Name: Hot Chocolate Stuffed Cookies Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 2 1/4 cups all purpose flour (270g); 1/2 cup natural cocoa powder (50 g); 1/2 teaspoon baking soda; 1/4 teaspoon sea salt; 3/4 cup brown sugar (packed); 1/2 cup granulated sugar; 1 large egg (room temperature); 1 cup melted butter (cooled to about room temperature); 1 tablespoon vanilla extract; 3/4 cup marshmallow fluff; 15 truffle chocolates (peppermint Lindt Lindor chocolates, frozen); 2 candy canes (crushed); 3 tablespoons mallow bits (dried mini marshmallows)

There’s something truly delightful about warm cookies with a gooey surprise tucked inside—this Hot Chocolate Stuffed Cookies Recipe brings that magic right to your kitchen. Rich chocolate dough swirled with marshmallow fluff and hiding a melty truffle center? It's like a cozy hug on a chilly day.

The image shows dark brown chocolate cookies laid on a sheet of parchment paper with printed text. Each cookie has a soft, shiny caramel center surrounded by a textured, crackled chocolate cookie layer. On top of the cookies are small white mini marshmallows and tiny pieces of crushed red-and-white candy canes scattered evenly, adding a festive touch. Two whole peppermint candy canes and a round chocolate candy are placed among the cookies. The background surface is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Hot Chocolate Stuffed Cookies Recipe
Top Tip
How to Serve Hot Chocolate Stuffed Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Hot Chocolate Stuffed Cookies Recipe

Why You'll Love This Recipe

I remember the first time I baked these cookies for a friend’s get-together. Watching her bite into one and get that surprised smile when the warm truffle oozed out was the best reward. Plus, they’re impressively easy and packed with festive flavor!

One-Bowl Wonder: All you need is one bowl to whip up this luscious dough, saving you time and dishes.
Molten Surprise: The frozen chocolate truffle melts to create a rich, liquid hot chocolate center that's irresistible.
Festive Flavors: Peppermint candy canes and marshmallow bits add a delightful crunch and winter charm.
Quick & No Chill Time: Ready to eat in just 30 minutes—perfect for last-minute baking moods.

Ingredients & Why They Work

This Hot Chocolate Stuffed Cookies Recipe combines ingredients that bring chocolate intensity, gooey fluffiness, and a bit of crunch, making each bite a complex treat. Here’s what you’ll want to keep in mind when you shop and prep.

Flat lay of packed light brown sugar in a small white ceramic bowl, white granulated sugar in a small white ceramic bowl, a small white ceramic bowl with fine natural sea salt, one large whole brown-shelled egg, a small white ceramic bowl filled with cooled melted golden butter, a small white ceramic bowl with pale amber vanilla extract, a small white ceramic bowl holding off-white all-purpose flour, a small white ceramic bowl containing rich dark brown natural cocoa powder, a small white ceramic bowl with fine light beige baking soda, a small white ceramic bowl filled with fluffy white marshmallow fluff, fifteen smooth round peppermint milk chocolate truffles with glossy red and white swirls, two whole red and white striped candy canes, and a small white ceramic bowl with tiny dried white mini marshmallows, all arranged in perfect symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Brown sugar: Adds moisture and a deep caramel flavor that balances the cocoa.
Granulated sugar: Helps with texture and crisp edges.
Sea salt: Enhances all the sweet flavors and cuts the richness just right.
Egg: Provides structure and richness—make sure it’s at room temperature for smooth mixing.
Melted butter: Gives the cookies that tender, fudgy quality you’ll adore.
Vanilla extract: Adds warmth and rounds out the chocolate notes deliciously.
All-purpose flour: The base that gives cookies their structure—measured by weight for accuracy.
Cocoa powder: Natural unsweetened cocoa powder offers bold chocolate flavor.
Baking soda: Helps cookies rise subtly while keeping them chewy.
Marshmallow fluff: Swirled gently for those gooey, melty pockets inside the dough.
Chocolate truffles: Frozen before baking for an oozing molten hot chocolate center—peppermint flavored is a personal favorite!
Crushed candy canes: Topping that adds festive color and a refreshing crunch.
Mallow bits: Tiny dried marshmallows that toast lightly on top for extra charm.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

What I love most is how easy it is to tweak this Hot Chocolate Stuffed Cookies Recipe to suit different tastes and occasions—you really can make it your own. Whether it’s swapping out peppermint for classic milk chocolate or going all-in on extra crunch, the base is so forgiving.

Variation: I once made a batch using orange-flavored truffles and added some orange zest to the dough—absolute game-changer for a fresh twist.
Dairy-free option: Use a plant-based butter substitute and check your marshmallow fluff for vegan versions to make these cookies dairy-free.
Extra indulgence: Sprinkle a pinch of sea salt flakes on top before baking to balance the sweet and really bring out the chocolate.

Step-by-Step: How I Make Hot Chocolate Stuffed Cookies Recipe

A soft, round dark brown chocolate cookie with a slightly cracked surface lies on a piece of brown paper with black writing. The cookie has melted chocolate in the center, creating a shiny pool, and is topped with small white marshmallows and red-and-white peppermint candy pieces scattered unevenly. One side of the cookie is missing a bite, showing the moist texture inside. Some marshmallows and peppermint pieces are scattered on the white marbled surface around the cookie. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepping the Truffles and Oven

Start by placing your chocolate truffles in the freezer for at least 30 minutes—this step is key so they stay solid when you pop them into the dough and create that molten core instead of melting into a mess. Meanwhile, preheat your oven to 355°F (180°C) so it’s perfectly hot and ready when your cookies are shaped.

