Imagine biting into a soft, fudgy chocolate cookie bursting with a molten, peppermint hot chocolate center—sounds dreamy, right? That's exactly what you'll get with this Hot Chocolate Cookie Sandwiches Recipe, a cozy treat perfect for winter evenings or holiday parties. Let me share why these are so special and super fun to make.
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Why You'll Love This Recipe
I remember the first time I made these Hot Chocolate Cookie Sandwiches—I was hooked immediately! The melted chocolate truffle inside is just pure magic, and the marshmallow swirls add a whimsical touch. It's the kind of dessert that makes you want to cozy up with a cup of tea and forget the world for a bit.
- Indulgent but approachable: You get the richness of hot chocolate in a cookie without any complicated steps or long chill times.
- Marshmallow swirl magic: The fluff folded into the dough creates these beautiful pockets of gooey, sweet surprise.
- Perfect peppermint twist: Using peppermint truffle chocolates and crushed candy canes gives these cookies a festive, refreshing flavor.
- Fast and fuss-free: From start to finish, you can enjoy these in about 30 minutes—no waiting around!
Ingredients & Why They Work
These ingredients come together effortlessly to create a cookie that's rich, tender, and perfectly gooey inside. A few key things to look for: room temperature egg and butter to help the dough emulsify smoothly, and good-quality peppermint chocolate for that lovely festive flavor.
- Brown sugar: Adds moisture and a deep caramel undertone that keeps the cookies soft.
- Granulated sugar: Balances the sweetness and helps with cookie structure.
- Sea salt: Enhances all the chocolate and marshmallow flavors.
- Egg: Binds the dough and adds richness.
- Melted butter: Brings flavor and tenderness to the cookies.
- Vanilla extract: Rounds out the flavor making it comforting and warm.
- All-purpose flour: The base for this classic cookie texture.
- Cocoa powder: Natural cocoa gives a robust chocolate flavor that shines through.
- Baking soda: Helps the cookies rise slightly and become tender.
- Marshmallow fluff: Folded in to create those melty, gooey swirls you can't resist.
- Truffle chocolates: The star ingredient—the frozen peppermint truffles melt into a hot chocolate center.
- Crushed candy canes: Adds crunchy peppermint sparkle on top for extra festivity.
- Mallow bits (mini dried marshmallows): A cute, chewy garnish that enhances the marshmallow vibe.
Make It Your Way
The beauty of this Hot Chocolate Cookie Sandwiches Recipe is how easy it is to tweak to your taste. I love swapping peppermint truffles for plain milk chocolate when I want something richer and less minty. You can totally get creative here!
- Variation: Tried using dark chocolate truffles instead of peppermint—deliciously decadent and perfect for more grown-up gatherings.
- Dietary tweak: For a dairy-free version, vegan butter and dairy-free marshmallow fluff work well—but watch baking times closely.
- Seasonal spins: Swap out candy canes for crushed toffee or nuts for a fall-friendly twist.
Step-by-Step: How I Make Hot Chocolate Cookie Sandwiches Recipe
Step 1: Freeze Those Truffles
First things first—pop your peppermint truffle chocolates into the freezer for at least 30 minutes. This little trick ensures that when you press them into the dough, they hold their shape and turn into that irresistible molten center during baking.
Step 2: Mix Sugars, Egg & Butter
In a large bowl, whisk together brown sugar, granulated sugar, sea salt, and your room-temp egg until the mix turns thick and creamy. When you lift your whisk, you want the batter to fall off in ribbons—this means you're on the right track. Next, whisk in the melted butter and vanilla until everything comes together.
Step 3: Sift & Fold Dry Ingredients
Sift your flour, cocoa powder, and baking soda right into the wet ingredients. Gently fold with a spatula until no dry streaks remain. Be careful not to overmix—you want a smooth dough but don't want to toughen the cookies.
Step 4: Swirl In Marshmallow Fluff
Spoon the marshmallow fluff on top of your dough and fold it in just three times. This creates delightful chunks of fluff dispersed throughout without losing that special marshmallow texture. If you mix more, the fluff will just disappear.
Step 5: Scoop Dough & Add Truffles
Use about one and a half tablespoons of dough per cookie. While the dough is still in the scoop, gently push a frozen truffle into the center, leaving some of the chocolate exposed on top—that’s key so it melts without spreading everywhere.
Step 6: Bake & Garnish
Place your cookie dough balls on a parchment-lined baking sheet, spaced 2 inches apart for room to spread. Bake at 355°F (180°C) for 8-9 minutes. I really recommend pulling them out slightly underbaked so they finish cooking on the tray and stay soft and gooey. Right out of the oven, sprinkle crushed candy canes and mallow bits on top, then let them cool before transferring.
Top Tip
From my experience experimenting with this Hot Chocolate Cookie Sandwiches Recipe, a few little tricks make a huge difference in getting that melt-in-your-mouth magic.
