Description
Delight in these soft and fudgy Hot Chocolate Cookies featuring a gooey marshmallow swirl and a molten peppermint chocolate truffle center. Perfect for winter holidays, these easy one-bowl cookies bake quickly and are topped with crushed candy canes and mini marshmallows for a festive touch.
Ingredients
Scale
Main 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
Fillings and Toppings
- 3/4 cup marshmallow fluff
- 15 truffle chocolates (peppermint Lindt Lindor recommended)
- 2 candy canes (crushed)
- 3 tablespoons mallow bits (dried mini marshmallows)
Instructions
- Freeze the truffles: Place the truffle chocolates into the freezer and freeze completely for at least 30 minutes before starting the recipe to ensure they hold their shape within the cookie dough.
- Preheat oven: Set your oven to 355°F (180°C) to prepare for baking.
- Mix sugars, salt, and egg: In a large bowl, combine brown sugar, granulated sugar, sea salt, and the large egg. Whisk vigorously until the mixture is thick, creamy, and falls off the whisk in ribbons.
- Add butter and vanilla: Pour in the cooled melted butter and vanilla extract, then whisk well to fully incorporate all ingredients.
- Sift dry ingredients: Sift the all purpose flour, cocoa powder, and baking soda directly into the same bowl. Fold the mixture gently to combine until no visible streaks of dry flour remain, forming a smooth cookie dough.
- Incorporate marshmallow fluff: Spread the marshmallow fluff over the cookie dough and fold the dough three times to create chunky marshmallow swirls without fully blending the fluff into the dough.
- Form cookies with truffles: Use a 1 1/2 tablespoon cookie scoop to portion out the dough. While the dough is still in the scoop, press one frozen chocolate truffle into the center. Gently mold the dough around the top of the truffle but do not fully cover it, letting some chocolate peek through.
- Arrange on baking sheet: Release the stuffed cookie dough balls onto a parchment-lined baking sheet with at least 2 inches spacing. Place them chocolate side up to avoid the truffle melting onto the pan.
- Bake cookies: Bake the cookies for 9 minutes. Remove them slightly underbaked for the best gooey texture. The residual heat will continue cooking the cookies 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 flat, parchment-lined surface to cool completely.
Notes
- For a festive peppermint flavor, use peppermint Lindt Lindor truffles, but any favorite truffle or chocolate can be substituted.
- Don’t overmix when folding in marshmallow fluff to maintain visible swirls.
- If you prefer less sweetness, reduce the amount of granulated sugar slightly without altering the texture.
- These cookies can be enjoyed within 30 minutes from starting the recipe, making them quick and convenient for holiday baking.
- Space cookies sufficiently to allow spreading and prevent sticking during baking.
- Use parchment paper to avoid sticking and ease cleanup.
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
