Name: Gooey Hot Chocolate Cookies with Melted Truffles Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 2 1/4 cups all purpose flour (270 g); 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 recommended); 2 candy canes (crushed); 3 tablespoons mallow bits (dried mini marshmallows)

There's something undeniably magical about biting into a cookie loaded with melty chocolate and gooey marshmallows. That's exactly what you'll get with my Gooey Hot Chocolate Cookies with Melted Truffles Recipe—a little winter wonder in every bite that's perfect for cozying up any chilly afternoon.

The image shows a group of soft chocolate cookies spread out on a white marbled surface with old recipe paper underneath them. Each cookie has a rich dark brown base with a layer of melted milk chocolate in the center, topped with small white mini marshmallows and pieces of red-and-white striped candy cane scattered across the cookies and the surface. Among the cookies, two whole candy canes and one round chocolate truffle add more festive decoration. The textures vary from the smooth melted chocolate to the rough, cracked cookie edges and soft marshmallows, creating a cozy holiday feel. 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 Gooey Hot Chocolate Cookies with Melted Truffles Recipe
Top Tip
How to Serve Gooey Hot Chocolate Cookies with Melted Truffles Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Gooey Hot Chocolate Cookies with Melted Truffles Recipe

Why You'll Love This Recipe

When I first made these cookies, I couldn't believe how easy it was to get that luscious, molten center right inside the cookie. They combine the nostalgia of a hot chocolate drink with the irresistible texture of marshmallow swirls and the crunchy delight of peppermint candy canes. It quickly became a favorite treat in my kitchen all winter long.

Crazy Gooey Texture: The melted truffle center creates a rich, molten hot chocolate experience in every bite.
One-Bowl Wonder: No chilling required, and only one bowl to clean—perfect for busy days.
Festive Flavors: Peppermint chocolate truffles and crushed candy canes make these perfect for holiday celebrations.
Quick to Bake: Ready in about 30 minutes from start to finish, so no long waits for indulgence.

Ingredients & Why They Work

Every ingredient in this Gooey Hot Chocolate Cookies with Melted Truffles Recipe has a role in creating that perfect balance of fudgy, fluffy, and melt-in-your-mouth deliciousness. Here are my thoughts on what makes each one essential and some tips for picking the best kinds.

Flat lay of packed light brown sugar in a small white ceramic bowl, granulated white sugar in a small white ceramic bowl, a small pile of coarse sea salt crystals, one large whole brown egg with a clean shell, melted butter cooled in a small white ceramic bowl, a small white ceramic bowl with clear vanilla extract, a small white ceramic bowl filled with all purpose flour, a small white ceramic bowl of natural cocoa powder, a small white ceramic bowl with baking soda powder, a large dollop of white marshmallow fluff on a small white ceramic dish, fifteen smooth round milk chocolate truffles, two crushed peppermint candy canes arranged neatly, a small pile of dried mini marshmallows (mallow bits), all ingredients evenly spaced and symmetrically arranged 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 rich, caramel-like depth that keeps the cookies beautifully soft.
Granulated Sugar: Balances sweetness and helps give the cookies a slight crisp edge.
Sea Salt: Just a pinch amps up all the chocolatey goodness and balances sweetness perfectly.
Egg (room temperature): Helps bind everything together and promotes a tender crumb — be sure your egg isn’t cold to keep the dough smooth.
Melted Butter (cooled to room temp): Responsible for that buttery richness and fudgy texture — cooling it prevents cooking the egg during mixing.
Vanilla Extract: A splash lifts all the chocolate flavors and adds warmth.
All-Purpose Flour: The sturdy base for the cookie that holds all the deliciousness together.
Natural Cocoa Powder: Use good-quality cocoa for rich, intense chocolate flavor that’s not too sweet.
Baking Soda: Just enough to give a little lift and keep the cookies soft without puffing them up too much.
Marshmallow Fluff: Creates those dreamy, pillowy swirls inside the cookie for ultimate gooeyness.
Truffle Chocolates (I use peppermint Lindt Lindor): Frozen to keep them from melting too fast, they’re the molten treasure hidden in the center.
Crushed Candy Canes: Adds festive crunch and a fresh peppermint zing — it’s like a holiday hug in every bite.
Mallow Bits (dried mini marshmallows): A cute crunchy garnish that echoes the marshmallow fluff inside.

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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

One of the things I love about this Gooey Hot Chocolate Cookies with Melted Truffles Recipe is how easy it is to tweak for your taste or dietary needs—no two batches have to be exactly the same.

Variation: I’ve often swapped out the peppermint truffles for caramel-filled or dark chocolate ones for a different twist—each gives the cookie a unique molten surprise.
Diet-Friendly: You can experiment with gluten-free flour blends or vegan butter substitutes, but keep a close eye on baking times as textures change.
Seasonal Flavors: Adding a pinch of cinnamon or a splash of orange extract can give the cookies a festive flavor profile for holiday gatherings.

Step-by-Step: How I Make Gooey Hot Chocolate Cookies with Melted Truffles Recipe

A large, soft chocolate cookie with a rough, cracked surface sits on a piece of brown paper on a white marbled surface. The cookie is topped with small white marshmallows and scattered bits of red and white candy pieces. The center of the cookie has melted chocolate that is shiny and smooth, slightly spilling onto the paper. Around the cookie are more small marshmallows and candy pieces blurred softly in the background. The overall colors are rich brown from the cookie and bright white and red from the toppings. photo taken with an iphone --ar 2:3 --v 7

Step 1: Freeze Those Truffles

Before anything else, pop your truffle chocolates into the freezer for at least 30 minutes. This little trick keeps the truffles firm when you place them inside your cookie dough so they don’t melt too early in the oven. It’s the key to that gooey center we’re after!

