These Vegan Hot Chocolate Cookies are made with fudgy, chocolate cookie dough loaded up with chocolate chips and toasty marshmallows. They are a perfect, easy bake and can be made using only one bowl! Let's learn how to make them!
These Vegan Hot Chocolate Cookies are based completely on our Vegan Double Chocolate Cookies. These cookies are soft and chewy with a wonderfully molten center.
The addition of a gooey, toasted vegan marshmallow in the center really takes these cookies to the next level!
Be sure to check out our post on How to Make Vegan Cookies for all of the most up to date vegan cookie baking tips and tricks.
Ingredients:
These ingredients work together to create cookies that are rich, chewy, and reminiscent of a cozy mug of hot chocolate:
- vegan butter: Provides richness and fat for a soft, chewy texture. It also helps bind the ingredients together and enhances flavor.
- light brown sugar Adds sweetness and a subtle molasses flavor that complements the cocoa, while also keeping the cookies moist.
- granulated sugar: Balances sweetness and contributes to the cookies’ structure, giving them a slightly crisp edge.
- nondairy milk: Adds moisture to the dough, ensuring it is pliable and easy to work with.
- vanilla extract: Enhances the overall flavor of the cookies by adding warmth and depth, complementing the chocolate and marshmallow flavors.
- baking soda: Acts as a leavening agent, creating a slight lift in the cookies and preventing them from being too dense.
- salt: Balances the sweetness and enhances the richness of the chocolate flavor.
- cocoa powder: Provides a deep, chocolatey base for the cookies, giving them their signature hot chocolate flavor.
- all-purpose flour Forms the structure of the cookies, ensuring they hold their shape while remaining soft and tender.
- nondairy chocolate chips: Adds bursts of melty chocolate throughout the cookies.
- vegan marshmallows: Mimics the marshmallows traditionally served with hot chocolate, adding gooey sweetness to the center of the cookies.
Why you'll love these cookies:
- Rich Chocolate Flavor: These cookies are packed with cocoa and chocolate chips, giving them a deep, decadent chocolate taste.
- Soft and Chewy Texture: The perfect balance of a slightly crisp edge and a gooey, tender center.
- Marshmallow Magic: Gooey vegan marshmallows on top provide a fun, nostalgic touch reminiscent of sipping hot chocolate.
- Cozy and Comforting: These cookies capture the warmth and comfort of a cup of hot cocoa, perfect for chilly days or holiday treats.
- Dairy-Free and Inclusive: Made with plant-based ingredients, they’re a treat everyone can enjoy, including those with dietary restrictions.
- Holiday Favorite: These cookies embody festive vibes, making them an ideal addition to your seasonal celebrations.
- Easy!: These cookies are incredibly easy to make and come together in a single bowl.
How to make vegan hot chocolate cookies:
Please see the recipe card at the bottom of the page for full instructions and ingredient measurements.
Begin by creaming together the vegan butter and the sugars until light and fluffy. Add in the leaveners, salt, vanilla and cocoa and beat until ingredients are well-distributed. Add in the flour and beat until just combined. Stir in the chocolate chips.
Scoop 2-3 tablespoon balls of cookie dough onto a baking sheet using a cookie scoop. Cover the sheet with plastic wrap and place in the refrigerator to chill for at least one hour.
Cookie dough can keep in the fridge like this for up to 48 hours.
Place chilled balls of cookie dough on a baking sheet lined with parchment paper, spacing them two inches apart.
Press half of a marshmallow into the center of each ball of cookie dough. Shape the dough up around the sides of the marshmallow.
Bake cookies on center rack of an oven that has been preheated to 350 degrees F (175 C) for 12-14 minutes.
Tips and tricks:
- Use High-Quality Cocoa Powder: Opt for unsweetened cocoa powder for a rich, authentic chocolate flavor. Dutch-processed cocoa can add even more depth.
- Cut Marshmallows Ahead of Time: Use kitchen scissors to cut vegan marshmallows in half before baking to make the process smoother. Dust the scissors lightly with powdered sugar to prevent sticking.
- Don't Skip Chilling: Do not forget to chill the cookie dough! Chilling prevents the cookies from over-spreading in the oven and ensures they have a perfect, chewy texture.
- Use Name Brand Vegan Butter: Not all vegan butters are created the same. I find that Earth Balance (from the tub!) works best. A lot of vegan margarines are on the oily side and their use results in excessive spreading in the oven.
- Customize Your Cookies: Add a sprinkle of flaky sea salt on top for a sweet-salty twist, or mix in crushed candy canes or cinnamon for extra flavor.
What are vegan marshmallows?
Vegan marshmallows are plant-based versions of traditional marshmallows, made without animal-derived ingredients like gelatin. Instead, they use alternative gelling agents to achieve the same fluffy, chewy texture.
Popular vegan marshmallow brands:
- Dandies: A well-loved brand offering fluffy, sweet, and perfectly chewy marshmallows in regular and mini sizes.
- Trader Joe’s Vegan Marshmallows: A budget-friendly option available at Trader Joe’s stores.
