There’s something truly magical about biting into a cookie that hides a warm, gooey center – that’s exactly why I adore this Hot Chocolate Cookie Sandwiches Recipe. It blends fudgy chocolate, sweet marshmallow swirls, and a molten chocolate truffle surprise inside, making every bite a cozy hug for your taste buds.
Jump to:
Why You'll Love This Recipe
I remember making these cookies for a holiday gathering, and everyone was instantly hooked. The way the peppermint truffle melts inside, surrounded by soft, cocoa-rich dough dotted with marshmallow swirls, is just irresistible. It’s comfort food elevated with a fun twist you’ll want to share again and again.
- One-Bowl Ease: This recipe comes together in a single bowl with no chill time, so you can get these cookies in the oven without a long wait.
- Molten Center Surprise: Freezing the peppermint chocolate truffles before baking creates a luscious, gooey hot chocolate center that’s melt-in-your-mouth perfection.
- Festive Touch: The crushed candy canes and mini marshmallow bits on top add a delightful peppermint crunch and chewy texture that feels like a holiday treat.
- Quick and Rewarding: You can whip up a batch in about 30 minutes and enjoy warm, freshly baked cookies, perfect for those spontaneous sweet cravings.
Ingredients & Why They Work
Each ingredient plays a starring role in these Hot Chocolate Cookie Sandwiches Recipe cookies — from the balance of sugars to enrich texture and flavor, to the cocoa powder bringing a deep chocolate backdrop. Here’s why I love each part:
- Brown Sugar: Gives the cookies moisture and a subtle caramel note, making them chewy and richly flavored.
- Granulated Sugar: Adds sweetness and helps with spreading the dough just right in the oven.
- Sea Salt: Enhances the chocolate flavors and balances the sweetness beautifully.
- Egg: Binds the dough together and contributes to a soft, tender bite.
- Melted Butter: Essential for that soft, fudgy texture—just be sure it’s cooled so the egg doesn’t scramble.
- Vanilla Extract: Rounds out the chocolate with warm, comforting notes.
- All Purpose Flour: Provides structure to the cookies without making them tough.
- Natural Cocoa Powder: Delivers rich chocolate depth without sweetness, which pairs perfectly with the sweet filling.
- Baking Soda: Gives a gentle lift, keeping the cookies tender but not cakey.
- Marshmallow Fluff: Swirled gently into the dough for gooey, melty pockets of marshmallow delight.
- Truffle Chocolates (Peppermint Lindt Lindor): Freezing these first creates a molten, dreamy hot chocolate center in each cookie.
- Crushed Candy Canes: Adds festive crunch and peppermint flavor on top.
- Mallow Bits (Mini Dried Marshmallows): Provide extra chewy marshmallow fun over the cookies when hot.
Make It Your Way
One of my favorite things about the Hot Chocolate Cookie Sandwiches Recipe is how easily it adapts to your taste. I often swap peppermint truffles for classic milk chocolate or even some orange-flavored ones for a citrusy surprise. Feel free to make it your own!
- Variation: Adding a handful of chocolate chips or white chocolate chunks can give extra melty pockets, especially if you love your cookies super gooey like I do.
- Diet-Friendly: For dairy-free options, try plant-based butter and coconut milk-based marshmallow fluff – it works surprisingly well.
- Seasonal Twist: Swap crushed candy canes for cinnamon sugar or toffee bits if you want a less minty version but still festive.
Step-by-Step: How I Make Hot Chocolate Cookie Sandwiches Recipe
Step 1: Freeze the Chocolate Truffles
Before you do anything else, pop your peppermint truffles in the freezer for at least 30 minutes. This step is a game-changer because it keeps the truffle intact inside the cookie rather than melting all over and flattening your cookie dough. This way, when you bake, the chocolate softens into a molten center but doesn’t spread out.
Step 2: Mix Sugars, Salt, and Egg Until Fluffy
In a large bowl, whisk together the brown sugar, granulated sugar, sea salt, and egg until it’s thick, creamy, and forms ribbons when you lift the whisk. This step builds the base of your cookie’s soft texture, so don’t rush it – patience here pays off!
Step 3: Add Butter and Vanilla
Pour in the melted butter (make sure it’s about room temperature so it doesn’t cook the egg) and vanilla extract, then whisk until well combined. This creamy blend is where that rich, buttery flavor comes from.
Step 4: Incorporate Dry Ingredients
Sift together the flour, cocoa powder, and baking soda right into your wet bowl. This helps avoid clumps and ensures a smooth dough. Fold gently but thoroughly until you see no more streaks of flour – careful not to overmix to keep that tender crumb!
Step 5: Swirl in Marshmallow Fluff
Spoon the marshmallow fluff over the dough and fold the dough just three times. You want pretty, chunky swirls instead of fully blending it in—that gooey marshmallow surprise is what makes these cookies so special.
Step 6: Scoop, Stuff, and Bake
Use about a 1 ½ tablespoon cookie scoop for even sizing. While the dough is in the scoop, press a frozen truffle into the center, nestling the dough around it but not covering it completely. Plop the cookie dough ball onto a parchment-lined baking sheet, chocolate side up, and bake at 355°F (180°C) for 8–9 minutes. To keep that gooey center, take the cookies out just as they look slightly underbaked.
Step 7: Finish with Festive Toppings
Right after baking, sprinkle the cookies with crushed candy canes and mini marshmallow bits while they’re still warm. Let them rest for a few minutes on the baking sheet, then transfer them to a flat parchment-lined surface to cool.
Top Tip
From making these cookies several times, I’ve learned a few little things that help guarantee success—especially if you want that perfect soft and gooey texture every time.
- Freeze Your Truffles: Don’t skip this! Freezing prevents the chocolate from spreading out too much during baking and keeps that decadent center intact.
