Soft and Chewy Pandan Gula Melaka Marshmallow Cookies (No Butter)
Course: Cookies
Cuisine: Asian Fusion
Prep Time: 10 minutesminutes
Cook Time: 16 minutesminutes
Total Time: 26 minutesminutes
Servings: 12extra large cookies
Calories: 362kcal
Author: Marvellina
If you love soft and chewy chocolate chip cookies, you will have to try these cookies made with oil instead of butter and infused with an amazing flavor of pandan and gula Melaka (palm sugar) and loaded with chocolate chips and completed with that stretchy and creamy marshmallows on the inside. Oh so very good!
Grate the gula Melaka block. Skip this if you are using coconut sugar or light/dark brown sugar. Preheat oven to 325 F (160 C). Put the oil (start with 80 ml and add as you need later), all the sugar and eggs in a large mixing bowl. Use a hand whisk to mix vigorously until they are well combined. Sift in all-purpose flour and baking soda. This extra step helps to fluff the flour and make the finished product airier
Use a rubber spatula to fold in the flour to combine. You don't need to fully combine them yet. If the cookie dough feels a bit dry, you can add a bit more oil, tablespoon by tablespoon. Then fold in the chocolate chips and continue to fold to mix until you no longer see loose flour in the cookie dough. The dough will be sticky at this point
Baking:
Line two baking sheets with parchment paper. Lighlty oil your palms. Scoop about 75 grams (or about 3 1/2 tablespoons) of cookie dough. Roll it into a ball and slightly flatten into about 3 inches diameter dough and put 1/2 of the large marshmallow in there and gather the sides of the dough to enclose the marshmallow. Make sure it is well covered by the dough so it won't leak out during baking. Roll into a ball. Place on the baking sheet, about 2 inches apart. The cookies will spread, but not excessively. They are large, so they will spread into thick cookies
I recommend bake one tray at a time unless you can fit two trays side by side. Put the baking sheet on the middle rack and bake for 16-17 minutes. They will still be very soft. Garnish with some sea salt flakes on top. Let them cool down on the baking sheet for 15-20 minutes
Notes
Depending on the gula Melaka/gula Jawa/gula Aren that you use, it may affect the consistency of the dough. In general, the sugar will be sticky after you grate them. I know gula Aren is the stickiest among all. So the oil amount you need may be more or less
If you replace the gula Melaka with coconut sugar or regular light brown sugar or dark brown sugar, you may need more oil than what's called for in the recipe
If you use mini marshmallows, you will need 4-5 or more to fill the cookies