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These Hot Cocoa Cookies are stuffed with a double dose of chocolate and fluffy marshmallows. They’re the perfect cookies to share with loved ones this holiday season! Vegan, Gluten-Free option.
These easy Hot Cocoa Cookies are tender and gooey in the center, crisp on the edges, and filled with just the right amount of gooey chocolate chips and mini marshmallows! It’s the perfect cookie recipe to bake when you’re hosting for the holidays or needing a cozy dessert to warm you up. Trust me, they won’t last long!
Table of Contents
All About these Delicious Hot Cocoa Cookies
If you’ve ever wondered what it would be like to eat a big mug of hot cocoa in soft, puffy, cookie form, these hot cocoa cookies are exactly that! Chocolatey cookie dough loaded with chocolate chips, then topped with big gooey marshmallows…need I say more? In fact, they’re so outrageously delicious they might outdo my Ultimate Vegan Chocolate Cookies as my favorite cookie of all time.
They’re truly the perfect cookie to bake on a cold winter day, when a chocolate craving strikes, entertaining friends and family, hosting cookie exchanges, or when you could simply use a warm chewy cookie to nourish your heart and soul. I already know this recipe is going to be on repeat at our house this holiday season!
Ingredients for Hot Cocoa Cookies
You’ll need just 12 ingredients and 15 minutes of prep work to make these cookies. Here are a few key ingredients you won’t want to substitute:
- Flax “egg”: This egg substitute binds the dough together and adds necessary moisture and fat to the dough to provide structure.
- Butter: I used salted, dairy-free butter. If you are using unsalted butter, increase the salt to a 1/2 teaspoon.
- Cocoa powder: Natural, unsweetened cocoa powder or Dutch-processed cocoa powder (lower acidity) is best for baking.
- Cornstarch: Another thickening and binding agent in the cookie dough that also helps to tenderize the cookies and yields the best, soft and chewy texture.
- Baking soda: Aids in browning and helps the cookies both rise and develop a deep, rich, golden brown color.
- Chocolate chips: Any dairy-free chocolate chips, chocolate chunks, or chopped chocolate bar of choice will do. I like dark chocolate or semi-sweet chocolate chips.
- Mini marshmallows: I like to use Dandies mini marshmallows, but Trader Joe’s also sells some mini marshmallows that are plant-based as well!
How to Make Hot Cocoa Cookies
- Make the flax “egg”. Set aside.
- Using an electric mixer or stand mixer, cream the vegan butter, brown sugar, and white sugar together until smooth. Add the thickened flax “egg” and vanilla extract and mix again.
- Add in the flour, then sift in the cocoa powder. Add the cornstarch, baking soda, and salt and mix again with the electric mixer until a cookie dough forms. Stir in the chocolate chips.
- Divide the dough into 12 equal cookie dough balls, then press extra chocolate chips into the top of each cookie.
- Bake for 7 minutes, remove from the oven, then quickly press 3 to 4 mini marshmallows into the center of each cookie.
- Return the cookies to the oven and bake for an additional 2 minutes, to set the marshmallows.
- Cool the gooey hot chocolate cookies on the baking sheet for 10 to 15 minutes before transferring to a wire rack to cool completely.
Caitlin’s Cooking Tips
- Don’t over bake! These fudgy chocolate cookies really only require 4 minutes of active oven time. As they sit on the baking sheets while you press in the marshmallows, they will continue to cook on the hot surface.
- Soften the butter 1-2 hours in advance. Using softened butter in these hot cocoa cookies is a non-negotiable. Before baking, plan on setting the butter at room temperature for 1-2 hours, depending on the internal temperature of your home, or until you can make an indent in the butter with your finger. If you’re short on time, or forgot this step, check out this Trick to Soften Butter Quickly.
Serving Suggestions
These cozy cookies are delicious enough on their own, but undeniably good once paired with a glass of almond milk or a warm cup of coffee or tea. You can even enjoy with a cup of Hot Cocoa for the ultimate hot chocolate experience! Enjoy them any time of day – breakfast, afternoon snack, dessert. No judgment here!
If you’re looking for more seasonal cookie recipes, you’ll also love these Vegan Gingerbread Cookies, these No-Bake Chocolate Turtle Cookies, and these Vegan Snickerdoodles!
How to Store Hot Cocoa Cookies
Baked hot cocoa cookies will keep best in an airtight container at room temperature for about 4 days, or in the freezer for up to 1 month.
If frozen, let the cookies thaw on the kitchen counter until room temperature again.
Substitutions and Variations
- Gluten-free option: Replace the all-purpose flour with a cup-for-cup gluten-free flour blend.
