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    Home ยป Recipes ยป Easy Vegan Cookies

    Vegan Hot Cocoa Cookies (Dark Chocolate Marshmallow Cookies)

    Published: Sep 15, 2023 by Megan Calipari ยท This post may contain affiliate links ยท 2 Comments

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    These Vegan Hot Cocoa Cookies are decadent, simple to make and are filled dark chocolate and gooey marshmallows. These cookies will please any crowd!

    I am a chocolate dessert person. Whether it's an almost entirely chocolate dessert like my Vegan Oreo Cake, or cookies that are filled to the brim with chocolate chips like my Vegan Levain Cookies, or even a dessert drink like Oat Milk Hot Cocoa, I love it all.

    Vegan Hot Cocoa Chocolate Cookies on a white cloth with purple flowers and pieces of chocolate in the background.
    Theses are super chocolatey and simple to make.

    And these Vegan Hot Cocoa Cookies are ultra chocolatey thanks to dark chocolate cocoa powder and plenty of chocolate chips. Then, to turn them up 10 notches I stuffed them with mini vegan marshmallows.

    They are super chewy, intensely chocolatey and incredibly delicious.

    Jump to:
    • Ingredients
    • Variations
    • Instructions
    • How to Stuff the Cookies with Marshmallows
    • Expert Tips
    • Storage
    • Looking for More Cookie Recipes?
    • ๐Ÿ“– Recipe
    • ๐Ÿ’ฌ Comments

    Ingredients

    Vegan Butter: I always recommend either Country Crock Buttery Sticks or Earth Balance Soy-Free Buttery Sticks.

    Brown Sugar: I use all brown sugar in this recipe. It helps keep these cookies super chewy.

    Dutch Processed Cocoa Powder: I wanted these Vegan Hot Cocoa Cookies to taste like dark chocolate, so I used Hershey's Special Dark Cocoa Powder. If you can't find this, that's okay! Just be sure to use Dutch-processed cocoa powder like Whole Foods 365 Cocoa Powder and Drรถste.

    Instant Coffee: Instant coffee amps the chocolate flavor up!

    Chocolate Chips: Just be sure your chocolate chips are vegan. I find that generic store-brand chocolate chips usually are!

    Mini Marshmallows: I used Dandies Vegan Mini Marshmallows.

    Overhead shot of ingredients to make vegan hot cocoa marshmallow cookies
    This is all you need to make this cookie recipe!

    Variations

    Swap the chocolate chips out for white chocolate chips! I love Enjoy Life White Chocolate Chips in cookies like my Vegan Cheesecake Stuffed Red Velvet Cookies.

    Can't find vegan marshmallows? Leave them out and bake the dough as is for the most delicious chewy dark chocolate cookie you'll ever eat.

    Instructions

    The dark chocolate cookie dough for these Vegan Hot Cocoa Cookies is super simple to make.

    First, cream the vegan butter and brown sugar together.

    Next, add the non-dairy milk, instant coffee and vanilla and stir until well combined.

    Overhead shot of vegan butter and brown sugar creamed together in a marble bowl with a spatula in it.
    First cream the vegan butter and brown sugar.
    Overhead shot of the non-dairy milk and instant coffee added to the creamed butter and sugar.
    Add the non-dairy milk, vanilla extract and instant coffee and mix well.

    Then, add the dry ingredients and mix until the dough is just combined, then add the chocolate chips and fold to distribute.

    Now, scoop the dough onto a parchment-lined baking sheet with a ยผ cup cookie scoop.

    Overhead shot of dark chocolate cookie dough in a bowl.
    Add the cocoa powder, then the remaining dry ingredients.
    Chocolate chips added into the batter inside a marble bowl.
    Finally, add the chocolate chips and mix.

    Finally, chill the dough to make it easier to handle when stuffing with marshmallows.

    How to Stuff the Cookies with Marshmallows

    To stuff these Vegan Dark Chocolate Cookies with marshmallows:

    First, remove the cookie dough mounds from the refrigerator.

    Next, create a well in each mound.

    Then, drop some 4-5 marshmallows inside each well.

    Now, press the cookie dough around the marshmallows to hide seal them in and roll into a ball.

    A cookie dough ball with a well in the middle of it.
    Create a well in a cookie dough ball.
    Marshmallows in the well of a dark chocolate cookie dough mound.
    Add marshmallows into the well.
    Chocolate dough balls on a baking sheet.
    Cover the marshmallows with the cookie dough and roll into a ball.

    Finally, bake!

    Expert Tips

    The chill time is to make the cookie dough easier to handle when stuffing with marshmallows. You can shorten this time if your cookie dough is firm to the touch before an hour.

    Storage

    I actually find that these Vegan Hot Cocoa Cookies are best kept at room temperature because of the marshmallows.

    So, I recommend storing them in an airtight container at room temperature for up to 4 days.

    You can freeze them for up to a month.

    But, if you do freeze them, heat them in a microwave or toaster oven for a bit before eating so the marshmallow will be gooey.

    A hand holding a broken open Dark Chocolate Marshmallow cookie
    Look at that gooey marshmallow filling!

    Looking for More Cookie Recipes?

