Soft and Chewy Pandan Gula Melaka Marshmallow Cookies (No Butter)

Course: Cookies

Cuisine: Asian Fusion

Prep Time: 10

Cook Time: 16

Total Time: 26

Servings: extra 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!

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US Customary - Metric

Equipment

Ingredients

Cookie dough:

220 gr gula Melaka I used the block version, grated. See notes 1,2
100 gr dark brown sugar
80 gr oil or more as needed. Any neutral-tasting oil works
2 large eggs (room temperature) about 58 -60 grams each with the shell
2 tsp salt
2 tsp pandan essence
290 gr all-purpose flour
½ tsp baking soda
200 gr semi-sweet chocolate chips
8 large marshmallows cut into half. See notes 3

Decorating (optional)

Sea salt flakes

Instructions

Prepare the cookie dough:

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

Nutrition