Irresistible Hot Chocolate Cookies (Vegan Christmas Dessert Recipe)

Warm, cozy, and irresistibly chocolatey, these Hot Chocolate Cookies taste just like a winter mug of cocoa in every bite. Soft centers, gooey marshmallows, and melty chocolate chips make them perfect for Christmas or any chilly night. Ready in 20 minutes and completely vegan, they’re ideal for gifting, sharing, or simply enjoying warm from the oven.

Why You’ll Love These Hot Chocolate Cookies

These cookies combine everything you love about hot cocoa and homemade desserts. They’re soft, chewy, and have crisp edges that stay tender inside. You’ll love that they use pantry staples and need no chilling time. They’re also dairy-free and egg-free, so everyone can enjoy them.

What You’ll Need

Key Ingredients

Vegan butter – gives richness and flavor
White and brown sugars – for sweetness and chewiness
Non-dairy milk – helps blend and soften the dough
All-purpose flour – forms the cookie base
Cocoa powder – adds deep hot chocolate flavor
Baking soda and salt – for lift and balance
Vegan chocolate chips – melt into perfect chocolatey pockets
Vegan marshmallows – create that gooey, toasty texture

Tip: Brands like Dandies or Enjoy Life give the best vegan-friendly results.

How to Make Hot Chocolate Cookies

Step 1 – Prepare the Dough

Preheat the oven to 350°F and line your baking sheet with parchment paper or a silicone mat. In a large bowl, cream together vegan butter, white sugar, and brown sugar until fluffy. Then mix in non-dairy milk until smooth.

Step 2 – Mix the Dry Ingredients

In another bowl, whisk together flour, cocoa powder, baking soda, and salt. Gradually add this mixture to the wet ingredients and stir until a sticky dough forms.

Step 3 – Add the Chocolate and Marshmallows

Fold in vegan chocolate chips and about two-thirds of the chopped marshmallows. Save the rest to press on top later.

Step 4 – Shape and Bake

Scoop dough into 1.5-tablespoon-sized balls and place 2 inches apart on the sheet. Press the remaining marshmallow pieces on top of each cookie. Bake for 13 to 14 minutes, until edges are set but centers stay soft.

Step 5 – Perfect the Texture

Remove from the oven while cookies are still a bit underdone. Firmly tap the baking tray on the counter to flatten slightly. Let them cool on the tray—they’ll continue to set as they cool.

Expert Tips for Perfect Hot Chocolate Cookies

Underbake slightly for chewy centers.
Tap the tray right after baking for the ideal spread.
Add extra marshmallow bits before baking for a gooey, picture-perfect look.
Store in an airtight container for up to a week; flavor improves the next day.

Make Them Your Own

Add a Twist

Stir in a hint of peppermint extract for a festive flavor.
Sprinkle crushed candy canes for color and crunch.
Use white chocolate chips or drizzle melted chocolate on top for extra sweetness.

Can These Cookies Be Made Gluten-Free?

Yes, a 1-to-1 gluten-free flour blend (like Bob’s Red Mill) should work. Expect a slightly softer texture.

Serving and Storage

These cookies taste best warm, especially when the marshmallows are gooey. They also make adorable edible gifts for the holidays. Store in an airtight container at room temperature for up to seven days. You can also freeze the dough balls and bake them fresh later.

Frequently Asked Questions

Related Recipes to Try

• Crack Cookies
• Whipped Shortbread Cookies
• Irresistible Candy Cane Cookies
• Wonderland Chocolate Chip Cookies
• Classic Gingerbread Cookies

Conclusion

These Vegan Hot Chocolate Cookies bring all the comfort of a cozy mug of cocoa into cookie form. Rich, chewy, and full of chocolatey marshmallow goodness, they’re the perfect Christmas dessert to bake, share, and enjoy with loved ones. For more festive ideas, visit my Pinterest page for delicious holiday inspiration.

Print