Vegan Hot Chocolate Cookies

vegan hot chocolate cookies stacked on one another.

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5 from 50 votes

Cozy up with a warm vegan hot chocolate cookie! They're soft with a gooey, melty marshmallow center.

Prep Time10

Cook Time12

Chilling Time1

Total Time1 22

Course: Dessert

Cuisine: American

Diet: Vegan

Servings: large cookies

Calories: 228kcal

Author: Allie Petersen

Equipment

Hand Mixer
Large Mixing Bowl
Baking sheet
Parchment Paper

Ingredients

⅓ cup white sugar
¼ cup brown sugar
½ cup vegan butter* from a stick, not tub. SOFTENED on counter for 30 minutes
1 teaspoon vanilla extract
¼ cup non-dairy milk such as soy or almond (optional- sweetened)
1 cup all purpose flour
⅓ cup cocoa powder
½ teaspoon baking powder
⅛ teaspoon salt
⅓ cup vegan chocolate chips
3 large vegan marshmallows sliced into ~½ 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).
⅓ cup white sugar, ¼ cup brown sugar, ½ cup vegan butter*
Mixing on low speed, slowly add in non-dairy milk and vanilla extract and blend until creamy (1 more minute).
1 teaspoon vanilla extract, ¼ cup non-dairy milk
In a separate bowl whisk together flour, cocoa powder, baking powder, and salt.
1 cup all purpose flour, ⅓ cup cocoa powder, ½ teaspoon baking powder, ⅛ teaspoon 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).
⅓ 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

⭐️ 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.

Other tips:

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.

Nutrition