There is nothing better on a cold afternoon than a warm mug of cocoa, and turning that flavor into cookies is even better.

Today I want to share my recipe for soft dairy free hot cocoa cookies that you can easily make at home.

A lot of classic chocolate cookies rely heavily on regular butter and milk, which can be tough if your stomach cannot handle dairy.

This recipe is completely dairy free so anyone avoiding milk can still enjoy a rich, chocolate treat without missing out.

Topped with a soft marshmallow and a smooth chocolate drizzle, they have the exact same comfort and sweetness as the drink.

Why This Recipe Is a Keeper

Classic Winter Flavor – You get all the cozy comfort of a warm mug of hot chocolate packed into a handheld treat.

Ultra Fudgy Center – The secret touch of cornstarch keeps the inside super soft, thick, and wonderfully tender in every bite.

Gooey Marshmallow Top – Melty marshmallows puff up perfectly in the oven, creating that classic hot cocoa look everyone loves.

Completely Dairy Free – Anyone avoiding dairy can enjoy a rich, bakery-quality treat without missing out on any flavor.

Here’s What You’ll Need

For the Cookies

1/2 cup Dairy Free Butter, Softened
1/2 cup Packed Light Brown Sugar
1/2 cup Granulated Sugar
1 Large Egg
1 tsp Pure Vanilla Extract
1 1/4 cups All Purpose Flour
1/2 cup Dutch Process Cocoa Powder
2 tsp Cornstarch
1/2 tsp Espresso Powder
1/2 tsp Baking Soda
1/4 tsp Salt
1 cup Dairy Free Semi Sweet Chocolate Chips
12 Large Marshmallows, Halved

For the Drizzle

1/3 cup Dairy Free Semi Sweet Chocolate Chips
1 tsp Coconut Oil

How to Make It

Step 1

In a large bowl, beat the butter, brown sugar and granulated sugar for 2 minutes until fluffy. Beat in the egg and vanilla until smooth.

Step 2

Whisk the flour, cocoa powder, cornstarch, espresso powder, baking soda and salt in a separate bowl. Mix into the butter mixture on low until combined, fold in the chocolate chips, and chill the dough for 30 minutes.

Step 3

Preheat the oven to 350°F and line two baking sheets with parchment paper. Scoop the dough into 2 tablespoon balls, place them 2 inches apart, and bake for 8 minutes.

Step 4

Remove the sheets from the oven and gently press a marshmallow half, cut side down, onto the center of each cookie. Return to the oven for 2-3 minutes, until the marshmallows are puffed and soft.

Step 5

Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Step 6

Melt the chocolate chips with the coconut oil in the microwave in 20-second bursts, stirring until smooth. Drizzle over the cookies and let the chocolate set for 15 minutes before serving.

Recipe Tips

Use Stick Butter Instead of Tub Butter

You’ll get the best results if you use block or stick dairy-free butter instead of the spreadable kind sold in tubs.

Tub butter contains extra water and oil, which will cause your cookies to spread out too flat on the baking sheet.

Stick butter holds its shape much better during baking, giving you that thick and soft bakery-style texture.

Stick to Dutch-Process Cocoa Powder

I recommend using Dutch-process cocoa powder rather than regular natural cocoa for this dough.

Dutch-process cocoa has less acidity, which creates that smooth and mellow hot chocolate flavor without any bitter aftertaste.

It also gives the cookies a deep, dark color that makes the white marshmallows pop on top.

Cut Marshmallows with Kitchen Shears

My favorite trick here is to use a clean pair of kitchen scissors to snip the marshmallows in half.

Knives tend to squish the marshmallows down and stick badly to the gooey centers.

Pressing the sticky, cut side directly onto the warm cookie helps it stay firmly in place without sliding around.

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