'Hot Chocolate' Cookies Recipe

Thick chocolatey cookies filled with chocolate chips and giant marshmallow and festive sprinkles.

These cookies are inspired by the best winter drink - hot chocolate! A rich chocolate cookie stuffed full of chocolate chips, topped with a giant marshmallow, chocolate drizzle and festive sprinkles.

This recipe makes six large cookies. They will stay fresh for around a week in an airtight container or you can freeze them for longer.

Makes 6 large cookies

Cookie ingredients;

210g plain flour                                 

100g soft brown sugar                                             

90g white granulated or caster sugar                   

4g baking powder                                                     

2g baking soda                                                           

25g cocoa powder

90g vegan block butter

100g vegan chocolate chips or chunks

50g cold water

6 giant vegan marshmallows

25g vegan chocolate - for drizzle

Optional vegan sprinkles

You will also need; a mixing bowl, baking tray, baking paper, spoon, small microwaveable bowl

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How to make your cookies;

1. Pre heat the oven to 180°c

2. Line your baking tray with baking paper, this will make sure your cookies do not stick

3. Begin by making your cookie dough by adding the vegan butter, brown sugar and white sugar into your mixing bowl and stirring until it is light, fluffy and combined

4. Add the flour, cocoa powder, baking powder, baking soda and cold water and mix again to make a thick dough

5. Add around 80g of your chocolate chips and knead the dough with your hands to roughly combine everything

6. Scoop the dough into six even balls. Each dough ball should weigh around 110g-120g

7. Place the cookie dough balls on the baking paper lined tray. Make sure to space them out. Share the remining 20g of your chocolate chips between the cookies, pressing them onto the top of the cookie balls

8. Put the baking tray with the cookie balls on into the fridge for around 30 minutes to chill.  This is optional, but will help keep your cookies thicker and stop the dough from spreading as much in the oven

9. Bake the cookies for around 12 minutes at 180c until lightly golden

10. Once baked, remove from the oven and bang the tray firmly on the worktop.  This helps release any trapped air bubbles and makes the cookies have a lovely chewy centre

11. While the cookies are still hot, press a giant marshmallow into the middle of each cookie

12. Leave the cookies on the tray to cool, as the cookies will be too soft to pick up while they are hot

13. Once the cookies are cool, melt your chocolate drizzle in the microwave by heating in 20-30 second burst, stirring in between

14. Use a spoon or piping bag to drizzle the chocolate over the top of the cookies then add some festive sprinkles

15. Eat and enjoy!

Tips & Tricks!

• I used a block style vegan butter to make my cookies. You can use a spreadable butter will make the dough wetter, so you'll need to add a little less water. I used Flora unsalted block butter

• These cookies would also be delicious with vegan white or 'milk' chocolate chunks instead

• You could also a handful of add mini marshmallows to the cookie dough, so there are marshmallow pieces throughout the cookie

• I use Dandies vegan marshmallows from Cocos Pantry or you can also buy them from Amazon https://amzn.to/4q2npQG

• The snowflake sprinkles I used are from Sweet Success cake supplies store in Hyson Green. They have a small labelled vegan sprinkle range. Alternatively, Honeyberry Foods has lots of different vegan sprinkle mixes; www.honeyberryinternational.com/?ref=clemievegancake

• I used Moo Free chocolate chips