A chocolate base, loaded with vegan marshmallows, pretzels, and pecans, these Chocolate Marshmallow Pretzel Cookies will be your new favourite weekend treat.
If you couldn’t tell we like making cookies. More often than not you can find us making a batch every weekend. These cookies were a result of one of those baking sessions. Feeling a lack of creative thoughts, Kat went into the kitchen to just bake for herself. A little of this and a little of that, and whatever was in the pantry – and thus these cookies were born.
Losing creativity can halt a lot of what goes on behind the scenes of TMG. From recipe development to blog post writing to photography and videography – creativity runs through every aspect of Two Market Girls. That’s why these cookies hold such a great place in our hearts because it help to bring TMG back to a creatively happy place.
A chocolate cookie base loaded with vegan marshmallows, pretzels, and pecans – these cookies have something for everyone.
Top tips for making cookies:
- Measure in weight! This is something we recommend for a lot of recipes but especially in baking. You will get more consistent results by weighing out your dry ingredients instead of using volume because 1 cup for us may be different from 1 cup for you. Even a small amount of extra flour or sugar can greatly alter your end result. Weigh out the ingredients for the most precise result.
- Beat the butter A LOT. When you’re creaming the butter with sugar its best to beat it for up to 10 minutes. Creaming butter evenly disperses sugar throughout the cookie batter, completely dissolving it into the butter. It also increases the volume by incorporating more air into the batter, resulting in a light cookie.
- Don’t overwork the flour. I know we just told you to beat the batter a lot, but that only applies to pre-flour mixing. Once you add the flour to your batter ensure that you are mixing as little as possible. The more you work flour, the more gluten development you get resulting in harder, tougher cookies.
- Use a cookie scoop. For evenly sized cookies use a cookie scoop! This will also help get nice round cookies after baking.
- One tray at a time. When I bake cookies, I never add two baking sheets to my oven at a time. This can change how to heat in your oven is dispersed. Instead bake one batch at a time.
- “Under bake” your cookies. For fudgy, delicious cookies you want to just under bake your cookies.
- Watch cookies, not time. We have a bake time set to this recipe, as we should. But were here to say to just use that as a guideline. Every oven is different, so instead keep an eye on the cookies throughout baking. Once they start to give off that delicious freshly baked smell and start to look golden brown your cookies are ready!
- Use a round cookie cutter to shape your cookies fresh out of the oven. When your cookies are fresh out of the oven, take a round cookie cutter just bigger than the size of your cookies and place it over the cookie. Scoot your cookie around in the cookie cutter until you get the perfectly round cookie.
Chocolate Marshmallow Pretzel Cookies FAQ
I don’t like pretzels, can I remove them?
Yes! Cookies are made to be customized. If there is an add-in that you don’t like (like pretzels, pecans or marshmallows) you can remove them or replace them with a different add-in! Why not try a different nut or seed? Or just pop into your pantry and see what you need to use up. Fun fact, that’s how a lot of our cookie recipes have come about! Just keep in mind that this does not go for the base ingredients like flour, sugar, cacao powder, etc. Subbing out ingredients like these take a lot more testing and trials to get right.
How do I store these?
To stores these cookies (or most of our cookie recipes) just allow them to cool to room temperature and keep them in an air-tight container at room temperature.
Can I pre-make the batter?
Yes! If you want to make these in batches because you’re limited on time you can make the batter ahead of time and store in the fridge (wrapped in clear wrap) until you are ready to bake them. Just pull it out of your fridge as you preheat the oven, scoop, and bake! You can also freeze this cookie dough if you’d like. Just form into a log or ball, wrap in clear wrap and freeze. When ready to bake take out of the freezer and leave in the fridge for 2 hours or overnight.
How to make Chocolate Marshmallow Pretzel Cookies:
Other cookie recipes you should try:
- Chocolate Chunk Cookies
- Peanut Butter Cookies
- Fruity Cereal Cookies
- Gingerbread People Cookies
- Double Chocolate Cookies
Chocolate Marshmallow Pretzel Cookies
- 240 g (2 cups) all-purpose flour
- 60 g (¼ cup) cacao powder
- 1 tsp baking soda
- 1 tsp baking powder
- pinch salt
- 170 g (¾ cup) vegan butter
- 100 g (½ cup) brown sugar
- 150 g (¾ cup) white sugar
- 1 flax egg, (1 tbsp ground flax seed + 3 tbsp water)
- 1 tsp vanilla
- 50 g (¾ cup) pretzels, chopped
- 100 g (1 cup) pecans, chopped
- 100 g (1 cup) vegan marshmallows
- Preheat oven to 350F
- In a bowl combine flour, cacaopowder, baking soda, baking powder, and salt. Set aside.
- Beat butter and sugars together until light and fluffy.
- Add flax egg and vanilla extract and beat another 1 minute.
- Add dry ingredients and beat until just a little bit of flour is showing. Add the pretzels, pecans and vegan marshmallows and mix until just combined.
- Using a cookie scoop, scoop cookie dough balls on a lined baking sheet.
- Bake for 13 minutes then allow cookies to cool for 5 minutes on the baking sheet before transferring to a cooling rack.
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