Ultimate Molten Hot Chocolate Cookies: Easy, Fudgy, & Festive No-Chill Recipe
Prepare to fall in love with these extraordinary hot chocolate cookies! Imagine biting into a soft, intensely fudgy chocolate cookie, adorned with delightful marshmallow swirls and topped with crunchy peppermint candy canes and adorable tiny dried marshmallows. But the real magic lies within: a glorious molten, rich hot chocolate center that you can practically drink! These cookies are designed for ultimate convenience, coming together in just one bowl with absolutely no chill time required. This means you can go from craving to indulging in these warm, gooey delights in under 30 minutes, making them the perfect last-minute treat for any occasion.
The secret to their decadent, drinkable center is a simple chocolate truffle, nestled gently into the heart of each cookie dough ball. As the cookies bake, this truffle transforms into a luscious, molten hot chocolate filling, creating an unexpected and utterly irresistible surprise with every bite. For an extra festive twist, we’ve used peppermint milk chocolate Lindor truffles, infusing each cookie with the cozy, refreshing flavor of peppermint hot chocolate. Whether it’s a chilly winter evening, Christmas celebration, or any holiday gathering, these easy hot chocolate cookies are sure to become a cherished part of your baking repertoire.
If you’re a true marshmallow and chocolate enthusiast, you absolutely must try my marshmallow cookie recipe next – it’s another crowd-pleaser!
[feast_advanced_jump_to]
☕ Why You’ll Absolutely LOVE These Hot Chocolate Cookies
These hot chocolate cookies aren’t just any ordinary chocolate cookies; they’re an experience! Here’s why they’ll quickly become your go-to recipe:
- Molten Hot Chocolate Filling: The star of the show! By strategically placing a chocolate truffle inside each cookie, we create incredible pockets of warm, gooey, molten hot chocolate right in the center. It’s like having a sip of rich hot chocolate with every bite of fudgy cookie. This unique feature elevates these from simple cookies to a truly decadent dessert.
- Chewy Marshmallow Swirls: We don’t just stop at a molten center! Marshmallow fluff is delicately swirled throughout the cookie dough, adding a beautiful visual appeal and a delightful chewy texture. These chunky, tender marshmallow bits complement the fudgy cookie and molten chocolate perfectly.
- Quick & Easy, No-Chill Recipe: Forget about waiting! This recipe is designed for instant gratification. There’s no lengthy chilling required for the dough, meaning you can mix, scoop, bake, and enjoy these incredible cookies in about 30 minutes from start to finish. It’s perfect for last-minute cravings or unexpected guests.
- Unbelievably Soft & Fudgy Texture: Each cookie boasts crisp, slightly chewy edges that give way to an incredibly soft, moist, and intensely fudgy interior. The texture is reminiscent of a rich chocolate brownie, providing a luxurious mouthfeel that contrasts wonderfully with the molten center and chewy marshmallow swirls.
- Perfect for Any Festive Occasion: With the option to add peppermint truffles and candy cane toppings, these cookies scream “holiday season”! They are ideal for Christmas parties, winter gatherings, or simply making a cozy evening feel a little more special. Their festive look and flavor make them a joyful addition to any celebration.
For a truly indulgent experience, serve these hot chocolate cookies with a comforting mug of my favorite lemon meringue white hot chocolate, or enjoy them alongside an easy gingerbread latte for the ultimate winter treat!
📝 Key Ingredients for Decadent Hot Chocolate Cookies
Mastering these cookies is easy, but understanding your ingredients makes all the difference! Here’s a detailed look at what you’ll need and why.
Full steps and ingredients with precise measurements are provided in the comprehensive recipe card below.
- Chocolate Truffles: The heart of your molten center! Lindor (Lindt) chocolate truffles are highly recommended because of their ultra-creamy, fast-melting ganache core, which creates that perfect “drinkable” hot chocolate effect. While peppermint is fantastic for a festive touch (like these peppermint cookie truffles), feel free to experiment with other Lindor flavors like classic milk chocolate, dark chocolate, or even white chocolate to customize your cookies. This recipe yields about 15 cookies, so you’ll need roughly 15 truffles.
- Mallow Bits (Dried Mini Marshmallows): These are the small, crunchy, dried marshmallows often found in hot chocolate mixes. Unlike soft mini marshmallows, mallow bits retain their shape and provide a delightful textural crunch when sprinkled on top of the warm cookies, enhancing that authentic hot chocolate experience. They make an ideal, shelf-stable topping.
