Gooey Vegan Hot Chocolate Cookies
These warm, gooey vegan hot chocolate cookies are filled with melty marshmallows in a soft chocolate cookie. They are the perfect cozy cookie that will remind you of your favorite winter drink.
This vegan hot chocolate cookie is exactly what you need for the holiday season ..it’s warm, it’s soft, it’s gooey, it’s chocolatel-y. What more can you ask for in a cookie?
This is one of my husband’s favorite cookies at the holidays (other than the chocolate crinkle cookie).
To add to the chocolate goodness, pair this with a warm cup of hot chocolate (or even a cup of coffee in the afternoon). This cookie will satisfy all your chocolate cravings!
Try out my other great dessert recipes:
Chocolate Peanut Butter Protein Bar
Looking for more delicious festive cookies? Try these soft and decadent Red Velvet Cookies!
🍫Ingredients
Ingredient Notes:
- Vegan Butter (stick): I used Country Crocks Plant-Based Butter Sticks. I do not recommend using butter from a tub as this will create a different texture in the cookie. Make sure you soften you butter on the counter for 30 minutes before mixing these cookies.
- Non-dairy milk: I used a plain almond milk but you can also use soy. Oat milk is likely too sweet.
- Vegan marshmallows: Not all grocery stores carry vegan marshmallows. I have seen them at Trader Joe’s. I purchased Dandies marshmallows online through Amazon. Read more about different vegan marshmallow brands.
- Vegan chocolate chips: Most grocery stores carry these now. Ghirardelli has some great non-dairy chocolate chips.
For full ingredient list and quantities see recipe card.
📝Step-by-Step Instructions
Step 1: Start by creaming together your white sugar, brown sugar, and softened vegan butter using a hand mixer on medium speed. Mix well until smooth (1-2 minutes).
Step 2: Mixing on low speed, slowly add in non-dairy milk and vanilla extract and blend until creamy (~1 more minute).
Step 3: In a separate medium-sized bowl whisk together flour, cocoa powder, baking powder, and salt.
Step 4: On low speed with your hand mixture, slowly add the flour mixture to the butter sugar mixture and blend until smooth and well combined (1-2 minutes).
Step 5: Fold in vegan chocolate chips with a spoon.
Place mixture in the fridge for 1 hour (cover with a dish towel or plastic wrap).
Step 6: Preheat oven to 350F.
Use a medium-sized ice cream scooper to create uniform balls and space evenly on a parchment lined baking sheet. I was able to form 9 larger cookies. You can make smaller cookies if you prefer, but they will cook faster.
Step 7: Press a marshmallow coin into the center, flattening the cookie slightly. Bake 12-14 minutes. Cookies will still be fairly soft but will settle as they cool.
Step 8: Allow to cool for 5 minutes on the baking sheet before enjoying.
Optional: Sprinkle with some chopped/shaved dark chocolate.
▶︎Want more delicious cookie recipes? Try out these No-bake Pumpkin Cookies that are super easy to make in less than 20 minutes!
❓Recipe FAQs
Marshmallows are not inherently vegan because they contain gelatin which is a animal protein byproduct.
You can find vegan marshmallows at some grocery stores, Trader Joe’s and online.
The top brands include Dandies, Trader Joe’s, and Anandas.
Read about the top vegan marshmallows ranked here.
In this recipe I would not recommend swapping margarine for butter. The cookie will spread more when you bake it so it will be less fluffy and more thin.
I store in an airtight container at room temperature for up to 5 days. They are the best in the first few days.
You can also freeze these cookies for up to 2 months.
Refrigerating dough will prevent the cookies from spreading into flat saucers in the oven. It also allows the flavors to meld together and leads to a more moist, flavorful cookies.
Pro Tips
- You can find vegan butter sticks at most grocery stores now. I used Country Crock Plant-Butter (Avocado Oil) but also love Earth Balance sticks. Don’t use margarine/tub butter.
- Make sure to let your butter soften on the counter for ~ 30 minutes.
- I used a Medium (2 Tbsp/30ml/1 oz) ice cream scooper to create these cookies. You can also use a smaller scooper to make smaller cookies, but make sure to check them after 10 minutes because they will cook faster. Alternatively you can just use a spoon if you don’t have an ice cream scoop.
