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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?

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.

Notes

These cookies are fantastic chilled from the fridge but can also be enjoyed at room temperature. Perfect for holiday gatherings or anytime you’re craving a sweet, nostalgic treat!
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