1 1/4cupsdairy-free semi-sweet chocolate chips or chopped chocolate
2cupsgelatin free marshmallowscut in half
Pre-heat oven to 350 degrees F (180 C) and beat butter and sugar in the bowl of stand mixer and mix on low until creamed in, then stop and scrape sides of bowl. Add caramel and applesauce while stirring and mix until combined, then add vanilla, soda, and salt. Mix in peanut butter until mixed then add flour one cup at a time and stir after each addition until you have a thick dough, then mix in chocolate chips.
Line a cookie sheet with parchment paper or sil pads. Roll dough into 1 inch balls and use your thumb to make deep indentions on top of each. Place them about 2 inches apart on baking sheet and bake for 7 to 9 minutes until edges start to turn golden brown. Remove from oven and top each with a marshmallow then allow to cool for about 5 minutes before moving cookies to cooling rack to finish (if they make it that far past your mouth!).