⇨ Other Holiday Favorites ⇦
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Vegan Hot Chocolate Cookies
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Equipment
- Hand Mixer
- Large Mixing Bowl
- Parchment Paper
Ingredients
- 1/3 cup white sugar
- 1/4 cup brown sugar
- 1/2 cup vegan butter* from a stick, not tub. SOFTENED on counter for 30 minutes
- 1 tsp vanilla extract
- 1/4 cup non-dairy milk such as soy or almond (optional- sweetened)
- 1 cup all purpose flour
- 1/3 cup cocoa powder
- 1/2 tsp baking powder
- 1/8 tsp salt
- 1/3 cup vegan chocolate chips
- 3 large vegan marshmallows sliced into ~1/2 inch coins
Instructions
- Start by creaming together your white sugar, brown sugar, and softened vegan butter using a hand mixer on medium speed. Mix well until smooth (1-2 minutes).1/3 cup white sugar, 1/4 cup brown sugar, 1/2 cup vegan butter*
- Mixing on low speed, slowly add in non-dairy milk and vanilla extract and blend until creamy (1 more minute).1 tsp vanilla extract, 1/4 cup non-dairy milk
- In a separate bowl whisk together flour, cocoa powder, baking powder, and salt.1 cup all purpose flour, 1/3 cup cocoa powder, 1/2 tsp baking powder, 1/8 tsp salt
- On low speed with your hand mixer, slowly add the flour mixture to the butter sugar mixture and blend until smooth and creamy.
- Fold in vegan chocolate chips with a spoon. Place mixture in the fridge for 1 hour (cover with a dish towel or plastic wrap).1/3 cup vegan chocolate chips
- Preheat oven to 350F. Use an ice cream scooper to create uniform balls and space evenly on a parchment lined baking sheet.
- Cut each marshmallow with a sharp knife into coins (One large marshmallow can yield about 3 pieces). Press a marshmallow coin into the center, flattening the cookie slightly. Bake 12-14 minutes. Cookies will still be fairly soft but will settle as they cool.3 large vegan marshmallows
- Allow to cool for 5 minutes on the baking sheet before enjoying. Optional: Sprinkle with some chopped/shaved dark chocolate for a pretty garnish!
Notes
- I used a Medium (2 Tbsp/30ml/1 oz) ice cream scooper to create these cookies. You can also use a smaller scoop to make smaller cookies, but make sure to check them after 10 minutes because they will cook faster. Alternatively you can just use a spoon if you don’t have an ice cream scoop.
- Store these cookies in an airtight container for up to 5 days. You can also freeze them up to 2 months.
This is a really simple recipe which gives great results! I made a batch for a mixed group of vegans and omnivores and everyone loved them; someone described the flavour as a cross between a cookie and a brownie because they are so chocolatey. Absolutely delicious and they look great!
These are so yummy! Because I have alpha-gal, I substituted vegan marshmallows (which contain carrageenan for a kosher brand made with fish gelatin). Yum!
I love this recipe! It’s very easy and doesn’t take a lot of time. Whole family loved the cookies. I definitely would recommend. 10/10 😍
Giiiiiirl!!! These cookies were the absolute start of a girls night in – that gooey marshmallow had everyone going nuts ahaha AMAZING RECIPE!! Never making any other cookies ever again! Thank you!
These had my attention at “gooey” and they did not disappoint! Love how easily the cookies came together and they’re perfect for a chocolate craving!
I had never heard of hot chocolate cookies before seeing your recipe. What a genius idea to take hot chocolate and turn it into cookies. I absolutely love the gooey marshmallow addition!
These cookies are so moist and flavorful. They are like eating hot chocolate. The whole family enjoyed them.
Reminded me of Christmas crinkle cookies but with marshmallows! Would definitely make it again
My husband couldn’t believe they were vegan. We paired it with a cup of hot cocoa and it was such a cozy treat.
Yes they don’t taste different than a regular “non-vegan” cookie at all! Glad you enjoyed them 🙂