- Yummallo Vegan Marshmallows: Often found in big-box stores and known for their soft texture.
Uses for vegan marshmallows:
- Great for baking (cookies, brownies, or s’mores).
- Perfect for melting in hot chocolate.
- Enjoy as a standalone treat or snack.
Vegan marshmallows provide the same sweetness and texture as traditional ones but without the use of animal-derived ingredients, making them a fantastic option for vegans and vegetarians!
Frequently asked questions:
Unsweetened cocoa powder works best for rich chocolate flavor. You can use Dutch-processed cocoa for a deeper, smoother flavor, but avoid sweetened cocoa powder as it may alter the sweetness balance.
Spreading could happen if your vegan butter was too soft or melted, or if the dough wasn’t chilled. Try chilling the dough for at least an hour before baking and ensure your vegan butter is softened, not melted.
Absolutely! Vegan mini marshmallows save time and work just as well. Brands like Dandies offer mini marshmallows that are perfect for this recipe.
Yes! A pinch of espresso powder enhances the chocolate flavor, or a dash of peppermint extract can give a festive twist. Just be careful not to overpower the base flavors.
Dry cookies may result from over-measuring flour or overbaking. Make sure to spoon and level the flour instead of scooping it and bake until the edges are just set.
Yes, roll the dough into balls and freeze them on a baking sheet until solid, then transfer to a freezer-safe bag. Bake directly from frozen, adding 1–2 minutes to the baking time.
Recipe variations:
Here are some creative ways to customize your vegan hot chocolate cookies for unique flavors and textures:
- Peppermint Hot Chocolate Cookies: Add ½ teaspoon of peppermint extract to the dough for a refreshing holiday twist. Sprinkle crushed peppermint candies or candy canes on top after baking.
- Spicy Mexican Hot Chocolate Cookies: Mix in ¼ teaspoon cayenne pepper and ½ teaspoon ground cinnamon to the dry ingredients for a spicy kick. For an extra touch, sprinkle a pinch of chili powder on the marshmallows before baking.
- Salted Caramel Hot Chocolate Cookies: Drizzle cooled cookies with vegan caramel sauce and sprinkle with flaky sea salt for a sweet-and-salty combo. Stir vegan caramel bits into the dough before baking for melty pockets of caramel.
- Peanut Butter Hot Chocolate Cookies: Swirl 2–3 tablespoons of creamy peanut butter into the dough for a nutty flavor. Top each cookie with a small dollop of peanut butter before pressing the marshmallows in.
Storage
Place cooled cookies in an airtight container or a sealable plastic bag and store at room temperature. The cookies will keep like this for 2-3 days.
For longer storage, place the cookies in the freezer. They can keep there for up to 1 month.
If you make this recipe be sure to tag @censoredbaker on Instagram!
PrintVegan Hot Chocolate Cookies
Fudgy, vegan chocolate cookies with dairy free chocolate chips and a gooey marshmallow pressed into the center. Only 1 bowl!
- Prep Time: 15 minutes
- Bake Time: 10 minutes
- Total Time: 25 minutes
- Yield: 26 3-inch Cookies 1x
- Category: Cookies
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
1 cup vegan butter, softened
¾ cup light brown sugar
¾ cup granulated sugar
2 tablespoons nondairy milk
2 teaspoons vanilla extract
1 teaspoon baking soda
¾ teaspoon salt
½ cup cocoa powder
2 ¼ cups all purpose flour
1 ½ cups nondairy chocolate chips
12-15 vegan marshmallows (cut in half)*
Instructions
- Cookie Dough: In a large bowl, cream together the vegan butter and the sugars using an electric hand mixer until light and fluffy. This should take about a minute. Add the nondairy milk, vanilla, baking soda, salt and cocoa powder to the bowl. Beat again until all ingredients are evenly distributed. Add in the all purpose flour and beat until just combined. Do not over-mix. Fold in the chocolate chips.
- Chill: Scoop 2-3 tablespoon balls of cookie dough onto a baking sheet, lining them up close together. Continue until all of the cookie dough has been used up. Cover the baking sheet with plastic wrap and place in the refrigerator to chill for at least one hour. Dough can keep this way for up to 48 hours.
- Bake: Preheat oven to 350 degrees F (175 C) and line a baking sheet with parchment paper. Remove the prepared cookie dough from the refrigerator and fill the prepared baking sheet with cookie dough balls spaced 2 inches apart. Press a marshmallow half into the center of each cookie. Wrap the dough around and over the sides of the marshmallow. Bake cookies on center rack of preheated oven for 12-14 minutes. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
*Cookies will keep in an airtight container at room temperature for 2-3 days or can be frozen for up to 1 month.
*When looking for vegan marshmallows, you're trying to find a brand that does not contain gelatin. Good options include Dandies and Trader Joe's Brand marshmallows.
More vegan marshmallow recipes:
More vegan cookie recipes:
- Vegan White Chocolate Macadamia Cookies
- Vegan Red Velvet Crinkle Cookies
- Vegan Snowball Cookies
- Vegan Gingerbread Cookies
Leave a Reply