Vegan Hot Chocolate Cookies (Edit recipe)

If you can only make one cookie for the holiday season, let it be these vegan hot chocolate cookies! They are insanely chewy, decadent, and have an incredible melted marshmallow centre. You won’t be able to just have one of these cookies! They are so simple to make, take 12 minutes to bake and will be the star of the dessert table!

20 minutes

12 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	255
Fat:	12 g
Carbohydrates:	32 g
Protein:	3 g
Cholesterol:	0 g
Sodium:	162 mg
Fiber:	1 g
Sugars:	16 g
Calculated per serving.

by Riri's Recipes

View original recipe

Serves: 16

Ingredients

0.75 cup Vegan Buttery Spread, melted
0.666 cups Light Brown Sugar, packed
0.333 cup Granulated White Sugar
2 whole Flax Egg (1 tbsp ground flaxseed + 2.5 tbsp filtered water), (2 tbsp flax seeds and 6 tbsp warm water)
1 tsp Pure Vanilla Extract
0.25 cup Cocoa Powder
1 tsp Baking Powder
0.5 tsp Baking Soda
2.5 cups All Purpose Flour, spoon and level method
0.5 cup Semi-Sweet Chocolate Chips
1 bunch Vanilla Vegan Marshmallows, to place in cookie (can use mini marshmallows or jumbo marshmallows)

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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 your oven to 350℉. Line a baking tray with parchment paper or a silicone mat and set aside.
In a small bowl, prepare your flax egg and set aside.
In a medium-sized bowl, cream together your melted vegan butter, packed brown sugar and white sugar.
Add in flax eggs, vanilla, and cocoa powder and mix with a hand mixer.
Add baking powder, baking soda, and flour and mix until well combined. Fold in chocolate chips with a spatula.
Cover your bowl with a lid or plastic wrap and refrigerate for 30 minutes. I would not recommend skipping this step otherwise your cookies will spread too much!
Once refrigerated, use a 3 tbsp-sized cookie scooper and scoop your dough. Place the dough in your hand, flatten it then place a handful of marshmallows into the dough. You can also use jumbo marshmallows and cut them into smaller pieces. Pinch the dough together, roll it into a ball ensuring no marshmallows are exposed, then place on your lined baking tray. Repeat for remaining dough.
Bake the cookies for 12 minutes or until cookies have spread out, but are not too flat. Remove from the oven and let the cookies sit for 5-10 minutes. They will flatten slightly, this is normal! Once they're cooled, store in a container or enjoy right away!

Notes

CHILLING THE DOUGH: the cookie dough should be refrigerated for at least 30 minutes. If not, they will spread out a lot when baking. I personally prefer when the cookies are still somewhat thick and the marshmallow does not spill out of the cookie too much. If the dough is refrigerated for 1 hour, the cookies will not spread as much and will be puffier! How to store: Place cookies in an airtight container and keep in the fridge for up to one week. How to freeze: Place cookies in airtight container and store in the freezer for up to one month.