Nothing beats the cozy, comforting magic of a warm cookie with a surprise inside—especially one that oozes rich, melty chocolate. This Hot Chocolate Stuffed Cookies Recipe is exactly that: soft, fudgy cookies hiding a luscious chocolate center that melts into gooey perfection. Trust me, once you try these, they’ll become your new favorite treat!
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Why You'll Love This Recipe
Honestly, I adore these cookies because they combine everything I love about winter desserts: rich chocolate, gooey marshmallows, and a peppermint kick thanks to the candy cane topping. Plus, stuffing each cookie with a chocolate truffle? Total game-changer.
- Simple preparation: All the magic happens in one bowl—no complicated steps or chilling required, which means you can whip these up quickly.
- Perfect texture: Chewy, fudgy cookies with marshmallow swirls create a wonderful bite every time.
- Melty center surprise: Each cookie’s heart is a frozen chocolate truffle that melts during baking, giving you a luscious hot chocolate experience.
- Festive flavors: Peppermint candy canes add a refreshing twist that’s perfect for the holiday season—or anytime you want a little extra joy.
Ingredients & Why They Work
This recipe balances classic cookie ingredients with cocoa and marshmallow to deliver that decadent hot chocolate vibe. Using melted butter helps keep the cookies chewy, and the marshmallow fluff folded in adds those gooey pockets of sweetness.
- Brown sugar: Adds moisture and a rich caramel flavor that deepens the chocolate taste.
- Granulated sugar: Helps with the right amount of sweetness and cookie structure.
- Sea salt: Enhances the chocolate notes and balances sweetness.
- Egg: Binds everything and adds tenderness.
- Melted butter: Creates that soft, fudgy texture every cookie lover wants.
- Vanilla extract: Gives warm, familiar notes that play beautifully with chocolate.
- All-purpose flour: The base that holds the cookie together with a soft crumb.
- Cocoa powder: For deep, rich chocolate flavor that's not too sweet.
- Baking soda: Helps the cookies rise just right and get tender edges.
- Marshmallow fluff: Folded in gently to create soft, gooey swirls that surprise your bite.
- Truffle chocolates: These are the melty hearts of the cookie—peppermint Lindt Lindor are my go-to for that festive twist.
- Crushed candy canes: Adds a refreshing crunch and peppermint pop for festive cheer.
- Mallow bits: Tiny dried marshmallows that get toasty and add texture on top.
Make It Your Way
One of the best things about this Hot Chocolate Stuffed Cookies Recipe is how easy it is to tweak. I love swapping out the truffles for other flavors or adding a sprinkle of sea salt on top for that sweet-salty combo. You really can make it your own.
- Variation: I once used caramel-filled truffles instead—it was like biting into a molten caramel surprise! You could also try dark chocolate for an extra bitter kick or white chocolate for something sweeter.
- Dietary modifications: If you want to make these gluten-free, swapping the flour for a 1:1 gluten-free baking flour works pretty well—just watch the texture while mixing.
- Seasonal changes: Swap out the peppermint candy canes for cinnamon sugar or crushed gingerbread pieces for a fall twist.
Step-by-Step: How I Make Hot Chocolate Stuffed Cookies Recipe
Step 1: Prep and Freeze the Truffles
The secret to that perfect molten center? Freezing your truffle chocolates for at least 30 minutes before you start mixing. This keeps them solid enough to nestle inside the cookie dough without melting too early. Preheat your oven to 355°F (180°C) so it’s ready when you are.
Step 2: Mix Sugars, Salt, and Egg
In a large bowl, whisk together the brown sugar, granulated sugar, sea salt, and the room temperature egg until it’s thick and creamy. You’ll know it’s ready when the batter falls off your whisk in luscious ribbons—this step is key for that soft texture.
Step 3: Add Butter and Vanilla
Pour in the melted butter that’s cooled to room temp, along with the vanilla extract. Whisk again until everything looks smooth and combined. The room temp butter helps ensure the batter stays creamy, not greasy.
Step 4: Fold in Dry Ingredients
Sift the all-purpose flour, cocoa powder, and baking soda right into the bowl to avoid lumps. Use a spatula to gently fold the dry into the wet ingredients just until no dry streaks remain. Be careful not to overmix or your cookies could turn up dense.
Step 5: Swirl in Marshmallow Fluff
Spoon the marshmallow fluff on top of the cookie dough and fold it in just three times. This keeps the fluff chunky and swirly—if you mix too much, it dissolves into the cookie dough and you lose that gooey magic.
Step 6: Assemble the Stuffed Cookies
Using a 1 ½ tablespoon cookie scoop, gather dough and keep it in the scoop. Press a frozen chocolate truffle into the center, then mold the dough around the top of it—but don’t cover it completely. Place these dough balls on a parchment-lined baking sheet with about 2 inches between them, chocolate side up.
Step 7: Bake and Garnish
Bake for 8-9 minutes, pulling them out when they look a bit underdone in the middle—you want them gooey as they finish cooking on the tray. While still hot, sprinkle generously with crushed candy canes and mallow bits, then let them cool for a few minutes on the sheet before moving to a wire rack or parchment surface.
Top Tip
Over the years, I’ve learned a few tricks that make this Hot Chocolate Stuffed Cookies Recipe foolproof and extra special, so here are some tips to keep in mind for your best batch ever.
- Freeze the truffles: This is non-negotiable if you want the chocolate center to melt inside the cookie—not pool out on the baking tray.
- Don’t overmix the dough: Fold gently to keep those marshmallow swirls intact and prevent tough cookies.
- Underbake slightly: Pull cookies out when the centers still look soft; they’ll firm up as they cool and stay deliciously gooey.
