Chocolate Chip Cookies with Coffee Marshmallow Cream Filling
Soft chocolate chip cookies with a rich, pillowy vegan marshmallow cream filling kissed with bold coffee flavor. Sweet, creamy, and caffeine-approved.
Ingredients
For the Cookie Dough:
- 1½ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup vegan butter softened
- ½ cup brown sugar
- ¼ cup cane sugar
- 1 tbsp flaxseed meal + 2½ tbsp water flax egg
- 1 tsp vanilla extract
- ¾ cup vegan chocolate chips
For the Coffee Marshmallow Filling:
- 1 cup vegan marshmallow fluff
- 1½ tbsp brewed espresso cooled
- 1 tbsp powdered sugar
- Pinch of salt
Instructions
- Combine flaxseed and water. Let it sit to become your flawless egg substitute.
- In one bowl, whisk flour, baking soda, and salt.
- In another, cream butter and both sugars until light and extra sassy.
- Stir in the flax egg and vanilla. Mix well.
- Add dry ingredients slowly, forming thick, irresistible cookie dough.
- Fold in chocolate chips like you're hiding treasure.
- Chill dough in the fridge for 10 minutes—trust me.
- Scoop dough into balls and flatten slightly on parchment-lined tray.
- Bake at 350°F (175°C) for 12 minutes until golden around the edges.
- Cool on rack while you resist temptation.
- For the filling: whisk marshmallow fluff, espresso, powdered sugar, and salt until smooth.
- Spread 1 tbsp filling on one cookie, top with another. Repeat. Try not to eat them all instantly.
Notes
📊 Nutritional Info (Per Cookie Sandwich)
- Calories: 285
- Total Fat: 13g
- Saturated Fat: 5g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 2g
💪 Vitamins & Minerals (Per Serving)
- Iron: 7%
- Calcium: 5%
- Magnesium: 4%
- Potassium: 3%
- Folate: 3%
✨ Flavor-Boosting Tips
- Use espresso powder for a stronger coffee kick.
- Toast the marshmallow filling slightly for a campfire-style vibe.
- Add crushed coffee beans to the dough for crunch and caffeine.
- Sprinkle flaky sea salt on top—because you're worth it.
- Serve with cold brew and pretend you're in a bougie café.