Hot Chocolate Cookie Dough with Melting Truffles Recipe

There’s something utterly comforting about biting into a cookie filled with molten chocolate and marshmallow swirls, don’t you think? This Hot Chocolate Cookie Dough with Melting Truffles Recipe brings all that coziness together in a way that’s both decadent and surprisingly simple. You’ll love how each bite reveals a gooey, peppermint-infused center—pure winter magic on your taste buds.

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Jump to:

• Why You'll Love This Recipe
• Ingredients & Why They Work
• Make It Your Way
• Step-by-Step: How I Make Hot Chocolate Cookie Dough with Melting Truffles Recipe
• Top Tip
• How to Serve Hot Chocolate Cookie Dough with Melting Truffles Recipe
• Make Ahead and Storage
• Frequently Asked Questions:
• Final Thoughts
• Hot Chocolate Cookie Dough with Melting Truffles Recipe

Ingredients & Why They Work

Each ingredient in this Hot Chocolate Cookie Dough with Melting Truffles Recipe plays an important role in bringing out the flavor and texture. From the cocoa powder that gives the deep chocolate flavor to the peppermint truffles that create the molten center, I’ve found these combine beautifully.

• Brown sugar: Gives a slight chewiness and moisture, plus a rich caramel hint that complements chocolate.
• Granulated sugar: Adds sweetness and helps balance texture so your cookies aren’t too dense.
• Sea salt: Enhances the chocolate flavor, cutting sweetness just right.
• Egg: Binds ingredients and adds tenderness to the cookie structure.
• Melted butter: Brings richness and juiciness; make sure it's cooled so it doesn’t cook the egg.
• Vanilla extract: Brilliant for rounding out flavors and making the chocolate pop.
• All-purpose flour: The base of your cookie dough to provide structure.
• Natural cocoa powder: The star ingredient for that deep, chocolatey flavor.
• Baking soda: Gives lift and helps create a tender crumb.
• Marshmallow fluff: Folded in to create those luscious, gooey swirls inside.
• Truffle chocolates: Frozen before baking to keep the molten center and prevent spreading.
• Crushed candy canes: Adds festive crunch and a peppermint kick on top.
• Mallow bits: Tiny dried marshmallows add cute texture and extra marshmallow flavor.

Make It Your Way

I often tweak this Hot Chocolate Cookie Dough with Melting Truffles Recipe depending on the season or guest preferences. Adding different flavored truffles or swapping peppermint candy canes for crushed toffee can create a whole new experience. Honestly, it’s your canvas! Don’t be shy to experiment—it’s all about what you enjoy.

• Variation: I once used dark chocolate orange truffles instead of peppermint, and wow, the citrus notes paired so well with the cocoa and marshmallow. You could try peanut butter or salted caramel truffles too.
• Dietary tweak: Want to make it dairy-free? Use dairy-free butter and vegan marshmallow fluff to keep the integrity of these cookies.
• Seasonal twist: Swap crushed candy canes for cinnamon sugar or pumpkin spice toppings in autumn for a cozy vibe.

Step-by-Step: How I Make Hot Chocolate Cookie Dough with Melting Truffles Recipe

Step 1: Freeze the truffles and preheat

Start by placing your truffle chocolates in the freezer for at least 30 minutes. This step is crucial so that when the cookies bake, the truffles melt slowly inside without leaking all over your tray. Meanwhile, preheat your oven to 355°F (180°C) so it’s ready when your dough is mixed.

Step 2: Whisk sugars, salt, and egg until thick

In a large bowl, combine the packed brown sugar, granulated sugar, sea salt, and the large room temperature egg. Whisk vigorously until your mixture is thick, creamy, and even ribbons off your whisk when lifted. This aeration is key for soft cookies.

Step 3: Add melted butter and vanilla, then dry ingredients

Pour in the melted butter (make sure it’s cooled so you don’t scramble the egg) and the vanilla extract. Whisk again until fully combined. Now sift in your flour, cocoa powder, and baking soda directly into the same bowl. Gently fold everything until just combined—avoid overmixing to keep your cookies tender.

Step 4: Fold in marshmallow fluff

Spoon the marshmallow fluff over your dough and fold it in just three times. This gentle folding creates delightful swirls of marshmallow inside without blending it entirely into the dough. Those swirls are what give the cookies their signature gooey texture!

Step 5: Scoop, stuff with truffle, and bake

Use a 1 ½ tablespoon cookie scoop to portion your dough. While dough is still in the scoop, press a frozen truffle into the center and gently mold dough around it—make sure a bit of truffle pokes through on top! It prevents melting over the tray. Place cookies on parchment paper with 2 inches between each. Bake for 8-9 minutes, pulling them out while still slightly underbaked for that perfect gooey center.

Step 6: Garnish and cool

Right after baking, sprinkle crushed candy canes and mini mallow bits on top while cookies are still hot—they'll stick beautifully. Let cookies rest a few minutes on the pan, then transfer to parchment to finish cooling. Trust me, patience pays off with texture here!

How to Serve Hot Chocolate Cookie Dough with Melting Truffles Recipe

Garnishes

I love topping these cookies right out of the oven with crushed candy canes and scattered mini marshmallows for that extra festive feel. Sometimes I also dust a little powdered sugar on top for a snowy look. It’s those little touches that make them feel special.

Side Dishes

Serve these warm alongside a steaming mug of actual hot chocolate or a lightly whipped peppermint mocha latte. The combo is a cozy winter delight. For parties, a scoop of vanilla or peppermint ice cream on the side is always a hit.

Creative Ways to Present

I like to arrange cookies on a rustic wooden board with sprigs of fresh pine or holly for holiday parties. Wrapping individual cookies in festive cellophane bags tied with ribbon also makes a charming edible gift. For winter birthdays, stacking them with paper straws as a cookie "cake" stole the show at my last gathering!

Make Ahead and Storage

Storing Leftovers

Leftover cookies store beautifully in an airtight container at room temperature for up to 3 days. I usually place a slice of bread in the box to keep them nice and soft—trust me, it works wonders!

Freezing

You can freeze baked cookies by wrapping them individually in plastic wrap, then placing them in a freezer-safe bag or container. When you’re ready, thaw at room temperature. For unbaked dough balls stuff with truffles, freeze on a tray first then transfer to a bag. Bake straight from frozen with an extra 2 minutes in the oven.

Reheating

Warm up leftover cookies in a microwave for about 15-20 seconds for that fresh-baked gooey feel. I’ve found a quick 5-minute warmup in a 300°F oven revives that melty core brilliantly without drying them out.

Final Thoughts

Making these Hot Chocolate Cookie Dough with Melting Truffles Recipe cookies always feels like creating a little winter magic in my kitchen. The balance of fudgy dough, gooey marshmallow, and molten peppermint chocolate is something I come back to again and again. I hope you enjoy baking and sharing them just as much as I do—they’re a cozy hug in cookie form, perfect for any chilly day. Now, grab your mixing bowl and give this recipe a try; I promise you’ll be glad you did!

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