These vegan hot chocolate cookies have a soft center, crispy edges, and are full of gooey marshmallow goodness. No chilling time required, these cookies are ready to be eaten, like, now.
Vegan Hot Chocolate Cookies
For me, one of the coziest and most comforting things is a nice warm drink. Specifically if that drink has chocolate in it. Who doesn’t like hot chocolate? I used to love those Swiss Miss hot chocolate packs with the mini marshmallows in it. Unfortunately, those aren’t vegan, so I gotta make my own hot chocolate now! But it’s always worth it (and more delicious, to be honest).
Inspired by those yummy hot chocolate flavors, I came up with these vegan hot chocolate cookies! I personally love thin, chewy cookies with soft centers and crispy edges, and these cookies check all the boxes. They are super easy to make and ready in about 20 minutes – no chill time required. And did I mention they have marshmallows? Need I say more?
Ingredients you’ll need
- All purpose flour: be sure to weigh it if you have a kitchen scale!
- Vegan chocolate chips: many chocolate chips are already vegan, check the ingredients! Enjoy Life also has some allergen-friendly vegan chocolate chips.
- Vegan marshmallows: I use the Dandies vegan marshmallows, and cut them into small pieces. All of Trader Joe’s marshmallows are also vegan. I find the Dandies marshmallows melt the best!
- Vegan butter: soft, but not melted. I like using Earth Balance Buttery Sticks.
- White sugar
- Brown sugar
- Non-dairy milk: I used almond milk, but use whichever milk you like.
- Cocoa powder
- Baking soda
Can these cookies be made gluten-free?
I have not tested it, but I assume a gluten-free blend like Bob’s Red Mill Gluten Free 1-to-1 Baking Flour would work.
How to make Vegan Hot Chocolate Cookies
Start by preheating the oven to 350 F and lining a baking sheet with parchment paper or a reusable silicone mat.
Then add the vegan butter, white sugar, and brown sugar to a medium mixing bowl. Using a hand mixer, cream together until light and fluffy. Add the non-dairy milk, and cream again.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir with a wooden spoon until combined. The dough will be a little sticky, but you should still be able to roll it out! If it is too sticky, add a little more flour. If it is too dry, add small splashes of milk until it is the proper consistency.
Fold in the chocolate chips and 2/3 of your chopped marshmallows, reserving some to put on the tops of your cookies.
Roll the cookie dough into balls and place on the lined baking sheet about 2 inches apart (they will spread!) Gently push the remaining marshmallow pieces onto the tops of the cookie dough balls.
Bake in the center rack of the oven until the edges of the cookie are just starting to firm up. When you remove them from the oven, they will look a little puffy and under baked. This is absolutely correct! Bang the baking tray on the counter several times to help the cookies flatten and let them cool on the baking tray before eating. They will firm up a lot as they cool.
Tips for making these cookies perfectly
- Add extra marshmallows to the top of the cookie dough before baking. When the cookies spread, so will the marshmallows, and it’s nice to see the gooey melted marshmallows stretched out on the top of the cookie!
- Under bake vs over bake. The cookies will continue to bake as they cool, so make sure they are a little under baked when you take them out of the oven.
- Pan banging method. Don’t skip this! When the cookies come out of the oven, they will be a little puffy. Bang the pan against the counter a couple of times to deflate them. This promotes even spreading of the cookie.
How long do these cookies keep?
Store in an air-tight container at room temperature for up to a week. PS: I think these cookies taste even better on the second day!
More vegan dessert recipes
- Easy Vegan Apple Galette
- Vegan Guava Cream Cheese Pastries (Pastelillitos)
- Vegan Strawberry Shortcake
- 5 Minute Vegan Cinnamon Roll Mug Cake
- Carrot Cake Bites (5 Ingredients)
These vegan hot chocolate cookies have a soft center, crispy edges, and are full of gooey marshmallow goodness.
- 1/4 cup vegan butter, soft but not melted
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 3 tablespoons non-dairy milk (I used almond milk)
- 2/3 cup (80g) all purpose flour
- 1/4 cup (25g) cocoa powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 3 tablespoons vegan chocolate chips
- 3 vegan marshmallows, chopped into small pieces
- Preheat the oven to 350 F and line a baking sheet with parchment paper or a reusable silicone mat.
- To a medium mixing bowl, add the vegan butter, white sugar, and brown sugar. Cream the ingredients together using a hand mixer, about 1-2 minutes. Add the non-dairy milk, and cream together again.
- In a separate bowl, add the flour, cocoa powder, baking soda, and salt. Whisk together.
- Add the dry ingredients to the wet ingredients and stir with a wooden spoon until combined. The dough will be a little sticky.
- Fold in the chocolate chips and 2/3 of your chopped marshmallows.
- Roll the cookie dough into 1 1/2 tablespoon balls and place on the lined baking sheet about 2 inches apart. Gently push the remaining marshmallow pieces onto the tops of the cookie dough balls.
- Bake in the center rack of the oven for 13-14 minutes, until the edges of the cookie are just starting to firm up.
- Remove the cookies from the oven. They will look a little puffy and under baked. Bang the baking tray on the counter several times to help the cookies flatten.
- Let the cookies cool on the baking tray before eating. They will continue to crisp up as they cool!
- Serving Size: 1 cookie
- Calories: 127.1 kcal
- Sugar: 12.1 g
- Sodium: 81.3 mg
- Fat: 5.6 g
- Saturated Fat: 2.1 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 20.2 g
- Fiber: 1.6 g
- Protein: 1.4 g
- Cholesterol: 0 mg
Keywords: vegan hot chocolate cookies, vegan cookies