- Refined sugar-free: It is not possible to make these cookies 100% refined sugar-free because they contain sweetened chocolate chips and mini marshmallows, but you can lower the refined sugar by swapping the brown sugar with coconut sugar.
- Cornstarch substitute: Use equal parts arrowroot powder.
- Chocolate chips substitution: Replace half of all of the vegan semi-sweet chocolate chips with vegan white chocolate chips for a fun twist!
Recipe FAQs
I have not tested an oil-free version of these cookies. The softened vegan butter is a vital component of the texture and spread of the cookie dough. If you are strictly oil-free, you’ll love these Healthy Chickpea Chocolate Chip Cookies or these Double Chocolate Peppermint Cookies.
Cocoa powder and hot chocolate is NOT the same. Most notably, cocoa powder is a singular ingredient, and free of added sugars. Real hot chocolate mix is a beverage mix, usually made from mixing cocoa powder with milk solids (or non-dairy milks), and sugar. Please do not use these two interchangeably.
Most store-brand marshmallows are made with gelatin, which is not vegan (or vegetarian for that matter!). If making these cookies dairy-free and vegan like I did, read labels for gelatin and other non-vegan ingredients.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Vegan Hot Cocoa Cookies
Ingredients
- 1 tablespoon ground flaxseed
- 2 1/2 tablespoons water
- 1/2 cup vegan butter softened to room temperature
- ½ cup cane sugar
- ½ cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 1/4 cup all purpose flour
- 1/4 cup cocoa powder
- 2 teaspoons cornstarch
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup chopped chocolate bar or chocolate chips divided
- 1/2 cup vegan mini marshmallows (about 3-4 per cookie); see note
Instructions
- Prep: Preheat the oven to 350F and grease or line a baking sheet with parchment paper. Combine the ground flax with the water in a small bowl and mix well; let sit for 5 minutes, to thicken.
- Cream the Butter: Add the butter, brown sugar, and cane sugar to a large bowl and use a hand mixer (or bowl of a stand mixer) to cream them together until smooth, 2 to 3 minutes. Add the thickened flax seed and vanilla to the butter mixture. Mix again until combined.
- Make the Dough: Add the flour to the mixing bowl and sift the cocoa powder on top to prevent clumps. Add in cornstarch, baking soda, and salt to the bowl and mix well with a spatula. Add 1/2 cup of the chopped chocolate to the bowl and fold into the dough.
- Roll: Divide the dough into 12 equal balls, roughly 3 tablespoons each. Place each cookie dough ball 2” apart on the baking sheet, then top with the remaining 1/4 cup (~40 g) of chocolate, pressing it into the top of the ball slightly so it sticks. Do not flatten the cookies on the baking sheet as they will spread when they cook.
- Bake: Bake for 7 minutes, until the cookies have spread and are puffy. Remove the cookies from the oven and quickly press in 3-4 mini marshmallows per cookie; it’s ok if they flatten slightly as you decorate. Return the cookies to the oven and bake for an additional 2 minutes, to set the marshmallows.
- Cool: Remove the cookies from the oven and let sit on the baking sheet for 10 to 15 minutes, to allow them to set. Use a spatula to transfer the cookies to a wire rack and let them cool completely (or enjoy warm!)
- Serve & Store: Let the chocolate fully cool and solidify before storing. Store cookies in an airtight container at room temperature for up to 4 days, or in the freezer for up to one month.
Recipe Notes
- Marshmallows: Most store-brand marshmallows are made with gelatin, which is not vegan. I like to use Dandies mini marshmallows, but Trader Joe’s also sells some mini marshmallows that are plant-based as well!
- Gluten-Free: Replace the flour with a cup-for-cup gf flour blend!
These are dangerously tasty! What a fun cookie version of a delicious drink!
Happy you loved it, Marissa!
These were delicious! They worked great with gluten-free flour!
Thank you, Lillian!
This is the first recipe I made from From My Bowl and it did not disappoint. The instructions were easy for me to follow and fun to make with my son, especially putting on the marshmallows. Half the batch was soft and the other half was medium to appease the masses. I can’t wait for try other recipes. Happy Holidays!
Thank you so much for leaving a review, Justina! So happy you enjoyed the cookies and had fun making them with your son! ♥
Just made these and they came out absolutely PERFECT! Definitely going to make them for Christmas Eve next weekend
Yay! Thank you so much for the review, Audrey. Happy it turned out perfect!
These are so good and beautiful! I could eat them all haha
Aww, thank you so much!
They are so good and also beautiful! my cookies usually turn out very flat, but these ones did not! They taste just like hot cocoa 🙂
Love this chocolate cookie. I’ve been bringing this to all my social events in December. It’s been a hit at everyone. Brings a fun holiday spin on a chocolate cookie!