- Don’t Overmix the Dough: Once you fold in the flour, stop as soon as the dough looks uniform. Overmixing can make the cookies tough instead of tender and fudgy.
- Fold Marshmallow Fluff Gently: This keeps pretty chunks and chewy bits instead of it melting completely into the dough, which makes a huge difference in texture.
- Remove Cookies Slightly Underbaked: Trust me, they’ll keep cooking on the hot baking sheet and come out perfectly soft and gooey instead of dry or crunchy.
How to Serve Hot Chocolate Cookie Sandwiches Recipe
Garnishes
I love topping these cookies with crushed candy canes and mini marshmallow bits for that festive crunch and chewiness. Sometimes, I even brush a little melted chocolate drizzle over the top for a fancy touch when serving guests.
Side Dishes
Pair these cookie sandwiches with a warm mug of peppermint hot chocolate or your favorite mulled wine for an indulgent treat. They’re also fantastic alongside a simple glass of cold milk for a nostalgic combo everyone loves.
Creative Ways to Present
For holiday gatherings, I’ve served these cookies stacked on a festive platter garnished with fresh evergreen sprigs and dusted powdered sugar to mimic snow. Wrapping them individually in parchment and tied with twine makes them perfect edible gifts, too.
Make Ahead and Storage
Storing Leftovers
I keep any leftover cookies in an airtight container at room temperature for up to 3 days. They stay soft and gooey, but if you want to refresh them, a quick zap in the microwave for 10-15 seconds brings back that molten warmth.
Freezing
I’ve had great success freezing baked cookies in a sealed container layered with parchment paper. Just thaw at room temperature or heat gently in the microwave to enjoy fresh-tasting bites anytime.
Reheating
To reheat, pop cookies in the microwave for 10-20 seconds or place them in a warm oven (about 300°F/150°C) for 5 minutes. This melts the chocolate center beautifully again without drying out the cookie.
Frequently Asked Questions:
Absolutely! You can swap out peppermint truffles for any favorite chocolate truffle or even chocolate chips. Just freeze them first to keep the molten center effect.
Folding in marshmallow fluff creates those beautiful gooey pockets and swirls inside the dough. Mixing too much will cause the fluff to fully incorporate and lose that melty texture.
Since this recipe doesn’t require chilling, you can make the dough a few hours in advance and keep it covered in the fridge. Just bring it to room temperature before scooping and adding the frozen truffles.
Leaving part of the truffle exposed facing upwards helps prevent it from spreading flat. Freezing the chocolate truffles solid before baking is also key to maintaining a clean, molten center without a messy bake.
Final Thoughts
Making this Hot Chocolate Cookie Sandwiches Recipe is like capturing the best parts of a warm winter drink and wrapping them up in a cozy cookie hug. Whether you bake these for yourself or share with friends, they always bring smiles and a little extra magic to the day. Give them a try—you’ll be amazed by how quickly they become a favorite!
Print
Hot Chocolate Cookie Sandwiches Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 15 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delightfully soft and fudgy hot chocolate cookies featuring a marshmallow swirl and a molten peppermint chocolate truffle center. These festive cookies are topped with crushed candy canes and mini marshmallows, perfect for winter holidays and quick to make with no chill time required.
Ingredients
Wet Ingredients
- 1 large egg (room temperature)
- 1 cup melted butter (cooled to about room temperature)
- 1 tablespoon vanilla extract
- ¾ cup marshmallow fluff
Dry Ingredients
- ¾ cup brown sugar (packed)
- ½ cup granulated sugar
- ¼ teaspoon sea salt
- 2 ¼ cups all purpose flour (270g)
- ½ cup natural cocoa powder (50 g)
- ½ teaspoon baking soda
Add-ins and Toppings
- 15 truffle chocolates (peppermint Lindt Lindor chocolates)
- 2 candy canes (crushed)
- 3 tablespoons mallow bits (dried mini marshmallows)
Instructions
- Freeze 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 and Egg: In a large bowl, combine brown sugar, granulated sugar, salt, and egg. Whisk together until thick, creamy, and the mixture falls off the whisk in ribbons.
- Add Butter and Vanilla: Add the melted butter and vanilla extract, whisk well to combine fully.
- Sift Dry Ingredients: Sift the flour, cocoa powder, and baking soda right into the same bowl. Fold gently until the dough is smooth with no dry streaks.
- Incorporate Marshmallow Fluff: Spread marshmallow fluff on top of the cookie dough and fold the dough three times to create marshmallow swirls. Avoid over-mixing to keep swirls visible.
- Scoop Dough and Add Truffle: Use a 1 ½ tablespoon cookie scoop to portion dough. Press a frozen truffle into the center of each dough scoop while still in the scoop, and gently press dough around the top leaving some chocolate visible.
- Arrange on Baking Sheet: Place the stuffed cookie dough balls chocolate side up on a parchment-lined baking sheet, leaving at least 2 inches between each cookie.
- Bake Cookies: Bake for 9 minutes. Remove when slightly underbaked for a gooey texture, allowing cookies to continue baking as they cool.
- Add Toppings and Cool: While cookies are hot, sprinkle crushed candy canes and mini marshmallow bits on top. Let cookies rest on the baking sheet for a few minutes before transferring to a parchment-lined surface to cool completely.
Notes
- These cookies come together in one bowl with no chill time, making them quick and easy for holiday baking.
- Using peppermint milk chocolate truffles adds a festive peppermint hot chocolate flavor.
- Keeping part of the truffle exposed prevents it from melting all over the pan and maintains a molten center.
- Remove cookies when slightly underbaked for the best gooey texture as they set while cooling.
- You can substitute other flavored truffles for different variations if desired.
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
Leave a Reply