Jump to Recipe· 5 from 7 reviews

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These vegan hot chocolate cookies are the most delicious holiday dessert! Enjoy a rich double chocolate cookie with a gooey marshmallow center and a melted chocolate drizzle. They are perfectly sweet, ultra chocolatey, and ready in under 30 minutes.

vegan hot cocoa cookies on a white surface

Today we are taking a classic wintertime treat – hot chocolate – and bringing it to life in cookie form. Because, well, everything is better when it comes to cookies!

These vegan hot chocolate cookies are my all time favorite holiday treat. They are soft, chewy, and oh so delicious. The gooey marshmallow center and rich cocoa flavor will have you craving more. There are ripples and pockets of melted chocolate in each bite. If you’re a chocoholic, like me, good luck trying to eat just one!

hand holding a vegan hot chocolate cookie

What ingredients are in vegan hot chocolate cookies?

This recipe uses simple ingredients you likely already have sitting in your pantry. Check out the full list below:

  • All-purpose flour
  • Cocoa powder
  • Vegan butter
  • White sugar
  • Brown sugar
  • Chocolate chips
  • Marshmallows
  • Non-dairy milk
  • Vanilla extract
  • Baking powder
  • Baking soda
  • Salt
vegan hot cocoa cookies topped with marshmallows and a chocolate drizzle on a white surface

How to Make Vegan Hot Chocolate Cookies

For the full recipe, scroll down to view the recipe card below.

Begin by combining softened vegan butter, white granulated sugar, and light brown sugar in a large bowl. Use a hand mixer to cream the ingredients together. After, add non-dairy milk and vanilla extract. Then, cream the ingredients once more.

light brown sugar, vegan butter, and white cane sugar inside a glass bowl
creamed butter and sugar inside a glass bowl
almond milk, vanilla extract, and creamed butter and sugar inside a glass bowl
creamed butter, sugar, vanilla, and almond milk inside a glass bowl

In a separate bowl, add all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Whisk the ingredients together to thoroughly combine.

flour, cocoa powder, baking powder, and salt in a glass bowl
a hand whisking flour and cocoa powder together in a glass bowl

Next, fold the dry ingredients (flour mixture) into the wet ingredients (creamed butter and sugar). Mix to evenly incorporate the ingredients. After, fold in the chocolate chips.

hand holding a white spatula combining flour and vegan butter in a glass bowl
hand holding a white spatula mixing double chocolate cookie dough in a glass bowl
chocolate chunks and mini chocolate chips on top of chocolate cookie dough inside a glass bowl
hand holding a white spatula mixing double chocolate chip cookie dough inside a glass bowl

Then, scoop the vegan hot chocolate cookie dough into 16 balls. Place onto a baking sheet (lined with parchment paper). Bake at 350 degrees F for 9 minutes.

vegan double chocolate chip cookie dough inside a cookie scoop
balls of double chocolate chunk cookie dough on a baking sheet
balls of double chocolate chunk cookie dough on a baking sheet
vegan double chocolate chunk cookies on a baking sheet

Remove cookies from the oven. Press a halved marshmallow into the center of each cookie. Bake for an additional 3-4 minutes. After, allow the cookies to cool. Note: they may appear a bit underdone, but this is a good thing! Cookies firm while cooling. The trick to achieving soft and chewy cookies is to slightly undercook them.

Optional: drizzle melted chocolate over the cookies while cooling.

a hand pressing marshmallows on top of vegan double chocolate chunk cookies
vegan hot chocolate cookies on top of a metal cooling rack

Kaylie’s Tips:

Here are a few tips for perfecting these vegan hot chocolate cookies:

  • Use vegan marshmallows. Most marshmallows contain gelatin, which is not vegan-friendly. Therefore, if you follow a plant-based diet, check out these vegan marshmallows.
  • Instead of regular chocolate chips, I used half vegan chocolate chunks and half vegan mini chocolate chips. The combination creates ripples and pockets of melted chocolate in every bite!
  • Decorate the cookies with a melted chocolate drizzle. Simply melt chocolate chips in the microwave in 30-second intervals, stirring between, until the chocolate chips combine. Do not burn the chocolate; melting should only require 2-3 intervals.
  • Want to decorate the cookies even further? Sprinkle crushed pecans, cacao nibs, crushed candy canes, or dust cocoa powder on top.
  • Store these vegan hot cocoa cookies in an airtight container. They should keep fresh for three days. Also, if you’d like to enjoy the cookies warm, microwave for 5-10 seconds before consuming.
a bite taken out of a vegan hot cocoa marshmallow cookie
a stack of five vegan hot chocolate marshmallow cookies

More vegan holiday desserts

If you try these Vegan Hot Chocolate Cookies, please let me know your thoughts by leaving a rating and comment below! Ready for more? Subscribe to my newsletter or follow along on Instagram and YouTube!

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vegan hot cocoa cookies on a white surface

Vegan Hot Chocolate Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews
  • Author: purelykaylie
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 16 cookies 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
  • Diet: Vegan
Print Recipe

Description

Hot chocolate cookies are one of the best easy holiday desserts for Christmas or Thanksgiving! This winter dessert recipe is vegan, dairy-free, and made with marshmallows. You’ll love these Christmas cookies so much. They are even more delicious than hot cocoa! #cookies #cookierecipes #vegancookies #vegandessert #holidaydesserts #christmasrecipes #marshmallows #thanksgiving #thanksgivingrecipe

Ingredients

Units Scale
  • 1/2 cup vegan butter, softened
  • 1/2 cup white granulated sugar
  • 1/2 cup light brown sugar
  • 1/4 cup non-dairy milk
  • 1 tsp vanilla extract
  • 1 + 2/3 cups all-purpose flour (or gluten-free all-purpose flour)
  • 1/3 cup cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 cup vegan chocolate chips*
  • 8 vegan marshmallows, halved
  • Optional: melted vegan chocolate (to drizzle)

Instructions

  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. Slice vegan marshmallows in half crosswise.
  3. In a large bowl, add vegan butter, white sugar, and light brown sugar. Use a hand mixer to cream the ingredients together. Then, add nondairy milk and vanilla extract. Cream ingredients together again.
  4. In a separate bowl, combine flour, cocoa powder, baking powder, baking soda, and salt. Whisk together.
  5. Fold dry ingredients (flour mixture) into the wet ingredients (creamed butter and sugar). Mix to thoroughly combine. Then, fold in the vegan chocolate chips. 
  6. Scoop cookie dough into 16 balls. Place on the baking sheet(s). 
  7. Bake cookies for 9 minutes. Remove from oven and press a halved marshmallow into the center of each cookie. Bake cookies again for 3-4 minutes. Remove from oven and cool.
  8. Optional: drizzle melted chocolate over the cookies while cooling. To melt chocolate chips, microwave in 30-second intervals, stirring between, until chocolate combines. Be careful not to burn the chocolate; this should only require 2-3 intervals. 

Notes

*I recommend using 1/2 cup chocolate chunks + 1/2 cup mini chocolate chips. 

Nutrition

  • Serving Size: 1 cookie
  • Calories: 225
  • Sugar: 20g
  • Fat: 11g
  • Saturated Fat: 4.5g
  • Carbohydrates: 32g
  • Fiber: 2g
  • Protein: 2g

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