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
- Salt
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)
Vegan Hot Chocolate Cookies
- Prep Time: 6 minutes
- Cook Time: 14 minutes
- Total Time: 20 minutes
- Yield: 12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
These vegan hot chocolate cookies have a soft center, crispy edges, and are full of gooey marshmallow goodness.
Ingredients
- 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
Instructions
- 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!
Notes
Many chocolate chips are already vegan, check the ingredients! But Enjoy Life has some great vegan chocolate chips that are also allergy-friendly.
I used Dandies vegan marshmallows, but all of Trader Joe’s marshmallows are also vegan.
Nutrition
- 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
13 comments
These are amazing!!!! Even my non dessert loving husband loves them! Quick tip, nuts.com sells vegan marshmallows that are awesome. It’s not letting me rate the recipe but 5 stars for sure!
Thank you so much Jacki, it’s awesome you and your husband liked them!! I did not know about the nuts.com vegan marshmallows, that is really good to know. And yeah, sometimes the rating is glitchy on here (have to figure that out), but thank you for verbally giving it 5 stars! I’ll leave 5 stars on this comment on your behalf hahaha
★★★★★
So much to love about this recipe! It’s different from the cookies we’re all used to, nice to have something different but still delish. It’s easy to make and doesn’t make a boatload of cookies (my thighs thank you for that). I was also able to make it gluten free using Better Batter flour.
★★★★★
I’m so happy you liked them Jaye! And yes, I designed this recipe to yield a smaller amount of cookies, since I live alone and don’t want to be burdened with three dozen cookies lol. So great you were able to make them gluten-free too!!!
Great recipe! I’ll be honest, I messed up my first attempt at these pretty bad… but after double checking the measurements and following the instructions extra closely, they turned out perfect! I love the marshmallows and how it really does taste like hot chocolate in cookie form 🙂
★★★★★
Hahah your second batch turned out great! But the first batch was worth it for the story. Always use fresh baking soda and the correct amount of butter 😅
I’m going to try these this week! Can they be frozen and then thawed?
Hey girl sorry for the late reply! I haven’t tried freezing them, but I assume they would be fine. I wonder if the marshmallow texture might get a bit weird once thawed? Let me know how it worked out for you!
[…] 10. Vegan Hot Chocolate Cookies […]
Just made these and they are PHENOMENAL!! Saving this recipe forever! These will be perfect for a holiday party or just a snowy day inside 🙂
★★★★★
They are truly so comforting! I’m honored to have a recipe in your forever-collection!
I added a teaspoon of vanilla peppermint extract and these cookies are phenomenal. I’m making them for everyone for Christmas
Yum!! I bet the peppermint was sooo good in these.