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.
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.
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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 Dröste.
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.
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.
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 ¼ cup cookie scoop.
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.
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.
Looking for More Cookie Recipes?
Vegan Chocolate Chip Cookies with Coconut Oil
Vegan Peanut Butter Cookies by Nora Cooks
📖 Recipe
Vegan Hot Cocoa Cookies (Dark Chocolate Marshmallow Cookies)
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
- ½ Cup Dutch Processed Cocoa Powder, sifted
- 1 ½ Cups All Purpose Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Kosher Salt half this amount if using table salt.
- 1 Cup Dark Chocolate Chips
- ¾ Cup Mini Marshmallows I used Dandies
Instructions
- In a small bowl, instant espresso powder, vanilla and water. Stir to combine and set aside.
- 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.
- 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, salt, baking powder and baking soda and mix until just combined.
- Add chocolate chips and mix just until they are distributed.
- 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.
- 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.
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