Description
These Hot Chocolate Cookies are soft, fudgy chocolate treats with marshmallow swirls and a molten hot chocolate center created by a frozen peppermint Lindt Lindor truffle. Topped with crushed candy canes and mini marshmallows, they are perfect for festive winter and holiday occasions. The recipe is easy to make in one bowl with no chill time and yields gooey cookies perfect within 30 minutes.
Ingredients
Scale
Dry 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
Sugars
- 3/4 cup brown sugar (packed)
- 1/2 cup granulated sugar
Wet Ingredients
- 1 large egg (room temperature)
- 1 cup melted butter (cooled to about room temperature)
- 1 tablespoon vanilla extract
Fillings and Toppings
- 3/4 cup marshmallow fluff
- 15 truffle chocolates (peppermint Lindt Lindor chocolates, frozen)
- 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, Salt, and Egg: In a large bowl, combine brown sugar, granulated sugar, sea salt, and the large egg. Whisk together until thick, creamy, and the mixture falls off the whisk in ribbons.
- Add Butter and Vanilla: Add the melted butter cooled to room temperature and vanilla extract to the sugar mixture. Whisk well to combine evenly.
- Sift and Fold 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 remain.
- Add Marshmallow Swirls: Spread marshmallow fluff on top of the cookie dough and fold the dough three times to incorporate chunky marshmallow swirls without fully mixing the fluff in.
- Form and Stuff Cookies: Use a 1 ½ tablespoon cookie scoop to scoop dough. While the dough is still in the scoop, push a frozen chocolate truffle into the middle. Gently press the dough over the top of the truffle, leaving some chocolate exposed at the top.
- Place on Baking Sheet: Release cookie dough balls onto a parchment-lined baking sheet, chocolate side up, spaced at least 2 inches apart.
- Bake: Bake the cookies at 355°F (180°C) for 9 minutes, removing them slightly underbaked for a gooey center. They will continue baking as they cool.
- Add Toppings and Cool: While cookies are still hot, sprinkle with crushed candy canes and mallow bits. Let the cookies rest on the baking sheet for a few minutes before transferring to a parchment-lined flat surface to cool.
Notes
- Use peppermint Lindt Lindor truffles for a festive peppermint hot chocolate flavor.
- Do not overmix the marshmallow fluff to keep swirls visible in the dough.
- Leave some of the chocolate truffle exposed on top to prevent melting all over the pan.
- Remove cookies slightly underbaked to maintain a gooey, molten center.
- This recipe requires no dough chill time and can be enjoyed within 30 minutes of starting.
- Substitute candy canes with any crushed peppermint candy for topping variation.
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
