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

There’s something magical about a warm, gooey cookie that surprises you with a secret inside. This Hot Chocolate Stuffed Cookies Recipe is exactly that—the perfect melt-in-your-mouth treat filled with rich, molten chocolate and swirls of marshmallow that make every bite a cozy delight. Trust me, you’ll want to make these again and again.

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 Stuffed Cookies Recipe
Top Tip
How to Serve Hot Chocolate Stuffed Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Hot Chocolate Stuffed Cookies Recipe

Why You'll Love This Recipe

I’ve made plenty of stuffed cookies, but these hot chocolate ones hold a special place in my heart. They come together so quickly, no chilling needed, yet deliver a rich, decadent experience with every bite. Plus, that molten truffle center? Pure comfort and joy.

Quick and Easy: Ready in just about 30 minutes from start to finish with minimal fuss in one bowl.
Molten Center: Each cookie hides a gooey, melty peppermint chocolate truffle that oozes hot chocolate vibes.
Marshmallow Swirls: The marshmallow fluff folded into the dough gives extra softness and those beautiful, creamy pockets.
Festive Flavors: Crushed candy canes and mini marshmallow bits on top add texture and a delicious peppermint twist, perfect for holidays or cozy nights in.

Ingredients & Why They Work

The ingredients here work together to create a cookie that’s soft, fudgy, and indulgent without being overly complicated. Using melted butter keeps the dough moist, while the cocoa powder brings deep chocolate notes. And the marshmallow fluff? It adds that light, sweet contrast that you might not expect but will love.

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 hint of caramel that makes the cookie chewy and flavorful.
Granulated Sugar: Balances the sweetness and helps the cookies spread just right.
Sea Salt: Enhances all the chocolate flavors and keeps the sweetness in check.
Large Egg: Binds the dough and adds richness; make sure it's at room temperature to mix evenly.
Melted Butter: Gives the dough softness and richness, plus helps keep the cookies moist.
Vanilla Extract: Adds warmth and depth to the chocolate flavor.
All-Purpose Flour: Provides structure; sifted to avoid lumps and keep the dough light.
Natural Cocoa Powder: Brings intense chocolate flavor and that beautiful dark color.
Baking Soda: Helps the cookies rise and become tender without being cakey.
Marshmallow Fluff: Folded into the dough for those soft, gooey pockets of sweetness.
Truffle Chocolates: The star of the show, frozen beforehand to maintain their shape until melty inside the cookie.
Crushed Candy Canes: Adds crunch and a refreshing peppermint note, perfect during the holidays.
Mallow Bits: Small dried marshmallows that finish the cookies with a charming, toasty texture on top.

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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

I love playing around with this recipe — it feels indulgent enough to riff on with different chocolates or mix-ins. You might want to swap out the peppermint truffles for hazelnut or caramel-filled ones for a different surprise in the center. Don’t be shy about adjusting these cookies to fit your taste buds or occasion.

Variation: One time, I used milk chocolate truffles and tossed in chopped toasted pecans for a nutty twist. The cookies still came out super gooey and added a fantastic crunch.
Dairy-Free: Try using coconut oil in place of butter and vegan marshmallow fluff to make this allergy friendly — it’s equally delicious!
Seasonal Spin: At Christmas, I sprinkle extra crushed candy cane on top before baking for a festive look and taste.

Step-by-Step: How I Make Hot Chocolate Stuffed 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: Freeze the Truffles and Preheat

First thing, pop your truffle chocolates in the freezer for at least 30 minutes. I always do this while prepping other ingredients because it keeps the truffles firm enough to hold their shape but still melt perfectly once inside the warm cookie. Preheat your oven to 355°F (180°C) so it’s ready to go when your dough is mixed.

Step 2: Mix Sugars, Salt, and Egg

In a large bowl, whisk together the brown sugar, granulated sugar, sea salt, and that room-temperature egg. Whisk it well until the mixture thickens and becomes slightly creamy—this usually takes a couple minutes. You’ll know it’s ready when the batter falls off your whisk in thick ribbons. That’s the perfect base for a soft cookie.

Step 3: Add Butter and Vanilla

Pour in the melted butter (cooled down so it doesn’t cook the egg) and your vanilla extract. Give it another good whisk to unify the flavors and create a smooth mixture.

Step 4: Sift and Fold Dry Ingredients

Sift your flour, cocoa powder, and baking soda directly into the wet mixture. Folding is key here — gently fold the dough just until no dry flour streaks remain. Overmixing will toughen the cookies, and you want that tender bite.

