Description
Delight in these soft and fudgy Hot Chocolate Cookies featuring a marshmallow swirl and a molten, rich hot chocolate truffle center. Topped with crushed peppermint candy canes and mini marshmallows, these festive cookies come together in one bowl with no chill time, making them perfect for winter holidays and cozy treats.
Ingredients
Scale
Dry 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
Wet Ingredients
- 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
Additional Ingredients
- 3/4 cup marshmallow fluff
- 15 truffle chocolates (peppermint Lindt Lindor chocolates)
- 2 candy canes (crushed)
- 3 tablespoons mallow bits (dried mini marshmallows)
Instructions
- Freeze the truffles and preheat oven: Place the truffle chocolates into the freezer to freeze completely for at least 30 minutes. Preheat your oven to 355°F (180°C).
- Combine sugars, salt, and egg: In a large bowl, whisk together the brown sugar, granulated sugar, sea salt, and egg until the mixture is thick, creamy, and ribbons off the whisk.
- Add butter and vanilla: Pour in the melted and cooled butter along with the vanilla extract, whisking well to combine all the wet ingredients.
- Incorporate dry ingredients: Sift the flour, cocoa powder, and baking soda directly into the wet mixture. Gently fold the ingredients until the dough is smooth and no dry streaks remain. Avoid overmixing.
- Add marshmallow fluff: Spread the marshmallow fluff over the surface of the cookie dough and fold the dough three times to create chunky marshmallow swirls. Do not overmix to keep the fluff distinct.
- Scoop and stuff dough: Use a 1 ½ tablespoon cookie scoop to portion the dough. While still in the scoop, press a frozen truffle chocolate into the center of the dough ball, gently pressing the dough around it but leaving part of the truffle exposed on top.
- Arrange cookies on baking sheet: Release the dough balls onto a parchment-lined baking sheet with the chocolate side facing up. Leave at least 2 inches between each cookie.
- Bake cookies: Bake for 9 minutes, removing when the cookies are slightly underbaked for a gooey center. They will continue to firm as they cool.
- Add toppings and cool: Immediately after baking, sprinkle crushed candy canes and mini marshmallows on top. Allow cookies to rest on the baking sheet for a few minutes before transferring them to a flat parchment-lined surface to cool completely.
Notes
- These cookies are soft and fudgy with a rich molten chocolate center thanks to the melted truffle inside.
- Using peppermint Lindt Lindor truffles gives a festive peppermint hot chocolate flavor perfect for the holidays.
- No chill time is required, so you can enjoy these cookies within 30 minutes of starting the recipe.
- Handle the dough gently after adding marshmallow fluff to preserve the swirls and texture.
- Leave part of the truffle exposed on the top to prevent it from melting into the pan and ensure a gooey chocolate center.
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
