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
Scale
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
