Hot Chocolate Cookies
Serves 15
20 mins prep
10 mins cook
30 mins total
These hot chocolate cookies are soft and fudgy chocolate cookies with a marshmallow swirl, and a molten, rich hot chocolate middle that you can drink up! They’re topped with crushed peppermint candy canes and tiny dried marshmallows. They come together in one bowl with no chill time making them so easy to make! You can enjoy the cookies within 30 minutes of starting to make them. A chocolate truffle is placed into the center of each cookie, and it melts in the oven creating a rich hot chocolate filling. I used peppermint milk chocolate lindor truffles so that it tastes like peppermint hot chocolate! The perfect easy winter, Christmas, and holiday cookies.
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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).
In a large bowl, combine brown sugar, granulated sugar, salt and egg. Whisk together until thick, creamy, and falls off the whisk in ribbons.
⅕ ¾ brown sugar⅕ ½ granulated sugar⅕ ¼ sea salt⅕ 1 large eggAdd melted butter and vanilla extract, whisk well to combine.
⅕ 1 melted butter⅕ 1 vanilla extractSift flour, cocoa powder, and baking soda right into the same bowl. Fold to create a smooth cookie dough - stop folding as soon as no more dry streaks of flour remain.
⅕ 2 all purpose flour⅕ ½ natural cocoa powder⅕ ½ baking sodaSpread marshmallow fluff on top of the cookie dough and fold the cookie dough three times. This will give you chunky marshmallow fluff swirls. Don’t mix it more or the fluff will disappear into the cookie dough.
⅕ ¾ marshmallow fluffUse a 1 ½ tablespoon size cookie scoop to scoop the dough. While the cookie dough is still in the scoop, push the frozen chocolate truffle into the middle. Gently press the cookie dough around the top of the truffle, making sure to not fully cover it with cookie dough.
⅕ 15 truffle chocolatesPress to release and place the stuffed cookie dough ball onto a parchment lined baking sheet, chocolate side up. Make sure you leave some of the chocolate peaking through the cookie dough to prevent the chocolate from melting all over the pan.
Bake in batches with at least 2 inches of space in between each cookie dough ball for 8-9 minutes - for the best gooey cookie, take the cookies out when they’re slightly underbaked! They’ll continue to bake as they cool. Top with crushed candy canes and marshmallow bits while hot. Let the cookies rest on the cookie sheet for a few minutes before transferring them onto a parchment lined flat surface to cool.
⅕ 2 candy canes⅕ 3 mallow bits
