What type of cocoa powder is best for this recipe?

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.

Why do my cookies spread too much during baking?

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.

Can I use mini marshmallows instead of cutting large ones?

Absolutely! Vegan mini marshmallows save time and work just as well. Brands like Dandies offer mini marshmallows that are perfect for this recipe.

Can I add other flavors to the dough?

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.

Why are my cookies dry or crumbly?

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.

Can I freeze the cookie dough?

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.

Vegan Hot Chocolate Cookies

Hot chocolate cookie being pulled apart with the marshmallow stretching between halves.

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Fudgy, vegan chocolate cookies with dairy free chocolate chips and a gooey marshmallow pressed into the center. Only 1 bowl!

Author: Lyndsey Hiltner
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

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1 cup vegan butter, softened

3/4 cup light brown sugar

3/4 cup granulated sugar

2 tablespoons nondairy milk

2 teaspoons vanilla extract

1 teaspoon baking soda

3/4 teaspoon salt

1/2 cup cocoa powder

2 1/4 cups all purpose flour

1 1/2 cups nondairy chocolate chips

12-15 vegan marshmallows (cut in half)*

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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.

Equipment

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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.

Find it online: https://censoredbaker.com/vegan-hot-chocolate-cookies/