It’s awesome! So happy you loved it, Megan.
Oooyyyt goooeeyyy goodness!!! Such a fun recipe to make and eat! Especially with my sissy!!! ❤️ we made it in a skillets because cookies always flatten out for us gluten free gals :// but skillet cookies are amazing! Submitted pic to contest!
Glad you loved it, Elizabeth! Thank you for submitting it to the contest and goodluck! ♥
I have been in love recently with hot cocoa so this recipe came along at the most perfect time! So rich, gooey and tasty! Next time I may add some peppermint extract and bake them a bit longer.
That would be awesome! Thanks, Emily!
These were incredibly delicious! I will definitely be making again soon!
This is the perfect Christmas cookie for any chocolate lover! I could not keep my husband away from these, and he’s already asked me to make them again! Perfect to reheat in the microwave for just 10 seconds.
So glad you and your husband enjoy them, Katie!
Chocolatey goodness with a perfect sticky smudge of marshmallow!
Really loved making these treats and I doubled the recipe so that I can take them to work for my coworkers. Excited to see their faces when they try them and find out that they are 100% vegan.
Recipe was very easy to follow and ingredients are simple to find. Cookies turned out looking just like they were pictured.
We’re so happy you loved it, Mackenzie! We hope your coworkers did, too!
This is the perfect holiday cookie! I used dark chocolate chips to cut the sweetness a bit. They are pretty rich but that didn’t stop me from eating more than one! My kids loved them as did the adults. The middle stays fudgy making it almost brownie like when it’s cooled! They were quick and easy and I only used one bowl!
So happy everyone loved the cookies, Abby!
These came together quickly and turned out absolutely perfect. The salt in the recipe balances out the chocolate nicely. The baking time and temperature was spot on. I love the chewy texture and rich chocolate flavor. My kids are obsessed with hot cocoa so they were delighted by these. The batch lasted less than 12 hours in our house. 😀 We will definitely be making again!
So glad you enjoyed them, Tabitha!
I’m eager to make these. But I need clarification. The preamble says to bake for 2 minutes before adding marshmallows to the tops but the actual recipe says bake for 7 minutes before adding. Seven minutes sounds more reasonable but going back to the preamble it says they “really only require 4 minutes of active oven time.” Help, please.
That is a typo – please follow the recipe as written in the recipe card. I will update the blog post to fix this issue now!
These cookies are fabulous!! We had an issue getting the marshmallows to stick, so I’ll probably add them after 5-6 minutes vs 7 min in the oven next time. Planning to make them again for a non-vegan cookie swap next week!! They will def impress.
Thanks so much, Sarah!
These are AMAZING!! They’re perfectly fudgy and soft with the slightly crispy edge. I love the marshmallows here, and I especially love that you add them to the top of the cookies later rather than mixing them in so that they don’t totally melt them get hard over they caramelize. I will for sure be making this recipe multiple times.
One quick note – the instructions in the recipe card say to mix in the dry ingredients with a spatula, the instructions within the blog post just say to ‘mix,’ and in your insta video you mixed it all with the hand mixer. I started with the spatula, but that was kinda slow and not effective, so I switched to the hand mixer and that did the trick!
Thank you Melissa! I will update the blog post to reflect the recipe card 🙂
These are THE BEST chocolate cookies. I reduced the sugar to 1/3c each and they were delicious. I can’t wait to make these for my family for Christmas! Thanks so much for the recipe!
Thanks, Lauren! Glad you were able to make the recipe work for you 🙂
These were straight forward and easy to make and are so chewy, decadent and delicious. Mine done look quite as beautiful as Caitlin’s, but they taste amazing. Great idea to put the marshmallow in at the end, in the past with other recipes I didn’t do that and they get melted and burnt. This worked perfectly!
Thank you so much, Melissa!
I woke up to this recipe on my feed and they got me out of bed, 30 minutes later I was in the kitchen making them. They turned out SO good. I didn’t have marshmallows so I used hazelnuts instead and sprinkled some finishing salt. It did not disappoint! Easy and quick to make with rewarding results. Highly recommended!
Hazelnuts sounds absolutely delicious! Thanks for the review 🙂
This recipe was SO easy to make and turned out fantastic! Great use of those marshmallows i needed to use up as well lol
Glad you liked it, Kaitlyn!
Hi! I LOVE your recipes and was wondering if you’d ever consider adding gram amounts so I can achieve the same results. Thanks!!
Hi Jenny! I already have gram amounts for every recipe, all you need to do them is click the “Metric” toggle at the top of the recipe card! It’s set to “Us Customary” on default