These chocolatey hot cocoa crinkle cookies with a toasted marshmallow topping are vegan and absolutely delicious- perfect to make during the holiday season.
Preheat the oven to 350 degrees. Line two baking sheets with parchment paper. Roll the dough by the tablespoon into small balls.
Place the cookies on the prepared sheets and press lightly down on the tops to flatten out the cookies slightly. Bake for about 9 minutes, then remove cookies from oven and carefully press a few mini marshmallows into each cookie. Continue to bake for another 3-4 minutes or until marshmallows begin to puff and turn golden brown (cookies will look slightly under baked).
Remove from oven and allow to cool for 2-3 minutes before transferring onto a wire rack to cool completely.