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Hot Chocolate Cookies

A delightful fusion of chocolate cookies and gooey vegan marshmallows, reminiscent of hot chocolate, perfect for cozy evenings and gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American, Vegan
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Forms the base of the cookies, providing structure and texture.
  • ⅔ cup unsweetened cocoa powder Infuses the cookies with rich chocolate flavor without added sugars.
  • 1 tsp baking soda Acts as a leavening agent.
  • ½ tsp salt Enhances sweetness and balances flavors.
Wet Ingredients
  • ½ cup vegan butter Gives buttery richness and moisture.
  • 1 cup light brown sugar Adds sweetness and caramel flavor.
  • ½ cup unsweetened applesauce Acts as a binder and natural sweetener.
  • 1 tsp vanilla extract Provides aromatic depth.
Add-ins
  • 1 cup vegan dark chocolate Adds decadent chocolate chunks.
  • 1 cup vegan marshmallows Creates a gooey center.
  • ¼ cup semi-sweet chocolate Used for drizzling on top.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until thoroughly mixed.
  3. In a large bowl, whisk the melted vegan butter, light brown sugar, applesauce, and vanilla extract until smooth and creamy.
  4. Gradually add the dry mixture to the wet ingredients, stirring until just combined.
  5. Fold in the chopped vegan dark chocolate to evenly distribute throughout the dough.
  6. Cover the bowl and refrigerate the dough for 15 minutes.
  7. Using a scoop or spoon, take about two tablespoons of dough and roll into balls.
  8. Arrange the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
  9. Bake for 10 minutes, until the edges are set and centers are soft.
  10. Remove from the oven and gently press a marshmallow half into the center of each cookie.
  11. Return to the oven for an additional 2-4 minutes to allow the marshmallows to puff.
  12. Cool on the baking sheet for 10 minutes before transferring to a wire rack.
  13. Melt the semi-sweet chocolate in a double boiler or microwave until smooth.
  14. Drizzle melted chocolate over each marshmallow-topped cookie.
  15. Allow the chocolate to set at room temperature for 30-60 minutes before serving.

Notes

Use high-quality cocoa powder for deeper flavor. Ensure the vegan butter is melted but not too hot. Refrigerating the dough is crucial for maintaining cookie shape.