Pink Vanilla Hot Chocolate Sugar Cookies (Dairy-Free, Egg-Free, Nut-Free) (Edit recipe)

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.

20 minutes

10 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	168
Fat:	5 g
Carbohydrates:	28 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	115 mg
Fiber:	0 g
Sugars:	18 g
Calculated per serving.

by foodallergymoms_andmore

Serves: 16

Ingredients

0.5 cup Plant Based Butter, Softened at room temperature
0.5 cup Light Brown Sugar
0.25 cup Cane Sugar
2 tsp Pure Vanilla Extract
0.25 tsp Red Food Coloring, Dye-Free
1.5 Tbsp Grape Juice, 100% white grape juice
1 cup All Purpose Flour
0.5 tsp Baking Soda
0.25 tsp Salt
8 whole Vanilla Vegan Marshmallows, Regular size, each cut in half for a total of 16
0.5 cup Pascha Extra Bitter-Sweet Dark Chocolate Chunks (Bulk)
1 tsp Coconut Oil
1.5 tsp Raw Sugar, *Naturally-dyed pink decorating sugar*

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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.