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.
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
Why You'll Love This Recipe
This Hot Chocolate Cookie Dough with Melting Truffles Recipe has quickly become my go-to for cozy nights or holiday gatherings—it’s that good! What makes it stand out is the surprise molten center combined with marshmallow swirls, which gives every cookie a perfect balance between soft, fudgy, and gooey. Plus, it comes together fast, with no chilling required!
- Melting Truffle Surprise: The peppermint Lindt truffles melt inside the cookie, creating a rich hot chocolate center that's absolutely divine.
- Marshmallow Swirls: Folding marshmallow fluff into the dough adds gooey pockets that make the texture uniquely luscious.
- Easy One-Bowl Prep: You can whip this up quickly without fussing over multiple bowls or chilling time.
- Holiday Flair: Topped with crushed candy canes and mini marshmallows, these cookies scream festive and fun.
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!
Top Tip
From baking these Hot Chocolate Cookie Dough with Melting Truffles Recipe countless times, I’ve learned a few golden rules that help make every batch perfect—and I’m happy to share these with you!
- Freeze the truffles: This is non-negotiable for that molten center without a chocolate mess on your tray.
- Don’t overfold the marshmallow fluff: Folding just three times keeps those gooey pockets intact inside your dough.
- Underbake slightly: Taking the cookies out when they still look a bit soft ensures a melty, chewy center; the cookies continue to firm up as they rest.
- Press truffle with some peek: Leaving a bit of truffle exposed on top prevents it from leaking into the tray and helps that beautiful molten effect when eating.
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.
Frequently Asked Questions:
Absolutely! Feel free to experiment with different flavors like dark chocolate, caramel, or even hazelnut truffles to create your own twist.
Freezing the truffles solidifies them so they don’t melt too quickly and leak in the oven, helping to keep the cookie dough intact while still creating that ooey-gooey center.
Yes! Substitute dairy-free butter and use vegan marshmallow fluff to keep the recipe dairy-free and vegan-friendly without sacrificing that gooey texture.
Pressing the truffle into the dough with a bit exposed and chilling the truffles first helps maintain the shape, plus don’t overcrowd the baking tray to allow room for gentle spreading.
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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Hot Chocolate Cookie Dough with Melting Truffles Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 15 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These hot chocolate cookies are soft and fudgy chocolate treats with a marshmallow swirl and a molten, rich hot chocolate center. Each cookie is stuffed with a peppermint milk chocolate truffle, topped with crushed candy canes and mini marshmallows, making them perfect for winter and holiday celebrations. They come together in one bowl with no chill time, allowing you to enjoy them within 30 minutes.
Ingredients
Cookie Dough
- ¾ cup brown sugar (packed)
- ½ cup granulated sugar
- ¼ teaspoon sea salt
- 1 large egg (room temperature)
- 1 cup melted butter (cooled to about room temperature)
- 1 tablespoon vanilla extract
- 2 ¼ cups all purpose flour (270 g)
- ½ cup natural cocoa powder (50 g)
- ½ teaspoon baking soda
Fillings and Toppings
- ¾ cup marshmallow fluff
- 15 truffle chocolates (peppermint Lindt Lindor chocolates)
- 2 candy canes (crushed)
- 3 tablespoons mallow bits (dried mini marshmallows)
Instructions
- Freeze Truffles: Place the truffle chocolates into the freezer to freeze completely, at least 30 minutes before starting the recipe. Preheat the oven to 355°F (180°C).
- Combine Wet Ingredients: In a large bowl, combine brown sugar, granulated sugar, sea salt, and egg. Whisk together until thick, creamy, and the mixture falls off the whisk in ribbons.
- Add Butter and Vanilla: Add melted butter and vanilla extract to the sugar mixture and whisk well until fully combined.
- Add Dry Ingredients: Sift the all-purpose flour, natural cocoa powder, and baking soda directly into the wet ingredients. Gently fold the mixture until smooth cookie dough forms, stopping as soon as no dry streaks remain.
- Add Marshmallow Swirl: Spread marshmallow fluff on top of the cookie dough and fold the dough three times to create chunky marshmallow swirls, being careful not to mix too much or the fluff will fully incorporate.
- Scoop Dough and Add Truffles: Use a 1 ½ tablespoon cookie scoop to portion the dough. While the dough is still in the scoop, push a frozen chocolate truffle into the center. Gently press the dough around the truffle, leaving some of the chocolate exposed on top.
- Arrange for Baking: Release the stuffed cookie dough ball onto a parchment-lined baking sheet, ensuring the chocolate side is facing up and visible. Leave at least 2 inches of space between each cookie.
- Bake: Bake the cookies in batches for 9 minutes. Remove when slightly underbaked for a gooey texture; they will continue to cook as they cool.
- Add Toppings and Cool: Immediately top the hot cookies with crushed candy canes and mallow bits. Let them rest on the baking sheet for a few minutes before transferring to a parchment-lined flat surface to cool completely.
Notes
- Using peppermint Lindt Lindor truffles gives a delicious peppermint hot chocolate flavor, but you can substitute with other flavored truffles or chocolates if preferred.
- Do not overmix the marshmallow fluff into the dough to maintain visible swirls.
- Leave some of the chocolate truffle exposed on top to prevent it from melting completely into the pan and to create a molten center.
- For the softest and fudgiest texture, remove cookies when slightly underbaked; they will continue baking as they cool.
- These cookies come together quickly with no chill time required, perfect for last-minute holiday baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 357 kcal
- Sugar: 26 g
- Sodium: 196 mg
- Fat: 13 g
- Saturated Fat: 12 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.5 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 48 mg
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