Step 2: Mix Sugars, Salt & Egg Until Creamy

In a large bowl, whisk together the brown sugar, granulated sugar, sea salt, and your room-temp egg. Take your time here and whisk until the mixture is thick, creamy, and forms ribbons when you lift the whisk—that signals you’ve created a perfect base for your cookies.

Step 3: Add Melted Butter & Vanilla

Next, stir in the cooled melted butter and vanilla extract. Make sure your butter isn’t warm or it could scramble the egg. Whisk until everything’s combined and silky smooth.

Step 4: Sift & Fold Flour Mixture

Sift your all-purpose flour, cocoa powder, and baking soda directly into the bowl. Then gently fold the dry ingredients into the wet until no flour streaks remain. Try not to overmix here; you want a smooth dough but don’t want to toughen the cookies by working it too much.

Step 5: Swirl in Marshmallow Fluff

Spread the marshmallow fluff over the top of your cookie dough and fold the dough three times. This layering creates fun pockets of gooey marshmallow within the dough. If you fold more than that, the fluff disappears, so keep it light!

Step 6: Stuff with Frozen Truffles

Using a 1½ tablespoon cookie scoop, portion the dough. Before releasing each scoop onto your parchment-lined baking sheet, press a frozen truffle into the center and gently press dough around the top—don’t cover the chocolate fully. Leaving some exposed helps keep the cookie’s signature molten hotspot while baking.

Step 7: Bake to Gooey Perfection

Bake at 355°F (180°C) for 8–9 minutes, spacing your cookies at least 2 inches apart. I always watch mine closely and take them out a little underbaked—trust me, they finish cooking on the sheet. This ensures that perfect soft, gooey center.

Step 8: Garnish & Cool

Right out of the oven, sprinkle your cookies with crushed candy canes and dried mini marshmallows. Let them rest on the baking sheet for a few minutes before moving to a cooling rack. This rest helps everything set just enough without losing that melty magic inside.

Top Tip

I’ve baked these cookies multiple times and quickly learned how decisive little details make all the difference between a gooey success and a flat truffle meltdown. Here are my best tips so you can nail it the first time:

Frozen Truffles Matter: Never skip this step! The cold truffle holds its shape while the cookie bakes, resulting in that molten center rather than a melted mess on your tray.
Don’t Overmix Fluff Swirls: Fold the marshmallow fluff in just three times to keep those gooey pockets visible and intact.
Underbake for Gooeyness: Pull the cookies from the oven when they still look slightly underdone—they finish baking as they cool.
Watch Your Butter Temperature: Let your melted butter cool to room temperature before mixing to avoid scrambling the egg and ruining texture.

How to Serve Gooey Hot Chocolate Cookies with Melted Truffles Recipe

hot chocolate cookies - Serving Suggestion

Garnishes

I love topping these cookies with crushed peppermint candy canes and tiny marshmallow bits—both add festive crunch and keep the cookie feeling light and fun. Sometimes, I even add a light dusting of cocoa powder or powdered sugar for an extra touch of elegance when serving guests.

Side Dishes

These cookies pair wonderfully with a creamy mug of hot cocoa or even a chai latte to complement the peppermint notes. For a party, I like serving them alongside simple whipped cream or even a scoop of vanilla ice cream for an indulgent treat.

Creative Ways to Present

For holiday gatherings, I’ve arranged these cookies on a rustic wooden board surrounded by candy cane sticks and winter greenery. You could also serve them warm in mini ramekins topped with extra marshmallows and a drizzle of chocolate sauce for a fancy dessert twist that everyone loves.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature for up to 3 days. To keep that gooey center intact, I let the cookies cool completely before sealing. If they soften a bit, a quick pop in the fridge firms them right back up.

Freezing

These cookies freeze beautifully! I wrap individual cookies in plastic wrap and place them in a freezer bag for up to a month. When ready to enjoy, I thaw them at room temperature or gently warm in the oven for a few minutes to bring back that gooey magic.

Reheating

To reheat, I place the cookies on a baking sheet and warm them in a 300°F oven for 5–7 minutes. This revives the melted truffle center without drying out the cookie. Microwave reheating tends to make them chewy, so the oven is my go-to.

Frequently Asked Questions:

Can I use a different type of chocolate truffle?

Absolutely! While I love peppermint Lindt Lindor for the festive flavor, you can try caramel, dark chocolate, or even milk chocolate truffles — just make sure to freeze them before adding to the dough to maintain that molten center.

Why do I need to freeze the truffles before baking?

Freezing the truffles prevents them from melting too quickly in the oven, so you get that fantastic gooey center inside the cookie without chocolate oozing all over your baking sheet. It’s a game changer!

Can I prepare the cookie dough ahead of time?

You can prepare the dough a few hours in advance and store it in the fridge, but I recommend adding the truffles just before baking to prevent them from melting into the dough. Let refrigerated dough warm slightly before scooping and baking.

How do I achieve that perfect gooey texture?

Pull your cookies out of the oven when they still look a bit soft and underbaked — they’ll finish setting as they cool. Overbaking is the most common reason for losing that melty center, so keep a close eye during the last minutes of baking.

Final Thoughts

This Gooey Hot Chocolate Cookies with Melted Truffles Recipe holds a special place in my recipe rotation whenever the weather turns chilly. It’s like wrapping your hands around a warm mug of cocoa, but better because you get to bite into the chocolatey, marshmallow-packed comfort with every mouthful. Give them a try—you may just find your new favorite winter cookie that’s as joyful to bake as it is to eat.