- Marshmallow Fluff: This is key for creating those signature chewy, gorgeous marshmallow swirls throughout your cookie dough. Its sticky, airy texture ensures it incorporates beautifully into the dough, providing bursts of sweetness and chewiness. Have extra fluff? Use it to top my lemon bars with graham cracker crust for a unique lemon s’mores bar!
- Cocoa Powder: For these fudgy hot chocolate cookies, natural cocoa powder is your best friend. It reacts with the baking soda in the recipe, contributing to the lift and characteristic fudgy texture. Dutch-processed cocoa, while great for darker color, would not provide the necessary acid for the baking soda to work effectively in this specific recipe.
- All-Purpose Flour: The structural foundation of our cookies. For the most consistently accurate results, always weigh your flour using a kitchen scale. If you don’t have a scale, measure by stirring the flour in its bag to aerate it, then gently spoon it into a measuring cup. Level off any excess with the flat edge of a knife, being careful not to pack the flour down into the cup.
- Brown Sugar & Granulated Sugar: The combination of these two sugars creates the perfect balance of sweetness, moisture, and chewiness. Brown sugar adds depth of flavor and ensures a soft, moist texture, while granulated sugar contributes to crisp edges and overall sweetness.
- Melted Butter: Using melted butter is crucial for the fudgy, brownie-like texture of these cookies. Ensure it’s cooled to about room temperature to prevent it from scrambling the egg when combined.
- Egg: Acts as a binder, adding moisture and richness, and helping to create that beautiful ribbon-like consistency when whisked with the sugars.
- Vanilla Extract & Sea Salt: Essential flavor enhancers! Vanilla deepens the chocolate notes, while a touch of sea salt balances the sweetness and brings out the complexity of the chocolate.
- Baking Soda: Our leavening agent, working with the natural cocoa powder to give the cookies a slight lift and contributes to their soft, tender crumb.
- Crushed Candy Canes: (Optional but highly recommended) These add a festive crunch and a burst of refreshing peppermint flavor, perfectly complementing the peppermint truffles and giving the cookies that quintessential holiday feel.
For more holiday baking inspiration, these pistachio chocolate chip cookies, with their brown butter cardamom dough and rich pistachio flavor, are also an excellent festive choice!
👩🍳 How to Make Easy Molten Hot Chocolate Cookies Step-by-Step
Get ready to whip up these incredible cookies in record time!
Preparation is Key: Begin by placing your chocolate truffles into the freezer. They need to freeze completely for at least 30 minutes before you start making the dough. This crucial step helps prevent them from melting too quickly in the oven and ensures that luscious molten center. While the truffles are freezing, preheat your oven to 355°F (180°C).
Step 1: Whisk Sugars & Egg: In a large mixing bowl (remember, this is a one-bowl recipe!), combine the packed brown sugar, granulated sugar, and sea salt. Add the room temperature large egg. Using a whisk, vigorously whisk these ingredients together for 2-3 minutes until the mixture becomes noticeably thick, creamy, and pale in color. When you lift the whisk, the mixture should fall back into the bowl in thick, visible ribbons that hold their shape for a moment before dissolving.
Step 2: Incorporate Wet Ingredients: Pour the cooled melted butter and vanilla extract into the whisked sugar and egg mixture. Continue to whisk well until all the ingredients are thoroughly combined and the mixture is smooth and glossy. The butter should be cool enough not to cook the egg.
Step 3: Add Dry Ingredients: Sift the all-purpose flour, natural cocoa powder, and baking soda directly over the wet ingredients in the bowl. Using a spatula, gently fold the dry ingredients into the wet. Continue folding just until the mixture is smooth and no dry streaks or pockets of flour remain. Be careful not to overmix, as this can lead to tough cookies.
Step 4: Swirl in Marshmallow Fluff: Spread the marshmallow fluff over the top of your cookie dough. Now, here’s a crucial tip for those beautiful swirls: gently fold the marshmallow fluff into the cookie dough no more than three times. Overmixing will cause the fluff to completely disappear into the dough. You want to see distinct, chunky streaks of marshmallow fluff for that lovely chewy texture and visual appeal.