- Leave chocolate exposed: Press the dough around the truffle without fully covering it so the chocolate melts perfectly without sticking to the pan.
How to Serve Hot Chocolate Stuffed Cookies Recipe
Garnishes
I love using crushed peppermint candy canes and mallow bits for that festive crunch and a hint of peppermint that brightens up each bite. Sometimes, I dust a tiny sprinkle of powdered sugar on top for a snow-kissed look that’s perfect for gifting seasons.
Side Dishes
Pair these cookies with a warm mug of your favorite hot beverage—classic hot chocolate (of course), a coffee latte, or even a cozy cup of chai tea. For a holiday spread, plate them alongside spiced nuts, fresh orange slices, or a creamy vanilla ice cream.
Creative Ways to Present
For a festive party, arrange the cookies on a rustic wooden board surrounded by pine sprigs and mini ornaments. You can also stack them inside clear cellophane bags with a pretty ribbon for easy gifting. They always get rave reviews presented as “hot chocolate cookies” with a mini candy cane tied on each package.
Make Ahead and Storage
Storing Leftovers
After baking, I store leftover cookies in an airtight container at room temperature. They keep their soft texture for about 3-4 days but honestly, they rarely last that long in my house! If you want to keep the melty center luscious, avoid refrigerating—they tend to dry out in the fridge.
Freezing
You can definitely freeze these cookies for up to 2 months. I usually freeze them after baking and cooling, packed tightly in airtight containers or freezer bags. When ready to eat, thaw at room temperature or warm gently in the microwave to revive that melty goodness.
Reheating
Reheat your cookies in the microwave for 10-15 seconds or pop them in a 300°F (150°C) oven for about 5 minutes. This revives the gooey center and soft texture—perfect for a freshly baked experience any time.
Frequently Asked Questions:
Yes! While truffles give the best molten center effect, you can experiment with small chocolate bars, caramel-filled chocolates, or even chocolate-covered nuts. Just freeze them before stuffing the cookies to maintain that gooey surprise.
Freezing the chocolate prevents it from completely melting into the cookie dough in the oven. This helps keep that delicious, molten center inside the cookie instead of a melted mess on your baking tray.
You can substitute the butter with a high-quality dairy-free margarine or coconut oil. Just be aware that this may slightly change the texture, but the cookies will still be tasty and gooey.
For longer storage, freeze the cookies once they are cooled. Make sure they’re stored airtight. When you want to enjoy them, thaw at room temperature and warm slightly to restore the gooey center.
Final Thoughts
This Hot Chocolate Stuffed Cookies Recipe holds a special place in my heart because it captures everything wonderful about cozy winter baking—warm chocolate, soft marshmallows, and festive peppermint all in one bite. I hope you enjoy making them as much as I do, and that they bring a little extra joy (and gooey chocolate love) to your kitchen and your tastebuds.
Print
Hot Chocolate Stuffed Cookies 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
Delight in these soft, fudgy Hot Chocolate Cookies featuring a marshmallow swirl and a molten peppermint chocolate truffle center. Topped with crushed candy canes and mini marshmallows, these festive cookies come together in one bowl without chill time, perfect for cozy winter and holiday baking.
Ingredients
Dry Ingredients
- 2 ¼ cups all purpose flour (270g)
- ½ cup natural cocoa powder (50g)
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
Sugars and Sweeteners
- ¾ cup brown sugar (packed)
- ½ cup granulated sugar
Wet Ingredients
- 1 cup melted butter (cooled to about room temperature)
- 1 large egg (room temperature)
- 1 tablespoon vanilla extract
Additional Ingredients
- ¾ cup marshmallow fluff
- 15 truffle chocolates (peppermint Lindt Lindor chocolates)
- 2 candy canes (crushed)
- 3 tablespoons mallow bits (dried mini marshmallows)
Instructions
- Freeze Truffles: Place the truffle chocolates into the freezer to freeze completely, at least 30 minutes before starting the recipe.
- Preheat Oven: Preheat the oven to 355°F (180°C) and line a baking sheet with parchment paper.
- 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: Stir in the melted butter and vanilla extract until well combined.
- Sift Dry Ingredients: Sift the all purpose 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 flour streaks remain.
- Incorporate Marshmallow Fluff: Spread the marshmallow fluff on top of the cookie dough and fold the dough three times to create marshmallow swirls, being careful not to mix too much so the fluff remains visible.
- Form Cookies with Truffle Center: Use a 1 ½ tablespoon cookie scoop to portion the dough. While still holding the dough in the scoop, press a frozen chocolate truffle into the middle and gently mold the dough around it, leaving some of the chocolate exposed on top.
- Arrange on Baking Sheet: Place the stuffed cookie dough balls on the parchment lined baking sheet, chocolate side up, spacing them at least 2 inches apart.
- Bake Cookies: Bake for 9 minutes, removing the cookies slightly underbaked to ensure a gooey center as they finish cooking while cooling.
- Add Toppings and Cool: Immediately top the hot cookies with crushed candy canes and dried mini marshmallows. Let them rest on the baking sheet for a few minutes before transferring to a parchment lined surface to cool completely.
Notes
- Using peppermint Lindt Lindor truffles gives these cookies a delicious peppermint hot chocolate flavor, but other chocolate truffles can be substituted to vary the taste.
- Do not overmix the marshmallow fluff into the dough to keep visible swirls and a gooey texture.
- Leaving some of the truffle exposed on top prevents the chocolate from melting flat onto the baking sheet, creating a molten center.
- The cookies are best enjoyed within 30 minutes of baking for the optimal gooey and fudgy texture.
- Ensure the truffles are fully frozen before inserting to maintain shape and create a rich filling.
Nutrition
- Serving Size: 1 serving
- 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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