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
Scale
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
