Description

Delight in these soft and fudgy Hot Chocolate Cookies featuring a rich marshmallow swirl and a molten peppermint chocolate truffle center. Topped with crushed candy canes and mini marshmallows, these festive cookies come together quickly in one bowl with no chill time, making them the perfect easy treat for winter, Christmas, and holiday celebrations.

Ingredients

Scale

Dry 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

Wet Ingredients

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

Additional Ingredients

3/4 cup marshmallow fluff
15 truffle chocolates (peppermint Lindt Lindor chocolates recommended)
2 candy canes (crushed)
3 tablespoons mallow bits (dried mini marshmallows)

Cook Mode Prevent your screen from going dark

Instructions

Freeze Truffles and Preheat Oven: Place the truffle chocolates into the freezer to freeze completely for at least 30 minutes before starting. Preheat the oven to 355°F (180°C).
Mix Sugars and Egg: In a large bowl, combine brown sugar, granulated sugar, sea salt, and the egg. Whisk until the mixture is thick, creamy, and forms ribbons when lifted.
Add Butter and Vanilla: Stir in the melted butter and vanilla extract, whisking well to combine.
Sift Dry Ingredients and Fold: Sift the flour, cocoa powder, and baking soda directly into the wet mixture. Gently fold until the dough is smooth and no dry streaks remain, being careful not to overmix.
Incorporate Marshmallow Fluff: Spread marshmallow fluff over the cookie dough in the bowl and fold the dough three times to create chunky marshmallow swirls without fully blending it in.
Scoop Dough and Insert Truffle: Use a 1 ½ tablespoon cookie scoop to portion the dough. While the dough is in the scoop, press a frozen truffle chocolate into the center and gently enclose it with dough, leaving the top of the truffle exposed.
Arrange and Bake: Place the stuffed dough balls on a parchment-lined baking sheet with at least 2 inches spacing, chocolate side up. Bake for 9 minutes, removing slightly underbaked for the best gooey texture as they continue baking while cooling.
Top and Cool: Immediately after baking, sprinkle crushed candy canes and dried mini marshmallows on top of the cookies. Let them rest on the baking sheet for a few minutes before transferring to a parchment-lined flat surface to cool completely.

Notes

For best results, do not overmix the dough after adding marshmallow fluff to maintain visible swirls.
Using peppermint milk chocolate Lindt Lindor truffles creates a classic peppermint hot chocolate flavor.
Cookies are best enjoyed within 30 minutes of baking when still warm and gooey.
Ensure chocolate truffles stay exposed slightly to prevent full melting onto the baking sheet.
Cookie dough requires no chill time, making the recipe quick and convenient.

Nutrition

Serving Size: 1 serving
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