Vegan Hot Chocolate Cookies

One of my favorite winter beverages--in cookie form! Made with real hot cocoa mix, melty chocolate chips, and gooey vegan marshmallows, these vegan hot chocolate cookies are a festive and cozy treat. 

Everyone loves a good cookie, and these vegan hot cocoa cookies are--cue the Tina Turner anthem--simply the best! Soft and gooey on the inside, with an incredible chocolate flavor. What makes a hot chocolate cookie distinct from a regular chocolate cookie, though? So glad you asked! A few things: 

One: Instead of plain cocoa powder, I use actual hot chocolate mix in these cookies. While the former has plenty of chocolate flavor, the latter builds upon that by including other ingredients like vegan powdered milk and added sugar--giving these cookies a thick, milky texture and extra sweetness. 

Two: For even more richness, I stir in some vegan chocolate chips to intensify the chocolate taste and add a velvety, melted chocolate mouthfeel.

And last but certainly not least: vegan mini marshmallows! To me, a cup of hot cocoa is all about the squishy, gooey marshmallows. I stir them into the cookie dough here so that they become soft and gooey as the cookies bake. 

It doesn't get any better than a couple of these cookies, still warm from the oven on a chilly day! 

Vegan Hot Chocolate Cookies Ingredients

• All-purpose flour - I found that basic AP flour works best for these cookies. Organic, non-organic, bleached, or unbleached--the choice is yours. 
• Baking powder - Gives your cookies just the right amount of puff, keeping them from going completely flat in the heat of the oven. 
• Salt - A touch of salt always makes chocolate taste more chocolatey and sweet treats taste even sweeter. 
• Vegan hot chocolate mix - The ingredient that takes these cookies from basic chocolate cookies to hot chocolate cookies! I always have some of my homemade vegan hot chocolate mix on hand, but you can use any vegan hot chocolate powder you like. 
• Unsalted vegan butter - You’ll need 1 stick (or ½ cup) of vegan butter for these cookies. For baking recipes like this I like to use Melt brand plant butter sticks (as seen on our Best Vegan Butter taste test and review!), but you can use any brand that is your favorite. 
• Organic brown sugar - Gives these cookies a caramelly sweetness, plus an extra moist and chewy texture. Make sure to pack your brown sugar into the measuring cup for an accurate measurement, and choose organic brown sugar as regular refined sugars are not always processed in vegan-friendly methods. 
• Applesauce - Is naturally high in pectin, which can help to bind the other ingredients together and deliver additional moisture. Applesauce essentially does the job an egg would do in a non-vegan cookie recipe. 
• Vanilla extract - Provides a sweet, floral flavor note that balances and enhances the rich cocoa flavor. 
• Vegan chocolate chips - You can use dark chocolate chips, milk chocolate chips, semi-sweet chocolate chips, or even white chocolate chips in these cookies! Just make sure to choose a vegan chocolate brand (such as Pascha) that is free from any milk and/or refined sugar ingredients. 
• Vegan marshmallow bits - There are a few different vegan marshmallow brands out there, I like to use one called Dandies. If you can’t find marshmallow bits try mini marshmallows, or buy larger vegan marshmallows and chop them up into smaller pieces before stirring into your cookie dough! 

How to Make Vegan Hot Chocolate Cookies

1. Preheat and prep. Preheat your oven to 350℉ and line 2 baking sheets with parchment paper or silpats (silicone baking mats). Place all dry ingredients in a medium bowl: all-purpose flour, baking powder, salt, and vegan hot chocolate mix.
2. Whisk dry ingredients. Use a wire whisk to mix the dry ingredients until evenly combined. 
3. Mix wet ingredients. In a separate bowl, cream softened vegan butter and organic brown sugar together until light and fluffy. Then add applesauce and vanilla extract, beating until well combined.
4. Combine wet and dry mixtures. Gradually add the dry ingredient mixture to the wet ingredients, stirring until well combined. 
5. Fold add-ins. Add vegan chocolate chips and vegan marshmallow bits to the mixture, using a silicone spatula or wooden spoon to fold them into the dough. 
6. Scoop and bake. Scoop the cookie dough into evenly sized balls and arrange them on a parchment lined baking sheet, spacing them about 2-inches apart. Transfer to your preheated oven and bake for 8-10 minutes, until set and lightly crisped around the edges. 

7. Cool and enjoy! Transfer your vegan hot chocolate cookies to a wire rack to cool, then enjoy your hard work!  

Chef Tips 

To Get Your Cookies All the Same Size:

Use a cookie scoop, ice cream scoop, or rounded tablespoon when scooping and shaping your dough into rounds. This helps to ensure that each of your cookie dough balls is made from the same amount of dough. 

When Creaming Vegan Butter & Sugar: 

Use an electric hand mixer or a stand mixer (such as KitchenAid) to make the job go a little more quickly. You can always cream butter & sugar by hand using a whisk, but the electric beaters are able to incorporate air much more quickly, easily producing the light and fluffy outcome we’re looking for. 

How to Store 

At Room Temperature. To keep these vegan hot chocolate cookies fresh, store them in an airtight container at room temperature. Make sure they are in a cool, dry place in your kitchen away from direct sunlight and they’ll keep fresh for up to 4 days. 

Refrigerating. If you’d like them to keep for a bit longer (or if you’re in a hot, humid environment), store your cookies in an airtight container in the refrigerator for up to a week.

Freezing. Pack your cooled cookies into a freezer-safe airtight container or a zip-top freezer bag, then store them in the freezer for up to 6 months. 

📋 Recipe