Vegan Hot Cocoa Cookies (Dark Chocolate Marshmallow Cookies)
These Vegan Hot Cocoa Cookies are decadent, simple to make and are filled dark chocolate and gooey marshmallows. These cookies will please any crowd!
Servings: 12 Cookies
Calories: 304kcal
Cost: $5
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, 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.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
- 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.¾ 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 ¼ 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: 1Cookie | Calories: 304kcal | Carbohydrates: 43g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 0.1mg | Sodium: 261mg | Potassium: 129mg | Fiber: 2g | Sugar: 25g | Vitamin A: 26IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 1mg