Ingredients
Scale
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 and 1/2 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 cup dry hot cocoa mix
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 2 teaspoons (10ml) milk, any kind (dairy or nondairy is fine)
- 10–11 large vegan marshmallows (halved)
- 8 ounces semi-sweet chocolate (finely chopped)
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together flour, cocoa powder, hot cocoa mix, baking soda, and salt. Gradually add this mixture to the wet ingredients until just combined.
- Chill the dough for at least 30 minutes in the refrigerator.
- Scoop out tablespoon-sized portions of dough and roll them into balls on the prepared baking sheets.
- Bake for about 10 minutes, then press half a vegan marshmallow into each cookie and return to the oven for an additional 2 minutes.
- Allow cookies to cool on a wire rack before drizzling with melted chocolate.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cookie (25g)
- Calories: 110
- Sugar: 9g
- Sodium: 55mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 0mg