Hot Cocoa Cookies – From My Bowl

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These hot chocolate cookies are filled with a double dose of chocolate and fluffy marshmallows. These are the perfect cookies to share with your loved ones this holiday season! Vegan and gluten-free option.

These easy hot cocoa cookie are soft and gooey in the center, crispy on the edges, and filled with just the right amount of gooey chocolate chips and mini marshmallows! This is the perfect cookie recipe to make when you’re entertaining for the holidays or need a cozy dessert to warm you up. Trust me, they won’t last long!

Contents
  1. All about these delicious cookies
  2. Ingredients for Hot Chocolate Cookies
  3. How to Make Hot Chocolate Cookies
  4. Presentation suggestions
  5. How to Store Hot Chocolate Cookies
  6. Substitutions and variations
  7. Recipe FAQs
  8. Vegan Hot Chocolate Cookie Recipe

All about these delicious cookies

If you’ve ever wondered what it would be like to eat a big cup of hot chocolate in the form of soft, puffy cookies, these hot chocolate cookies are just that! Chocolatey cookie dough loaded with chocolate chips, then topped with big, gooey marshmallows…need I say more? In fact, they’re so incredibly delicious that they might surpass my Ultimate Vegan Chocolate Cookies as my all-time favorite cookie.

These truly are the perfect cookies to make on a cold winter day, when a chocolate craving strikes, for entertaining friends and family, for hosting cookie exchanges, or when you can just use a cookie soft and warm to nourish your heart and soul. I already know that this recipe will be repeated at our house during the holidays!

Ingredients for Hot Chocolate Cookies

You will just need 12 ingredients And 15 minutes of preparatory work to make these cookies. Here are some key ingredients you won’t want to substitute:

hot chocolate cookie ingredients in white bowls of different sizes arranged on a marble kitchen counter
  • Flax “egg”: This egg substitute binds the dough and adds necessary moisture and fat to the dough to give it structure.
  • Butter: I used salted, dairy-free butter. If using unsalted butter, increase the amount of salt to 1/2 teaspoon.
  • Cocoa powder: Natural unsweetened cocoa powder or Dutch-processed cocoa powder (lower acidity) are ideal for baking.
  • Cornstarch: Another thickening and binding agent in cookie dough that also helps tenderize cookies and gives the best soft, chewy texture.
  • Baking soda: Aids in browning and helps cookies rise and develop a deep, rich golden brown color.
  • Chocolate chips: Any dairy-free chocolate chip, piece of chocolate, or chopped chocolate bar of your 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 plant-based mini marshmallows!

How to Make Hot Chocolate Cookies

side-by-side images of the hot chocolate cookie baking process, the left image showing cookie dough and the right image showing dough balls placed on a baking sheet
  1. Do the flax “egg”. Put aside.
  2. Using an electric mixer or stand mixer, cream vegan butter, brown sugar and white sugar together until smooth. Add thickened flax “egg” and vanilla extract and mix Again.
  3. Add in the flour, then sift in cocoa powder. Add cornstarch, baking soda and salt and mix until cookie dough forms. Stir in chocolate chips.
  4. Divide dough into 12 equal cookie dough balls, then press Place additional chocolate chips on top of each cookie.
  5. Cook for 2 minutes, withdraw from the oven, then quickly press 3 to 4 mini marshmallows in the center of each cookie.
  6. Back baked cookies and cook for 2 more minutes, to set the marshmallows.
  7. Cool the gooey hot chocolate cookies on the baking sheet for 10 to 15 minutes before transferring them to a wire rack to cool completely.

Caitlin’s Cooking Tips

  • Don’t overcook! These fudgy chocolate cookies actually only require 4 minutes of active oven time. As they sit on the baking sheets while you press the marshmallows, they will continue to cook on the hot surface.
  • Soften the butter 1 to 2 hours in advance. ​Using softened butter in these hot chocolate cookies is a non-negotiable. Before cooking, plan to leave the butter at room temperature for 1 to 2 hours, depending on the internal temperature of your home, or until you can make an indentation in the butter with your finger. If you’re short on time or forgot this step, check out this tip to soften butter quickly.
hot chocolate cookies resting on a cooling rack

Presentation suggestions

These cozy cookies are delicious enough on their own, but undeniably good when paired with a glass of almond milk or a cup of hot coffee or tea. You can even enjoy it with a cup of Hot Cocoa for the ultimate hot chocolate experience! Enjoy them at any time of the day: breakfast, snack, dessert. No judgment here!

