt. Gradually add the dry ingredients into the wet, until you have a nice smooth dough. Fold in the Cocomels, chocolate chips, white chocolate chips and mini marshmallows. Chill the dough for at least 30 minutes prior to baking. This will help to prevent the marshmallows and caramels from oozing out of the cookies while baking (which would still be super tasty, just messier).
If you have enough restraint not to eat all of the dough, spoon equal amounts onto a cookie sheet lined with parchment paper. Bake for 10-15 minutes until lightly golden. Transfer to a cooling rack for as long as you can stand waiting, and enjoy! This is your magic moment.