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
Scale
Dry Ingredients
- 2 1/4 cups all purpose flour (270g)
- 1/2 cup natural cocoa powder (50g)
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
Sugars and Sweeteners
- 3/4 cup brown sugar (packed)
- 1/2 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
- 3/4 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
