Pink Vanilla Hot Chocolate Sugar Cookies (Dairy-Free, Egg-Free, Nut-Free)
So easy to make, these perfectly chewy, vanilla-flavored sugar cookies with gooey marshmallow centers are drizzled with melted chocolate and sprinkled with crunchy pink sugar. The marshmallow remains soft & gooey for days too. This is a must-make cookie for Valentine’s Day, Galentine’s Day, or any time you’re craving a sugar cookie with a fun twist! Definitely save this recipe.
Ingredients
- 0.5 cup0.5 cup0.5 cup Plant Based Butter, Softened at room temperature
- 0.5 cup0.5 cup0.5 cup Light Brown Sugar
- 0.25 cup0.25 cup0.25 cup Cane Sugar
- 2 tsp2 tsp2 tsp Pure Vanilla Extract
- 0.25 tsp0.25 tsp0.25 tsp Red Food Coloring, Dye-Free
- 1.5 Tbsp1.5 Tbsp1.5 Tbsp Grape Juice, 100% white grape juice
- 1 cup1 cup1 cup All Purpose Flour
- 0.5 tsp0.5 tsp0.5 tsp Baking Soda
- 0.25 tsp0.25 tsp0.25 tsp Salt
- 8 whole8 whole8 whole Vanilla Vegan Marshmallows, Regular size, each cut in half for a total of 16
- 0.5 cup0.5 cup0.5 cup Pascha Extra Bitter-Sweet Dark Chocolate Chunks (Bulk)
- 1 tsp1 tsp1 tsp Coconut Oil
- 1.5 tsp1.5 tsp1.5 tsp Raw Sugar, *Naturally-dyed pink decorating sugar*
![](https://foodsocial.io/wp-content/uploads/2022/09/thrive-market-organic-brown-sugar.png)
![](https://foodsocial.io/wp-content/uploads/2022/09/thrive-market-cane-sugar.png)
![](https://foodsocial.io/wp-content/uploads/2022/01/Primal-Palate-Vanilla-2.jpg)
![](https://foodsocial.io/wp-content/uploads/2024/04/color-kitchen-red-velvet-color-1.jpg)
![](https://foodsocial.io/wp-content/uploads/2022/08/thrive-market-all-purpose-flour.png)
![](https://foodsocial.io/wp-content/uploads/2022/08/thrive-market-baking-soda.png)
![](https://foodsocial.io/wp-content/uploads/2021/04/Straight-Spices-Pink-Himalayan-Salt.jpg)
![](https://foodsocial.io/wp-content/uploads/2023/02/bulk-extra-bitter-sweet-dark-chocolate-baking-chunks.png)
![](https://foodsocial.io/wp-content/uploads/2022/08/thrive-market-coconut-oil.png)
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 325°. Line 2 cookie sheets with parchment paper.
- In bowl of stand mixer fitted with paddle attachment, or in large mixing bowl using handheld electric mixer, beat on medium-high speed to combine plant-based butter, sugars, vanilla, and white grape juice. Beat in red food coloring until combined and mixture is pink.
- In medium bowl, whisk to combine flour, baking soda, and salt. Add dry mixture to bowl with plant butter mixture. Beat to combine, scraping sides of bowl, as needed.
- Place one marshmallow half, sticky side-down, inside a #24 spring-loaded cookie scoop; gently press marshmallow half to the bottom of scoop. Scoop dough into cookie scoop, leveling off excess with a butter knife. Place on parchment-lined cookie sheet. Repeat with remaining marshmallow halves. Space at least 2-inches apart on cookie sheets.
- Bake on middle rack of oven for 9-10 minutes, or until marshmallows are slightly golden on top and cookies appear done (Note: when you first take cookie sheet out of oven, both the marshmallows and cookies will appear a bit “puffed up.” Both will settle down within 30-60 seconds after removing from oven). Cool 5 minutes on cookie sheet before transferring to wire rack to continue cooling.
- Place chocolate chunks and coconut oil in small, microwave-safe bowl. Microwave for 30 seconds; stir. Continue to microwave in 15-second intervals, stirring in between, until chocolate is just melted and smooth.
- Drizzle melted chocolate over cookie tops. Sprinkle pink decorating sugar over chocolate before it sets.
- Store leftover cookies in single layers, separated by a sheet of parchment paper, in an airtight container - once chocolate has hardened. Makes 16 cookies.
Notes
The *secret ingredient* to perfectly chewy egg-free cookies is grape juice (I used 100% white grape juice because purple grape juice alters the color slightly, although both work the same). No egg replacer needed. A #24 cookie scoop is needed to make these cookies. If you don’t already own one, they typically cost between $10-$15; a terrific baking tool to add to your kitchen equipment. Only use “regular-size” marshmallows. Do not use mini or jumbo marshmallows. If you do not want the cookies to be pink, omit the red food coloring, and cookies will be an off-white color.
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