Dessert

Vegan Hot Chocolate Cookies Recipe

ByRafael Mansero October 27, 2025October 27, 2025

Introduction

These Vegan Hot Chocolate Cookies are a cozy treat perfect for any season. Rich with cocoa and dotted with melty chocolate chips and marshmallows, they capture the comforting flavors of hot chocolate in a delightful cookie.

The image shows six round dark brown chocolate cookies with a rough and cracked surface, each revealing pockets of melted white marshmallow in different spots across their tops, with some areas showing gooey caramel as well. The cookies are arranged on a white wire cooling rack lined with white parchment paper on a white marbled surface, with one cookie partially off the rack. Small flakes of sea salt are scattered on the cookies and around them on the surface, adding texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup vegan butter, soft but not melted
1/4 cup white sugar
1/4 cup brown sugar
3 tablespoons non-dairy milk (almond milk recommended)
2/3 cup (80g) all-purpose flour
1/4 cup (25g) cocoa powder
1/4 teaspoon baking soda
1/8 teaspoon salt
3 tablespoons vegan chocolate chips
3 vegan marshmallows, chopped into small pieces

Instructions

Step 1: Preheat the oven to 350°F and line a baking sheet with parchment paper or a reusable silicone mat.
Step 2: In a medium mixing bowl, cream the vegan butter, white sugar, and brown sugar together using a hand mixer for 1-2 minutes. Add the non-dairy milk and cream again until smooth.
Step 3: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Step 4: Add the dry ingredients to the wet mixture and stir with a wooden spoon until combined. The dough will be slightly sticky.
Step 5: Fold in the chocolate chips and about two-thirds of the chopped marshmallows.
Step 6: Roll the dough into 1 1/2 tablespoon-sized balls and place them on the baking sheet about 2 inches apart. Gently press the remaining marshmallow pieces onto the tops of the dough balls.
Step 7: Bake on the center rack for 13-14 minutes, until cookie edges start to firm up.
Step 8: Remove from oven. The cookies may appear puffy and slightly underbaked; bang the baking tray on the counter several times to flatten them.
Step 9: Allow cookies to cool on the tray before serving. They will firm up as they cool.

Tips & Variations

Use dairy-free dark chocolate chips for a richer chocolate flavor.
Swap almond milk for oat or soy milk if preferred or to adjust flavor.
For extra gooey marshmallows, add a few more on top just before baking.
If gluten-free is needed, substitute the flour with a gluten-free all-purpose blend.

Storage

Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to a week. Reheat gently in the microwave for about 10 seconds to soften before eating.

How to Serve

A close-up of a chocolate cookie being pulled apart by two woman's hands, showing a gooey, white marshmallow filling stretched between the two broken halves. The cookie has a rough, cracked surface with dark brown color and looks soft and chewy. In the background, several more whole chocolate cookies with the same texture lie scattered on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular marshmallows instead of vegan ones?

Yes, regular marshmallows can be substituted if you do not require the cookies to be vegan. Keep in mind that traditional marshmallows contain gelatin.