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.
If you love marshmallows and chocolate, you should also try my marshmallow cookie recipe!
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☕ Why you'll LOVE this recipe
- Molten chocolate filling: Stuffing the cookie dough with a chocolate truffle gives them pools of molten hot chocolate in the centers.
- Marshmallow swirls: Marshmallow fluff is swirled through the cookie dough to create gorgeous chewy marshmallow swirls.
- Quick and easy: This is a no chill recipe so you can enjoy them within thirty minutes of starting the recipe!
- Soft and fudgy: Crisp edges with soft and fudgy chocolate brownie-like centers.
Serve them with a mug of my favorite lemon meringue white hot chocolate, or alongside an easy gingerbread latte!
📝 Key ingredients
Read through for all the tips you will need for success!
Full steps and ingredients in recipe card below.
- Chocolate truffles: Lindor (Lindt) chocolate truffles work the best. You can get them in all kinds of flavors like peppermint cookie, milk chocolate, dark chocolate, and white chocolate. This recipe makes about 15 cookies, so you’ll need about 15 truffles.
- Mallow bits: These are mini crunchy dried marshmallows that usually get added into hot chocolate. They make the perfect marshmallow hot chocolate cookie topping!
- Marshmallow fluff: This gives the cookies those beautiful chew marshmallow swirls. Use leftover marshmallow fluff to top my lemon bars with graham cracker crust for a lemon smores bar!
- Cocoa powder: Natural cocoa powder works best for this recipe - I love using this cocoa powder.
- All purpose flour: Weigh the flour to get the most accurate results. If you don’t have a scale, measure properly by stirring the bag and spooning gently into a measuring cup. Scrape the excess off the top with the flat edge off a knife without packing it into the cup.
These pistachio chocolate chip cookies are also perfect to make for the holidays! They have a brown butter cardamom cookie dough, and are packed full of pistachio and cardamom flavor.
👩🍳 How to make easy hot chocolate cookies
Prep: 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).
Step 1: In a large bowl, whisk together brown sugar, granulated sugar, salt and egg. Whisk until thick, creamy, and falls off the whisk in ribbons.
Step 2: Add melted butter and vanilla extract, whisk well to combine.
Step 3: Add sifted flour, cocoa powder, and baking soda. Folding until smooth and no dry streaks of flour remain.
Step 4: No more than three times, fold in the marshmallow fluff. Anymore than that and the fluff will disappear. You will be left with chunky marshmallow fluff swirls.
Step 5: Scoop the dough with a large cookie scoop. While 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.
Step 6: Release the cookie dough from the cookie scoop and place 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.
Step 7: 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 under baked! They’ll continue to bake as they cool.
Step 8: 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.
✔️ Expert tips
- Freeze the chocolate truffles: This prevents them from melting too quickly and turning your cookies into a mess!
- Don’t overmix the marshmallow fluff: If it gets overmixed, it will completely disappear into the dough. You want visible streaks which means chunky swirls.
- Leave part of the chocolate uncovered: This helps contain the chocolate melting inside the cookie, preventing it from leaking all over the cookie sheet.
🥄 Make ahead and storage
You can stuff and form the cookie dough balls ahead of time. Store them in the fridge, covered, for up to 2 days until you’re ready to bake them. You can also freeze them in an airtight bag for up to 2 months.
Store the baked cookies in an airtight container refrigerated for up to 3 days. Gently reheat them before eating so that they become gooey and molten again. Store baked cookies in an airtight bag or container for up to 2 months in the freezer.
❔ Can I omit stuffing the cookies with a chocolate truffle?
Yes you can, but the truffle is what gives the cookies the molten hot chocolate center. It really elevates the cookies and gives them that hot chocolate feel!
You can get the same chocolate truffles I used online.
📖 Recipe FAQs
I’ve tried this and the chocolate would leak over the cookie tray as opposed to staying inside the cookie. I recommend leaving a bit of the chocolate uncovered so that it stays inside the cookie and creates a little pool inside and on top of the cookie. See photos of the cookie dough balls for reference!
This helps prevent it from melting too fast in the oven which would cause the chocolate to leak everywhere.
No, you don’t have to chill the dough. This recipe is designed to skip the chilling process.
They’re mini dry, crunchy marshmallows that usually come in hot chocolate mixes! You can purchase them separately and use them as sprinkles or on top of drinks.
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📖 Recipe
Hot Chocolate Cookies
Ingredients
- ¾ cup brown sugar packed
- ½ cup granulated sugar
- ¼ teaspoon sea salt
- 1 large egg room temperature
- 1 cup melted butter cooled to about room temperature
- 1 tablespoon vanilla extract
- 2 ¼ cups all purpose flour 270g
- ½ cup natural cocoa powder 50 g
- ½ teaspoon baking soda
- ¾ cup marshmallow fluff
- 15 truffle chocolates I used peppermint Lindt Lindor chocolates
- 2 candy canes crushed
- 3 tablespoons mallow bits dried mini marshmallows
Instructions
- 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.¾ cup brown sugar, ½ cup granulated sugar, ¼ teaspoon sea salt, 1 large egg
- Add melted butter and vanilla extract, whisk well to combine.1 cup melted butter, 1 tablespoon vanilla extract
- Sift 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.2 ¼ cups all purpose flour, ½ cup natural cocoa powder, ½ teaspoon baking soda
- Spread 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.¾ cup marshmallow fluff
- Use 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.15 truffle chocolates
- Press 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.2 candy canes, 3 tablespoons mallow bits
Video
Notes
- Freeze the chocolate truffles
- Don’t overmix the marshmallow fluff into the cookie dough
- Leave part of the chocolate truffle uncovered
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