Step 5: Fold in Marshmallow Fluff Swirls

Spread the marshmallow fluff on top of your dough and fold it through three times. This way, you’ll get those beautiful, gooey swirls throughout without fully dissolving that marshmallow magic—trust me, it makes a huge difference!

Step 6: Stuff and Shape Your Cookies

Using a 1½ tablespoon cookie scoop, grab some dough then press a frozen truffle chocolate right into the center. Wrap the dough gently around it but leave some truffle showing on top. This keeps the chocolate from melting all over your pan and lets that molten center shine.

Step 7: Bake and Add Festive Toppings

Arrange your stuffed dough balls about 2 inches apart on a parchment-lined baking sheet. Bake in batches for 8-9 minutes, pulling them out when they’re just a bit underbaked for maximum gooeyness. Right out of the oven, sprinkle crushed candy canes and mini marshmallow bits on top. Let the cookies rest on the sheet for a few minutes, then transfer to a flat surface to cool slightly before enjoying.

Top Tip

From making these cookies multiple times, I’ve learned a few tricks that guarantee the best results. These tips saved me from a few sticky situations—so they’re definitely worth sharing.

Freeze Your Truffles: This prevents the chocolate from melting too fast in the oven, giving you that molten center without a messy pan.
Don’t Overmix the Dough: Folding until just combined keeps the cookies tender, and those marshmallow swirls intact, creating pockets of sweetness.
Underbake Slightly: Take the cookies out when the edges are set but centers still look soft—they’ll finish baking as they cool, leaving you with soft, gooey treats.
Leave Chocolate Peeking Out: This helps the chocolate melt inside without spreading out and burning on the cookie sheet.

How to Serve Hot Chocolate Stuffed Cookies Recipe

Hot Chocolate Cookies - Serving Suggestion

Garnishes

I love topping these cookies with crushed peppermint candy canes and a handful of mallow bits right after baking. It adds festive color, a little crunch, and an extra marshmallow kick. For a special touch, you can drizzle some melted white chocolate or sprinkle flaky sea salt on top if you want to play with flavor contrast.

Side Dishes

These cookies go perfectly with a tall glass of cold milk or a mug of hot cocoa—warming and delicious! I also like serving them alongside fresh fruit like sliced oranges or berries to lighten the indulgence.

Creative Ways to Present

For holiday gatherings, arrange these Hot Chocolate Stuffed Cookies Recipe on a festive platter lined with parchment paper and a few sprigs of fresh mint or pine needles. You can even serve them warm in little gift boxes tied with ribbon as edible presents—guaranteed to impress friends and family!

Make Ahead and Storage

Storing Leftovers

Once completely cooled, store your cookies in an airtight container at room temperature. They stay soft and fudgy for up to 3 days, though they rarely last that long in my house!

Freezing

I often freeze these cookies after baking. Just pop them in a freezer-safe container with parchment layers in between. They keep well for up to 2 months—perfect for making ahead during busy holidays.

Reheating

To enjoy frozen Hot Chocolate Stuffed Cookies Recipe later, warm them in a 300°F (150°C) oven for about 5-7 minutes, or microwave for 15-20 seconds. This reheating brings back that just-baked melty texture you crave.

Frequently Asked Questions:

Can I use any type of chocolate for stuffing?

Absolutely! While I prefer peppermint truffles for a fresh holiday twist, feel free to use milk, dark, caramel-filled, or even nutty chocolates depending on your mood and taste preferences.

Why do I need to freeze the truffles before baking?

Freezing the truffles helps them hold their shape within the cookie during baking, which keeps them from melting too quickly and making a mess on the baking sheet. It ensures you get that melted chocolate center without losing the gooey surprise.

How do I make sure the marshmallow fluff stays in swirls and doesn’t mix completely?

The key is folding the marshmallow fluff into the cookie dough gently and only a few times. Overmixing will fully incorporate the fluff, losing those fantastic gooey swirls. I usually fold three times and stop, which makes the dough look chunkier with beautiful streaks.

Can I make these cookies ahead of time?

Yes! You can prepare the cookie dough, scoop and stuff the truffles, then freeze the unbaked dough balls on a tray. Once frozen, store them in a freezer bag and bake straight from frozen, adding a minute or two to the baking time. This makes for easy, fresh-baked cookies whenever you want.

Final Thoughts

These Hot Chocolate Stuffed Cookies Recipe are one of those recipes I come back to anytime I want a special treat that feels like a hug in cookie form. They’re forgiving, quick to make, and deliver that wow moment with the molten chocolate center and marshmallow swirls. Give them a try—I promise they’ll become your new favorite cozy indulgence.