Step 2: Mixing Sugars, Egg, and Butter

In a large bowl, whisk together the brown sugar, granulated sugar, salt, and the room-temperature egg until the mixture is thick and creamy. When you lift the whisk, it should fall in ribbons—that’s your cue to add in the melted butter and vanilla extract. Whisk again until everything is fully combined and smooth.

Step 3: Adding Dry Ingredients and Marshmallow Swirls

Sift the flour, cocoa powder, and baking soda right into that wet mix, then fold gently with a spatula. Be careful not to overmix—stop just when you don’t see dry streaks. Next, spread the marshmallow fluff on top of the dough and fold it in three times to add those gorgeous chewy pockets without losing the fluff’s texture. Resist the urge to mix more!

Step 4: Stuffing the Cookies

Using a 1 ½ tablespoon cookie scoop, portion out dough balls. Before releasing the dough, gently press a frozen chocolate truffle into the center of the dough scoop. Wrap the dough around the truffle but leave the top of the truffle exposed—this stops the chocolate from melting flat on the pan and gives you a lovely molten peak. Then, carefully release each stuffed dough ball onto a parchment-lined baking sheet with plenty of space between.

Step 5: Baking and Finishing Touches

Bake for 8-9 minutes. Watch very closely: you want the cookies slightly underbaked so they stay gooey. Once out of the oven, quickly sprinkle crushed candy canes and mini dried marshmallows on top while the cookies are still hot—they’ll stick beautifully and add a festive crunch. Let the cookies rest for a few minutes on the tray, then transfer to a parchment-lined surface to cool without breaking.

Top Tip

From my many attempts, these tips keep this Hot Chocolate Stuffed Cookies Recipe foolproof and ensure you get those perfect molten centers every time.

Freeze Truffles: Never skip freezing your chocolate truffles before stuffing, or they’ll melt right into the dough and lose that molten effect.
Don’t Overmix: Fold the marshmallow fluff just a few times to keep its gooey texture visible in your cookies.
Watch Your Bake Time: Pull the cookies out when they look a bit underdone—they continue cooking as they cool.
Leave Space: Give cookies at least 2 inches apart on the baking sheet so they’ve room to spread without sticking.

How to Serve Hot Chocolate Stuffed Cookies Recipe

hot chocolate cookies - Serving Suggestion

Garnishes

I personally love topping these cookies with crushed peppermint candy canes and mini marshmallow bits—they add an irresistible crunch and give each cookie that charming winter look. If you’re feeling fancy, a light dusting of powdered sugar can turn them into a snowy treat perfect for holiday gatherings.

Side Dishes

Pair these stuffed cookies with a steaming mug of your favorite hot chocolate, or a cup of café mocha for a decadent double-dose of chocolate goodness. They also go surprisingly well with a fresh fruit platter to balance the richness if you’re serving a crowd.

Creative Ways to Present

For parties, I like arranging these cookies on a festive platter with sprigs of fresh rosemary or pine branches for a wintery vibe. You can also stack them in a pretty jar layered with crushed candy canes and marshmallow bits, tied with a ribbon for the perfect homemade gift.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store these cookies in an airtight container at room temperature for up to three days. The chocolate center stays pleasantly molten but not messy, and the marshmallow swirls keep their lovely chewiness.

Freezing

You can freeze unbaked cookie dough balls with the truffle inside for up to a month. Just wrap them individually in plastic wrap and place them in a freezer bag. When ready to bake, thaw slightly on the counter for 15 minutes before baking as usual.

Reheating

To reheat, pop a cookie in the microwave for about 15 seconds or warm briefly in a preheated 300°F oven for 5 minutes. This refreshes the melty center and soft texture just perfectly.

Frequently Asked Questions:

Can I use other types of chocolate instead of truffles?

Yes! While truffles give a perfect molten effect, you can substitute with thick chocolate chunks or chunks of good-quality chocolate bars frozen beforehand. Just be sure they’re thick enough to hold the center molten after baking.

Why do I need to freeze the truffles before baking?

Freezing the truffles helps them stay solid longer in the oven, preventing the chocolate from spreading all over the pan. This way, you get a molten, not messy, hot chocolate center inside each cookie.

Can I make these cookies gluten-free?

Absolutely! Swap the all-purpose flour for a gluten-free blend that contains xanthan gum or another binder. Just check the texture of your dough and adjust flour slightly if it feels too wet or dry.

How do I know when the cookies are done baking?

Look for slightly underbaked edges and a soft center. The cookies will continue to set as they cool, so avoid overbaking if you want that melty, gooey center. Usually, 8-9 minutes at 355°F is just right.

Final Thoughts

This Hot Chocolate Stuffed Cookies Recipe holds a special place in my kitchen rotation—it's quick, celebratory, and always draws everyone in with those rich, melty centers and marshmallow swirls. I’m sure once you try making them, you’ll find yourself reaching for this recipe every holiday or cozy night in. So grab those peppermint truffles, gather your marshmallow fluff, and enjoy baking a little pocket of warmth in every bite.