These vegan hot chocolate cookies have a soft center, crispy edges, and are full of gooey marshmallow goodness.

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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!

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.

Keywords: vegan hot chocolate cookies, vegan cookies