If you’re looking for more seasonal cookie recipes, you’ll also love these Vegan Gingerbread Cookies, No-Bake Chocolate Turtle Cookies, and these Vegan Snickerdoodles!

How to Store Hot Chocolate Cookies

Baked Hot Chocolate Cookies 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 they come to room temperature.

Substitutions and variations

  • Gluten-free option: Replace all-purpose flour with a gluten-free flour blend cup for cup.
  • Without refined sugar: It’s not possible to make these cookies 100% refined sugar free because they contain sweet chocolate chips and mini marshmallows, but you can reduce the refined sugar by replacing the brown sugar with coconut sugar.
  • Cornstarch Substitute: Use equal parts arrowroot powder.
  • Substitution for chocolate chips: ​Replace half of all vegan semi-sweet chocolate chips with vegan white chocolate chips for a fun twist!
hot chocolate cookies served on a large polka dot plate with cookies placed on top of each other

Recipe FAQs

Is cocoa powder the same as hot chocolate?

Cocoa powder and hot chocolate are NOT the same. More specifically, cocoa powder is a unique ingredient with no added sugars. Real hot chocolate mix is ​​a drink mix, usually made from mixing cocoa powder with milk solids (or non-dairy milks) and sugar. Please do not use these two interchangeably.

Are marshmallows vegan?

Most store brand marshmallows are made with gelatin, which is neither vegan (or vegetarian for that matter!). If you make these dairy-free and vegan cookies like I did, read the labels for gelatin and other non-vegan ingredients.

Appreciate! 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 for you to leave a comment below with a recipe rating! Thanks for the support 😊



  • 1 teaspoon ground flax seeds
  • 2 1/2 soup spoons water
  • 1/2 cup vegan butter softened at room temperature
  • ½ cup cane sugar
  • ½ cup packaged brown sugar
  • 1 teaspoon vanilla extract
  • 1 1/4 cup all purpose flour
  • 1/4 cup cocoa powder
  • 2 coffee spoons cornstarch
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup chopped chocolate bar or chocolate chips split
  • 1/2 cup mini vegetable marshmallows* (about 3-4 per cookie)

  • Preparation: 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 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 the bowl of a stand mixer) to cream them together until smooth, 2 to 3 minutes. Add the thickened flaxseeds and vanilla to the butter mixture. Mix again until combined.

  • Prepare the dough: Add the flour to the bowl and sift the cocoa powder over it to avoid lumps. Add the cornstarch, baking soda and salt to the bowl and mix well with a spatula. Add 1/2 cup chopped chocolate to the bowl and stir into the batter.

  • To roll: Divide the dough into 12 equal balls of about 3 tablespoons each. Place each cookie dough ball 2 inches apart on the baking sheet, then cover with the remaining 1/4 cup (~40g) chocolate, pressing it lightly into the top of the ball so that it sticks. Do not flatten the cookies on the baking sheet as they will spread when baking.

  • Cook: Bake for 7 minutes, until the cookies are spread and puffy. Remove cookies from oven and quickly squeeze 3 to 4 mini marshmallows per cookie; it’s okay if they flatten slightly while you decorate. Return the cookies to the oven and bake for another 2 minutes to set the marshmallows.

  • Cool: Remove the cookies from the oven and let them 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 them warm!)

  • Serve and store: Allow the chocolate to cool completely and solidify before storing it. Store cookies in an airtight container at room temperature for up to 4 days or in the freezer for up to a month.

  • 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 plant-based mini marshmallows!
  • Gluten free: Replace the flour with a cup for cup flour mixture!

Calories: 242kilocaloriesCarbohydrates: 38gProtein: 2gFat: tengSaturated fat: 4gPolyunsaturated fats: 2gMonounsaturated fat: 3gTrans fat: 0.04gSodium: 160mgPotassium: 94mgFiber: 1gSugar: 25gVitamin A: 360UIVitamin C: 0.003mgCalcium: 22mgIron: 1mg

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