Vegan Hot Chocolate Cookies Recipe: Chewy, Gooey & Delicious!
Get ready for a delightful treat with these irresistible Hot Chocolate Cookies! Imagine adding them to your Christmas cookie selection this year, alongside classic vegan sugar cookies and warmly spiced gingersnap molasses cookies. These cookies are a symphony of textures and flavors, featuring a chewy chocolate cookie base, a perfectly melted vegan marshmallow, and a luscious drizzle of melted chocolate chips. While you can use store-bought marshmallows for convenience, I prefer my homemade Vegan Marshmallows for a truly special touch.
Why These Hot Chocolate Cookies Deserve a Spot on Your Holiday Menu
Each year, I eagerly anticipate planning my holiday baking list. Do you do the same? Here’s why I believe these vegan hot chocolate cookies are a must-have addition to your baking repertoire:
- Effortless Creation: Despite their seemingly intricate appearance, these cookies are surprisingly easy to make! The topping simply requires a few extra, easy steps.
- Winter Warmth in Cookie Form: Capturing the essence of your favorite winter beverage, these hot chocolate cookies embody everything you adore about Vegan Hot Chocolate with their rich chocolate and fluffy, gooey marshmallows.
- Simple Vegan Transformations: This recipe incorporates applesauce as a vegan egg substitute and vegan butter, which gives the cookies a rich flavor and satisfyingly chewy texture.
Ingredient Insights for Perfect Vegan Hot Chocolate Cookies
Similar to most cookie recipes, this one commences with a collection of common pantry staples. For precise ingredient quantities and detailed recipe instructions, scroll down to the recipe card.
- All-Purpose Flour: For a gluten-free version of these delightful hot chocolate cookies, simply substitute a 1:1 gluten-free flour blend.
- Unsweetened Cocoa Powder: Be sure to use unsweetened cocoa powder, not hot cocoa mix which typically contains added sugar.
- Baking Soda: Essential for creating the perfect rise and texture in these cookies.
- Salt: A pinch of salt enhances the chocolate flavor and balances the sweetness.
- Vegan Butter: I love using my homemade Vegan Butter for its rich flavor and smooth texture.
- Light Brown Sugar: The use of light brown sugar contributes to the chewy and moist consistency of these cookies.
- Applesauce: Opt for unsweetened applesauce to control the overall sweetness of the recipe.
- Vanilla Extract: A splash of vanilla extract enhances the overall flavor profile.
- Vegan Dark Chocolate: This adds an extra layer of chocolate intensity to the dough.
- Vegan Marshmallows: Choose either homemade or store-bought vegan marshmallows. The jumbo-sized Dandies marshmallows, sliced into rounds, would be ideal. (Curious about vegan marshmallows? Learn more: Are Marshmallows Vegan?)
- Semi-Sweet Chocolate: Finely chopped for melting and drizzling over the cookies as a decadent topping.
Step-by-Step Guide: Crafting Your Vegan Hot Chocolate Cookies
Let’s embark on a step-by-step journey to create these festive and delectable cookies.
Preparing the Cookie Dough
Mix the dry ingredients.
Whisk the wet ingredients.
- Combine Dry Ingredients: In a medium-sized bowl, thoroughly whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt.
- Combine Wet Ingredients: In a large-sized bowl, whisk together the melted vegan butter, light brown sugar, unsweetened applesauce, and vanilla extract until the mixture achieves a smooth and creamy consistency.
Finishing the Dough and Chilling
Combine wet and dry ingredients.
Fold in chocolate and chill.
- Complete the Dough: Gradually incorporate the dry ingredients into the wet ingredients, stirring until just combined. Gently fold in the chopped vegan dark chocolate.
- Chill: Cover the bowl containing the cookie dough with plastic wrap and refrigerate for a minimum of 15 minutes to allow the dough to firm up.
Forming and Baking the Cookies
Form the cookies.
Bake.
- Form the Cookies: Using a cookie scoop or your hands, roll approximately 2 tablespoons of dough into a ball for each cookie. Arrange them on a baking sheet lined with parchment paper, ensuring a spacing of at least 2 inches between each cookie.
- Bake: Preheat your oven to 350°F (175°C) and bake the cookies for approximately 10 minutes, or until the edges appear set but the centers remain slightly soft.
Adding Marshmallows and Cooling the Cookies
Add marshmallows and bake again.
Cool completely.
- Add Marshmallows: Carefully remove the baking sheet from the oven and gently press a marshmallow half into the center of each cookie. Return the baking sheet to the oven for an additional 2–4 minutes, just until the marshmallows begin to puff up slightly.
- Cool: Allow the cookies to cool on the baking sheet for approximately 10 minutes, before carefully transferring them to a wire rack to continue cooling completely. This prevents them from sticking and ensures a perfect texture.
Adding the Chocolate Topping and Setting
Add chocolate.
Let chocolate set.
- Melt the Chocolate: Melt the semi-sweet chocolate using your preferred method, such as a double boiler or in the microwave in short, 20-second intervals, stirring thoroughly between each interval until smooth and completely melted.
- Add the Topping: Using a spoon or piping bag, generously drizzle the melted chocolate over each marshmallow-topped cookie. Before the chocolate sets, sprinkle with your favorite sprinkles or toppings for an added festive touch. Allow the chocolate to set completely at room temperature for approximately 30–60 minutes before serving.
Tips and Variations for Your Vegan Hot Chocolate Cookies
- Don’t Skip the Chilling: Chilling the cookie dough before baking is crucial to prevent excessive spreading and ensures thick, chewy cookies.
- Add Sprinkles to the Chocolate: Give your vegan hot chocolate cookies a festive flair by adding colorful sprinkles to the melted chocolate topping.
- Make Them Minty: For a refreshing twist, crush candy canes or starlight mints and sprinkle them over the melted chocolate before it sets. The added crunch and minty flavor will elevate these cookies to a whole new level.
Proper Storage for Optimal Freshness
Once the chocolate topping has completely set, store your vegan hot chocolate cookies in an airtight container with a layer of parchment paper separating each layer. Properly stored, these cookies will stay fresh for up to one week.
Explore More Vegan Cookie Delights
Satisfy your sweet tooth with these other delightful vegan cookie recipes:
- Vegan Brownie Cookies
- Vegan Chai Sugar Cookies
- Vegan Kitchen Sink Cookies
- Vegan Oatmeal Cookies
Enjoy, friends! If you recreate this vegan hot chocolate cookie recipe, capture a photo and tag #jessicainthekitchen on Instagram! Your creations inspire me! Also, I’d be incredibly grateful if you could leave a comment and rate the recipe below. Your feedback is invaluable! Thank you!
Hot Chocolate Cookies
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20 minutes
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47 minutes