Name: Hot Chocolate Filled Cookies Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 2 1/4 cups all purpose flour (270 g); 1/2 cup natural cocoa powder (50 g); 1/2 teaspoon baking soda; 1/4 teaspoon sea salt; 3/4 cup brown sugar (packed); 1/2 cup granulated sugar; 1 large egg (room temperature); 1 cup melted butter (cooled to about room temperature); 1 tablespoon vanilla extract; 3/4 cup marshmallow fluff; 15 truffle chocolates (peppermint Lindt Lindor chocolates); 2 candy canes (crushed); 3 tablespoons mallow bits (dried mini marshmallows)

There’s something truly magical about biting into a cookie with a molten surprise inside, and that’s exactly what makes this Hot Chocolate Filled Cookies Recipe so irresistible. Imagine a soft, fudgy cookie wrapped around a warm, gooey chocolate center—it's like a Hug in cookie form. Trust me, these are worth every single bite!

The image shows dark brown chocolate cookies laid on a sheet of parchment paper with printed text. Each cookie has a soft, shiny caramel center surrounded by a textured, crackled chocolate cookie layer. On top of the cookies are small white mini marshmallows and tiny pieces of crushed red-and-white candy canes scattered evenly, adding a festive touch. Two whole peppermint candy canes and a round chocolate candy are placed among the cookies. The background surface is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

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

Why You'll Love This Recipe

I remember the first time I made this Hot Chocolate Filled Cookies Recipe—it was a chilly afternoon and the whole kitchen smelled like a cozy winter day. What got me hooked right away was the way the chocolate center stays gooey and melty, creating a mini adventure with every bite. Plus, the marshmallow fluff swirled into the dough gives it the softest texture and a lovely sweet pop.

Molten Chocolate Center: Using frozen chocolate truffles lets you get that perfect gooey hot chocolate inside the cookie without making a mess in the oven.
Marshmallow Fluff Swirls: Folding marshmallow fluff into the dough adds irresistible texture and flavor bursts.
Easy, One-Bowl Method: No chill time or complicated steps means you can whip these up in under 30 minutes—great for last-minute treats.
Festive Peppermint Twist: Crushed candy canes and mini marshmallows on top make these cookies perfect for winter holidays or cozy nights in.

Ingredients & Why They Work

The ingredients in this Hot Chocolate Filled Cookies Recipe balance richness, sweetness, and texture beautifully. I always suggest fresh brown sugar for that deep molasses flavor, and choosing quality cocoa powder really makes the chocolate notes pop. Each component plays a role in delivering soft cookies with a molten surprise.

Flat lay of packed light brown sugar in a small white ceramic bowl, white granulated sugar in a small white ceramic bowl, a small white ceramic bowl with fine natural sea salt, one large whole brown-shelled egg, a small white ceramic bowl filled with cooled melted golden butter, a small white ceramic bowl with pale amber vanilla extract, a small white ceramic bowl holding off-white all-purpose flour, a small white ceramic bowl containing rich dark brown natural cocoa powder, a small white ceramic bowl with fine light beige baking soda, a small white ceramic bowl filled with fluffy white marshmallow fluff, fifteen smooth round peppermint milk chocolate truffles with glossy red and white swirls, two whole red and white striped candy canes, and a small white ceramic bowl with tiny dried white mini marshmallows, all arranged in perfect symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Brown Sugar: Adds moisture and a warm, caramel-like sweetness that keeps the cookies soft.
Granulated Sugar: Balances sweetness and aids in that perfect cookie spread and chew.
Sea Salt: Enhances all the sweet flavors to create depth without overwhelming the chocolate.
Egg (room temperature): Helps bind everything together and contributes to the cookie’s tender crumb.
Melted Butter (cooled): Provides rich flavor and ensures a fudgy, chewy texture once baked.
Vanilla Extract: Elevates the chocolate flavor and adds warmth.
All-Purpose Flour: Forms the structure of the cookie—using the right amount is key for soft but sturdy cookies.
Natural Cocoa Powder: Gives the cookies that deep chocolate color and slightly bitter edge to balance the sweetness.
Baking Soda: Helps the cookies rise slightly and spread properly without getting cakey.
Marshmallow Fluff: The secret to those dreamy swirls inside the dough that melt just right.
Truffle Chocolates: I recommend freezing them—this keeps the chocolate gooey and contained in the cookie center.
Crushed Candy Canes: Adds crunch and a refreshing peppermint note on top.
Mini Dried Marshmallows (mallow bits): Perfect little toasty marshmallow sprinkles to finish the cookies.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Hot Chocolate Filled Cookies Recipe is how easy it is to tweak to your taste. I love swapping out peppermint truffles for dark chocolate ones when I want a deeper chocolate flavor. Feel free to add nuts or sprinkle sea salt atop for a sophisticated twist.

Variation: Once, I tried adding a teaspoon of espresso powder to the dry ingredients for a mocha kick—and it was a game-changer, giving the chocolate that extra complexity.
Dairy-Free Version: Substitute the butter with a high-quality coconut oil and use dairy-free truffles; you’ll still get a lovely melt-in-the-middle effect.
Gluten-Free Option: Try a 1:1 gluten-free flour blend but be gentle while folding, as these doughs can be more delicate.
Seasonal Twist: Use orange-flavored truffles and top with candied orange peel for a festive citrus note.