    Chai Spiced Whoopie Pies

    Vegan Chocolate Chip Cookies with Coconut Oil

    Cut-Out Sugar Cookies

    Vegan Peanut Butter Cookies by Nora Cooks

    ๐Ÿ“– Recipe

    feature image of hand holding a vegan dark chocolate marshmallow cookie

    Vegan Hot Cocoa Cookies (Dark Chocolate Marshmallow Cookies)

    Megan Calipari
    These Vegan Hot Cocoa Cookies are decadent, simple to make and are filled dark chocolate and gooey marshmallows. These cookies will please any crowd!
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 18 minutes mins
    Chill Time 1 hour hr
    Total Time 1 hour hr 38 minutes mins
    Course Dessert
    Cuisine American
    Servings 12 Cookies
    Calories 304 kcal

    Equipment

    • 1 Mixing Bowl
    • 1 Wooden Spoon or Electric Hand Mixer
    • Measuring Cups and Spoons
    • 2 Baking Sheet
    • Parchment Paper

    Ingredients
      

    • 5 tablespoon Non-Dairy Milk
    • 2 teaspoon Instant Espresso Powder Instant coffee will work too!
    • 2 teaspoon Vanilla Extract
    • 8 tablespoon Non-Dairy Butter, room temperature. I used Country Crock Buttery Sticks, the avocado oil variety
    • 1 Cup Light Brown Sugar, tightly packed
    • ยฝ Cup Dutch Processed Cocoa Powder, sifted
    • 1 ยฝ Cups All Purpose Flour
    • 1 teaspoon Baking Powder
    • ยฝ teaspoon Baking Soda
    • ยฝ teaspoon Kosher Salt half this amount if using table salt.
    • 1 Cup Dark Chocolate Chips
    • ยพ Cup Mini Marshmallows I used Dandies

    Instructions
     

    • In a small bowl, combine non dairy milk, instant espresso and vanilla. Stir to combine and set aside.
      5 tablespoon Non-Dairy Milk, 2 teaspoon Instant Espresso Powder, 2 teaspoon Vanilla Extract
    • In a large bowl using a wooden spoon, or in the bowl of your stand mixer fitted with the paddle attachment, cream the butter and brown sugar until creamy and well combined.
      8 tablespoon Non-Dairy Butter, room temperature., 1 Cup Light Brown Sugar, tightly packed
    • Add the non-dairy milk mixture and mix until well combined. The mixture will look broken, here and that's okay.
    • Add the cocoa powder and mix until well combined. Then, add flour, baking powder, baking soda and salt. Mix until just combined.
      ยฝ Cup Dutch Processed Cocoa Powder, sifted, 1 ยฝ Cups All Purpose Flour, 1 teaspoon Baking Powder, ยฝ teaspoon Baking Soda, ยฝ teaspoon Kosher Salt
    • Add chocolate chips and mix just until they are distributed.
      1 Cup Dark Chocolate Chips
    • Use a 4-tablespoon cookie scoop to scoop all of the dough onto a parchment-lined baking sheet. You should get 12 mounds of dough. Cover and place in the refrigerator to chill for one hour.
    • Preheat oven to 350* F. Line a sheet tray with parchment.
    • Working one at a time, make a well in a mound of dough and place 4-5 mini marshmallows into the well. Then, cover the marshmallows with the dough and gently roll the dough into a sphere with the palms of your hands.
      ยพ Cup Mini Marshmallows
    • Repeat until all the cookies are stuffed with marshmallow.
    • Place 6 dough balls on a cookie sheet, leaving at least 2 inches of space between each. Gently press the balls down to keep them from rolling around.
    • Bake in a 350* oven for 17-19 minutes or until the edges of the cookies are set.
    • Allow the cookies to cool on the baking sheet for at east 5 minutes before moving to a wire cooling rack to cool completely.
    • Repeat with the remaining cookie dough balls.
    • Cool slightly, serve.

    Notes

    I used Hershey's Special Dark Cocoa Powder, but use whatever Dutch-processed cocoa you can get your hands on.
    If you don't have a 4-tablespoon cookie scoop, spray a ยผ cup measuring cup with non-stick spray.
    The chill time for the cookie dough is to make the dough easier to handle while stuffing with marshmallows. You can shorten the time if you can work with the dough.
    To store: place cookies into an airtight container and store at room temperature for up to 4 days. You can freeze for up to a month, but if you do, heat the cookies up a bit in a toaster oven or microwave to soften the marshmallow.

    Nutrition

    Serving: 1CookieCalories: 304kcalCarbohydrates: 43gProtein: 4gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 0.1mgSodium: 261mgPotassium: 129mgFiber: 2gSugar: 25gVitamin A: 26IUVitamin C: 1mgCalcium: 77mgIron: 1mg
    Tried this recipe?Let us know how it was!
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    Comments

    1. Lella Lowe says

      December 11, 2023 at 3:06 am

      5 stars
      These are my new favorite cookies...and I have made a LOT of cookies over the decades. The chocolate flavor is sublime and the texture is melt-in-your mouth perfection. At first reading, this recipe looked like it would be hard to make, but the main effort is making the dough (which really isn't hard), and then the marshmallow part and forming the cookies is super simple. This one will be in regular rotation!

      Reply
      • Megan Calipari says

        December 11, 2023 at 9:24 pm

        So happy to hear you enjoyed these- I love a double chocolate cookie!

        Reply
    5 from 3 votes (2 ratings without comment)

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    Hi, I'm Megan! I'm a trained pastry chef who is passionate about creating vegan desserts and meals for everyone. My recipes use simple ingredients and methods to create delicious results.

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