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
Scale
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 1/4 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