- Freeze Your Truffles: Always freeze the chocolates before adding to the dough—this prevents them from melting too quickly and losing their shape.
- Don't Overmix Flour: Folding just until combined keeps the texture tender and avoids tough cookies.
- Swirl Marshmallow Fluff Carefully: Folding in the fluff gently ensures it creates those dreamy pockets instead of disappearing.
- Underbake Slightly: Taking the cookies out when a little soft means they finish baking on the tray and stay perfectly gooey inside.
How to Serve Hot Chocolate Cookie Sandwiches Recipe
Garnishes
I love topping these cookies with crushed peppermint candy canes and little mallow bits—that minty crunch and soft marshmallow chew is pure joy! For a fun twist, drizzle a little white chocolate over them when serving for extra indulgence.
Side Dishes
Pair these with a warm mug of milk or a creamy latte to complement the melted chocolate center. They also go great alongside a simple fruit salad or a scoop of vanilla ice cream if you want to turn this into a full dessert.
Creative Ways to Present
For holiday parties, I like arranging these cookies in a festive tin lined with parchment and garnished with holiday ribbons. You can also serve them stacked like little sandwiches on a wooden board with fresh mint sprigs for color and scent.
Make Ahead and Storage
Storing Leftovers
Once completely cool, store leftovers in an airtight container at room temperature for up to 3 days. I find layering the cookies with parchment paper prevents them from sticking and keeps those marshmallow swirls intact.
Freezing
These cookies freeze beautifully! I wrap individual cookies in plastic wrap and then store them in a freezer-safe container. When I’m ready, I thaw them at room temperature for a couple of hours and they taste fresh—like they were just baked.
Reheating
To enjoy warm gooeyness again, I pop a cookie in the microwave for about 15 seconds. This melts the chocolate center slightly and softens the marshmallow swirl without drying out the cookie.
Frequently Asked Questions:
Absolutely! You can swap peppermint truffles for your favorite chocolate truffle or a good-quality chocolate bar cut into pieces. Just freeze the chocolate first to keep that molten center effect.
Folding in the marshmallow fluff gently creates lovely pockets of gooey sweetness in the cookie. If you mix it too much, it dissolves into the dough and you lose that signature marshmallow swirl.
No worries! You can skip the mallow bits or sprinkle more crushed candy canes or even some mini chocolate chips. The toppings add texture and festivity but aren’t mandatory.
Take them out when the edges are set but the centers still look slightly underbaked—they’ll firm up as they cool and stay soft inside. Overbaking dries them out and dulls that melty chocolate effect.
Final Thoughts
These Hot Chocolate Cookie Sandwiches have become my go-to winter treat—they’re the perfect mix of cozy, indulgent, and festive, with that unique molten peppermint center that’s pure happiness in every bite. I hope you’ll try making them soon; they're such a joyful recipe to share with friends or enjoy curled up on the couch. Trust me, once you do, these will be on repeat all season long!
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Hot Chocolate Cookie Sandwiches Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 15 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Hot Chocolate Cookies are soft and fudgy chocolate cookies featuring a marshmallow swirl and a molten, rich hot chocolate center made with peppermint Lindt truffle chocolates. Topped with crushed peppermint candy canes and mini marshmallows, they create the perfect festive treat for winter and holiday celebrations. Ready to enjoy within 30 minutes and made in one bowl with no chill time required.
Ingredients
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 (270g)
- 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 the 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).
- Mix Sugars and Egg: In a large bowl, combine brown sugar, granulated sugar, 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 bowl. Whisk well to combine thoroughly.
- Sift Dry Ingredients: Sift flour, cocoa powder, and baking soda directly into the same bowl. Fold gently to create a smooth cookie dough, stopping as soon as no dry streaks of flour remain.
- Add Marshmallow Fluff Swirls: Spread marshmallow fluff on top of the cookie dough and fold the dough three times to create chunks and swirls of marshmallow. Do not overmix to avoid losing the fluff texture.
- Stuff the Cookies: Use a 1 ½ tablespoon cookie scoop to scoop dough. While the dough is still in the scoop, push one frozen chocolate truffle into the center. Gently press dough around the truffle top, leaving some chocolate exposed.
- Arrange on Baking Sheet: Release the stuffed cookie dough ball onto a parchment-lined baking sheet with the chocolate side up. Leave at least 2 inches between cookies to allow spreading.
- Bake: Bake in the preheated oven for 9 minutes. Remove when cookies are slightly underbaked for a soft, gooey center; 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 cookies rest on the baking sheet for a few minutes before transferring to a cool, parchment-lined surface to finish cooling.
Notes
- Use peppermint milk chocolate truffles for a festive peppermint hot chocolate flavor.
- Do not overmix the marshmallow fluff into the dough to keep the marshmallow swirls intact.
- Keep some chocolate truffle exposed on top to prevent it from melting all over the baking sheet.
- Cookies are best enjoyed slightly warm for gooey, melty centers.
- You can enjoy these cookies within 30 minutes of starting, no chill time required.
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
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