Step-by-Step: How I Make Hot Chocolate Filled Cookies Recipe

A soft, round dark brown chocolate cookie with a slightly cracked surface lies on a piece of brown paper with black writing. The cookie has melted chocolate in the center, creating a shiny pool, and is topped with small white marshmallows and red-and-white peppermint candy pieces scattered unevenly. One side of the cookie is missing a bite, showing the moist texture inside. Some marshmallows and peppermint pieces are scattered on the white marbled surface around the cookie. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Get Your Chocolate Truffles Nice and Cold

Before diving into the dough, pop your truffle chocolates into the freezer for at least 30 minutes. This little chill step is a game-changer—it means when they bake inside the cookie, the chocolate melts slowly and stays gooey rather than running all over the pan.

Step 2: Whisk Your Sugars, Salt, and Egg

In a large bowl, I whisk together the brown sugar, granulated sugar, sea salt, and the room temperature egg until the mixture is thick and creamy. If you lift your whisk, the batter should fall off in ribbons—that’s the golden ticket for cookie success.

Step 3: Add Butter and Vanilla, Then Dry Ingredients

Add the melted cooled butter and vanilla extract to your sugar and egg mixture. Whisk until combined and smooth. Then, sift in the flour, cocoa powder, and baking soda directly into the bowl to avoid clumps. Gently fold everything until no dry streaks remain—but resist overmixing to keep the cookies tender.

Step 4: Fold in Marshmallow Fluff for Those Dreamy Swirls

Spoon the marshmallow fluff on top of the dough and fold the dough over it just three times. You want swirls and pockets of fluff—not a fully mixed-in marshmallow, which would disappear. This step adds texture and gooey sweetness that really sets these cookies apart.

Step 5: Scoop, Stuff, and Shape Your Cookies

Using a 1½ tablespoon cookie scoop, portion out the dough. While still in the scoop, press one frozen chocolate truffle into the center and gently mold the dough around it—make sure some of the chocolate peeks out from the top. This helps keep the chocolate molten and prevents it from melting flat on the tray. Place them on parchment-lined baking sheets, spacing at least 2 inches apart.

Step 6: Bake and Add Festive Toppings

Bake at 355°F (180°C) for 8–9 minutes, aiming to take them out just when they're slightly underbaked. They'll finish cooking on the sheet while cooling, keeping them soft and gooey. Sprinkle crushed candy canes and mini marshmallows on top immediately after baking while the cookies are hot so they stick beautifully.

Top Tip

In my experience making this Hot Chocolate Filled Cookies Recipe, those little details made all the difference. Following these tips helped me get consistent gooey centers and soft textures every time.

Freeze Your Truffles: Never skip this step. I once rushed this and the chocolate ran all over the pan, making a mess instead of a molten center.
Don’t Overmix the Dough: To keep it tender, fold just until the flour is incorporated and marshmallow fluff is swirled, not fully mixed.
Watch Your Bake Time: Take the cookies out early—your instinct might be to bake longer, but underbaking slightly gives you a lush, gooey bite.
Leave Space on the Tray: Cookies spread a bit, so give each dough ball room to breathe and keep their shape.

How to Serve Hot Chocolate Filled Cookies Recipe

Hot Chocolate Cookies - Serving Suggestion

Garnishes

I love finishing these cookies with crushed peppermint candy canes and tiny marshmallow bits—they add a crunchy, minty pop and a whimsical look. If it’s not holiday season, a light dusting of cocoa powder or some flaky sea salt works beautifully too.

Side Dishes

Pair these warm, chocolatey delights with a mug of creamy hot chocolate or a frothy cappuccino. They’re also fantastic alongside a scoop of vanilla ice cream if you’re making dessert after dinner—comfort food at its finest.

Creative Ways to Present

For a special occasion, I like arranging the cookies on a festive platter lined with fresh pine sprigs or edible flowers to add charm. You can also serve them warm in little ramekins topped with marshmallows that grill lightly under the broiler for an extra cozy feel.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature for up to three days. To keep them soft, I place a slice of bread in the container—the moisture stays just right, so your cookies don’t dry out.

Freezing

You can freeze baked cookies by wrapping each one individually in plastic wrap, then placing them in a freezer-safe container. They keep well for up to two months. Defrost at room temperature before reheating to enjoy that perfect molten center again.

Reheating

To reheat, pop them in the microwave for about 10 seconds or warm them in a 300°F oven for 5 minutes. That little heat revival brings the chocolate center back to gooey perfection without drying out the cookie.

Frequently Asked Questions:

Can I use any chocolate instead of truffles?

You can use chunks of good-quality chocolate bars, but truffles work best because they have cream inside that melts into a silky filling. Freezing them first is key to prevent spreading.

Why is the marshmallow fluff folded into the dough?

Folding the marshmallow fluff into the dough creates soft, gooey pockets and swirls that add texture and sweetness without overwhelming the dough. Overmixing will make it disappear, so fold gently.

How do I know when to take the cookies out of the oven?

Bake the cookies until just slightly underbaked—about 8-9 minutes depending on your oven. The edges should be set but centers still soft. They firm up more as they cool to stay soft and gooey.

Can I prepare the cookie dough ahead of time?

Yes! You can make the dough a day ahead and keep it refrigerated in an airtight container. Just scoop and stuff the truffles before baking. Let dough come to room temperature before baking for easier handling.

Final Thoughts

These Hot Chocolate Filled Cookies feel like a little secret treat in your day—soft, rich, and with a surprise at the heart. Every time I share them, people ask for the recipe, and honestly, I don’t blame them. They’re perfect for cozying up in winter or adding a festive vibe to any gathering. So, give them a try—you’ll be amazed at how easy it is to create something so comforting and impressive all at once.