Cheryl’s Chocolate Sundae Cookies
Some cookies are more than just desserts—they’re memories baked into every bite. Cheryl’s Chocolate Sundae Cookies are one of those recipes. A tender chocolate cookie topped with a gooey marshmallow, dipped in melted chocolate, and crowned with a bright maraschino cherry—what’s not to love?
This cookie has a special place in my heart. Cheryl, a dear family friend and talented baker, first introduced these cookies to my family years ago, and I was instantly hooked. They’re festive, indulgent, and almost too good to share (seriously, hide them from me!). Over the years, I’ve tried variations with sprinkles and coconut, but I always come back to the classic combination.
If you’re ready to bake some joy into your holiday season, these cookies are just what you need.
Why You’ll Love Cheryl’s Chocolate Sundae Cookies
- Festive and fun: They’re like mini sundaes in cookie form, complete with a cherry on top.
- Rich and indulgent: A perfect balance of chocolate, gooey marshmallow, and sweet cherry.
- Easy to make: Simple steps make them approachable for any home baker.
- Customizable: Add sprinkles, shredded coconut, or even a drizzle of white chocolate for variety.
- Crowd-pleaser: These cookies will be the star of any cookie exchange or holiday gathering.
What You Need to Make Cheryl’s Chocolate Sundae Cookies
For this recipe, you’ll need a mix of baking essentials and a few fun ingredients. Specific measurements can be found in the recipe card. Here’s an overview:
- Vegan butter, organic cane sugar, and flax meal for a plant-based dough
- All-purpose or gluten-free flour, baking cocoa, and baking soda for structure and flavor
- Marshmallows, maraschino cherries, and vegan chocolate chips for that sundae-inspired finish
Optional toppings like sprinkles or coconut can add extra flair.
How to Make Cheryl’s Chocolate Sundae Cookies
- Prepare the toppings: Slice marshmallows and cherries, then pat cherries dry to prevent excess moisture.
- Mix the dough: Cream butter and sugar, then combine with dry ingredients and wet ingredients like soy milk and flax egg to form a thick dough.
- Shape and bake: Roll dough into balls, bake briefly, then press a marshmallow into each cookie before baking a few minutes longer.
- Add the toppings: Once cooled, dip the tops of the cookies in melted chocolate and add a cherry.
- Let them set: Allow the chocolate to harden at room temperature or in the fridge for quicker results.
Commonly Asked Questions
Can I make these cookies ahead of time?
Yes, these cookies store well in an airtight container for up to 4 days. Refrigerate if you prefer them chilled.
What can I use instead of marshmallows?
If you’re looking for an alternative, a dollop of vegan frosting or whipped cream can provide a similar effect.
Are there variations for this recipe?
Absolutely! Try rolling the cookies in sprinkles before baking or adding shredded coconut to the chocolate coating for a tropical twist.
Can I freeze these cookies?
Yes, freeze the cookies before dipping them in chocolate and adding cherries. Thaw, then finish the toppings when you’re ready to serve.
Do I need special vegan chocolate chips?
Not necessarily. Just ensure the brand you use is dairy-free. Equal Exchange and Enjoy Life are great options.
Cheryl’s Chocolate Sundae Cookies
Ingredients
- 24 large Dandies marshmallows halved
- 24 dye-free maraschino cherries halved (such as Tillen Farms)
- 2 tablespoons flax meal mixed with ¼ cup (60 mL) water
- 1 cup vegan butter
- 2 cups organic cane sugar
- 3 ½ cups all-purpose flour or gluten-free 1-to-1 baking flour
- 1 teaspoon baking soda
- 1 cup fair-trade baking cocoa (such as Equal Exchange)
- 2 pinches sea salt
- ½ cup unsweetened soy or almond milk
- 2 teaspoons vanilla extract
- 1 10 ounce bag vegan chocolate chips
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
Prepare the toppings:
- – Cut marshmallows in half and set aside.
- – Drain the maraschino cherries, remove stems, and pat dry with a paper towel. Cut cherries in half and set aside.
- Make the flax egg: Mix flax meal with water and set aside for 5 minutes until thickened.
Prepare the dough:
- – In a stand mixer, cream the vegan butter and sugar together until smooth.
- – Add the flour, baking soda, cocoa powder, and salt. Mix until combined.
- – Add the soy or almond milk, vanilla extract, and flax egg. Mix until a sticky and thick dough forms, being careful not to overmix.
Shape and bake the cookies:
- – Scoop dough by the tablespoon, roll into balls, and place on the prepared baking sheet, leaving 2 inches between cookies.
- – Alternatively, use a cookie scoop to portion dough directly onto the sheet without rolling.
- – Bake for 5 minutes, then press a marshmallow half into the top of each cookie. Bake for an additional 4 minutes until the marshmallow begins to puff.
Cool and add toppings:
- – Remove cookies from the oven and transfer them to a cooling rack. Let cool completely.
- – Melt vegan chocolate chips in the microwave or using a double boiler. Dip the top of each cookie in melted chocolate, ensuring the marshmallow is fully coated.
- – Top each cookie with a cherry half.
- Allow the chocolate to set: Let the cookies sit for 1 hour, or transfer to the refrigerator to speed up the process.