Why Not?

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by Hannah (BitterSweet)
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Food in general and sweet treats in particular can become so closely correlated to certain special occasions, that it can suddenly seem as though one can not exist without the other. While I would agree that no, it is absolutely not Hannukah without latkes, or Thanksgiving without pumpkin pie, what can be said for the other side of the coin? What about the non-holiday, any-old-day, random need for latkes or pumpkin pie? Would it throw the Earth off its very axis to indulge that impulse every now and then? Is it selfish? Unnecessary?

One of the many reasons why I love holidays, all holidays, is because they give us a reason to pause and simply celebrate. Much of the time, I couldn’t care less about what the actual significance is, where it came from, or why we remember it, but the mere opportunity to do something fun and special is all I need. Thus, I present to you an any-old-day treat, with no particular import, meaning, or curious back story. They’re just good cookies, and they’d be good today, tomorrow, Mother’s Day if you truly need a good excuse, or whenever. Because really, why not?

Happy Friday- Go ahead, celebrate the weekend!

Yield: Makes 2 Dozen Cookies

Fudge-Mallow Cookies

Fudge-Mallow Cookies

Super chewy, chocolate, and packed full of gooey marshmallows, these cookies are perfect for any ocassion, and no special ocassion in particular. This crowd-pleasing combination will always be a hit.

Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes

Ingredients

  • 1 Cup Vegan Butter
  • 1 Cup Granulated Sugar
  • 1 1/2 Tablespoons Molasses
  • 2 Cups Whole Wheat Pastry Flour, or White Whole Wheat Flour (or All Purpose, if You Fancy)
  • 1/2 Cup Dutch Processed Cocoa Powder
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 1/2 Cup Semi-Sweet Chocolate Chips
  • 5 Ounces Vegan Marshmallows, Chopped to About Raisin-Sized Pieces
  • 1 Teaspoon Vanilla Extract

Instructions

  1. Preheat your oven to 375 and line two baking sheets with silicone baking mats or parchment paper.
  2. In your stand mixer, cream together the butter and sugar, beating thoroughly until fluffy. Add the molasses and mix until fully combined, scraping down the sides halfway through processing as it tends to stubbornly hide in lumps away from the beater.
  3. Combine the flour, cocoa powder, baking soda, and salt in a separate bowl. Toss in the chocolate chips and chopped marshmallows, making sure that everything is coated in flour so that the mix-ins don’t just clump together.
  4. Add the flour mixture into your mixer, and slowly turn the motor back on so that the dry goods don’t go flying. Pour in the vanilla, and turn up the speed to medium-low, mixing until everything is combined. It may take a minute or two because this is a very stiff dough, but be patient and resist the urge to add liquid!
  5. Scoop out about 3 tablespoons worth of dough per cookie, either with two spoons or an ice cream/cookie scoop, and drop them onto your prepared baking sheets, allowing plenty of room for them to spread- No more than 9 per sheet. Trust me, these things end up expanding like crazy.
  6. Flatten the tops lightly with the palm of your hand, and bake for 8 to 12 minutes, until the cookies are no longer shiny and firm around the edges. Remove them from the baking sheet immediately and allow them to cool.

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Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 254Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 22mgSodium: 176mgCarbohydrates: 39gFiber: 3gSugar: 16gProtein: 5g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

© Hannah Kaminsky
Cuisine: American / Category: Cookies and Bars

21 thoughts on “Why Not?”

  1. I say you don’t need a reason to celebrate. The fact that I made it through the week in one piece is enough of a reason! These look lovely, thanks for sharing. I’ve bookmarked them and just may make them this weekend. For no particular reason or occasion. They just look yummy!

  4. Anyway to make these into a bar cookie? While I love baking, I hate making cookies. I think it is the repeating process of place on baking sheet, bake, cool, remove from baking sheet, then repeat that bothers me.

    1. Hi Heidi,

      Well, I can’t make any promises because I haven’t tried it myself, but you could most likely press the dough evenly into an 8-inch square baking pan, lower the temperature to 350 degrees, and give them 14 – 20 minutes, until the top appears to be set and no longer shiny. If you give it a try, let me know how they come out!

      Happy baking!

  6. there are some holiday treats that I absolutely NEED to eat year round…cranberry sauce for instance, or pumpkin. And cookies are always welcome in my life. These look delicious! Can’t wait to meet you this weekend!

  12. These cookies WERE so good — the perfect texture and flavor. I urge everyone to whip up a batch of these immediately!

  14. I agree, why not is right, Hannah! Like everything that comes out of your kitchen, these cookies are really something special!

  15. Woah! Talk about timing. I just bought a bag of vegan marshmallows and wasn’t sure what I was going to do with them (other than eat them straight out of the bag and light them on fire and all that). So this is perfect!

  16. I just made these. For some reason mine did not spread. They came out sweet and tasty but cutting up the vegan marshmallows was a bit of a pain.

  18. Wow these look amazing. And I love the fact that recipe doesn’t require fancy or hard to find ingredients. I think I can get everything from my local crappy grocery store.

    1. You can get vegan marshmallows at your local crappy grocery store? I am very jealous.

  19. Yum! I made these last night (sans standing mixer, and with regular old cocoa powder) and they came out great! I had the mini vegan marshmallows (had purchased them for hot cocoa this winter, and was looking for a good way to use up the rest!), so i just cut them in half before mixing them in. I think next time I’ll chop them up smaller, so maybe they’ll spread out a little more.

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