Step 5: Stuff with Truffles: Use a large cookie scoop (a 1.5 tablespoon size works perfectly) to portion out the cookie dough. While the dough is still in the scoop, gently push one of the frozen chocolate truffles directly into the middle of the dough. Carefully press the cookie dough around the top of the truffle, ensuring it’s mostly enclosed but leaving a small part of the chocolate truffle peeking out at the top. This helps prevent the chocolate from spreading too much during baking.
Step 6: Prepare for Baking: Release the truffle-stuffed cookie dough ball from the scoop and place it onto a parchment-lined baking sheet. Ensure the chocolate side (where the truffle is slightly exposed) is facing upwards. Remember to leave enough space, at least 2 inches, between each cookie dough ball to allow for spreading during baking. This step is crucial for achieving a beautiful, contained molten center.
Step 7: Bake to Perfection: Bake the cookies in batches for 8-9 minutes. For the ultimate gooey, molten center, it’s best to take them out when they look slightly underbaked in the middle; they will continue to set and firm up as they cool. The edges should be set, but the center will still be very soft. Do not overbake!
Step 8: Garnish & Cool: Immediately after removing the hot cookies from the oven, sprinkle them generously with crushed candy canes and mallow bits. The residual heat will help the toppings adhere. Allow the cookies to rest on the baking sheet for a few minutes (about 5-10) to firm up slightly before carefully transferring them to a parchment-lined flat surface or wire rack to cool completely. This ensures they don’t break apart while still delicate.
✔️ Expert Tips for Perfect Hot Chocolate Cookies
Achieve cookie perfection with these crucial tips:
- Always Freeze the Chocolate Truffles: This is arguably the most important step for a successful molten center. Freezing the truffles ensures they melt slowly inside the cookie, rather than instantly disintegrating or leaking out onto your baking sheet. A frozen truffle will hold its shape longer, creating that beautiful “pool” of hot chocolate.
- Do Not Overmix the Marshmallow Fluff: The goal is to have visible, chunky marshmallow swirls throughout your cookie dough, providing pockets of chewy sweetness. If you fold the marshmallow fluff more than 2-3 times, it will fully incorporate and disappear into the dough, losing its distinctive texture and visual appeal.
- Leave Part of the Chocolate Truffle Uncovered: When wrapping the cookie dough around the frozen truffle, make sure a small portion of the truffle remains exposed at the top. This small opening helps to contain the melting chocolate within the cookie’s core, preventing it from bursting out and making a mess on your baking sheet. It allows the chocolate to melt inwards, forming that perfect gooey pool.
- Don’t Overbake for Optimal Gooeyness: For truly molten centers and fudgy cookies, bake them until the edges are just set and the centers still look slightly underbaked. They will continue to cook from residual heat as they cool on the baking sheet. Pulling them out a minute too early is better than a minute too late when aiming for gooey perfection.
- Measure Flour Accurately: Baking is a science! Using too much flour can lead to dry, crumbly cookies, while too little can make them spread excessively. Always weigh your flour for the most accurate results, or use the spoon-and-level method if you don’t have a scale.
🌟 Variations and Customizations
These hot chocolate cookies are fantastic as is, but here are some ideas to make them uniquely yours:
- Truffle Flavors: While peppermint is festive, don’t limit yourself! Try dark chocolate Lindor truffles for a richer, more intense chocolate experience, white chocolate for a creamy contrast, or even caramel-filled truffles for a salted caramel hot chocolate cookie.
- Marshmallow Options: If you don’t have marshmallow fluff, you can try finely dicing regular soft mini marshmallows and folding them into the dough, though they won’t create the same distinct swirls. For toppings, regular mini marshmallows can be lightly toasted under the broiler for a s’mores-like effect after baking (watch carefully!).
- Topping Alternatives: Instead of candy canes, consider a drizzle of melted white or dark chocolate, sprinkles for a pop of color, or finely chopped nuts for added texture. A dusting of cocoa powder or powdered sugar can also look elegant.
- Spice it Up: For a Mexican hot chocolate twist, add a pinch of cinnamon and a tiny dash of cayenne pepper to the dry ingredients for a subtle warmth and kick.
- Nutty Addition: Fold in about ½ cup of chopped pecans or walnuts with the dry ingredients for a delightful crunch and nutty flavor.
🥄 Make Ahead and Storage Tips
These hot chocolate cookies are so delicious, you’ll want to plan ahead!
Make Ahead (Unbaked Dough): You can prepare the cookie dough balls, stuff them with frozen truffles, and store them unbaked for later. Simply place the formed cookie dough balls in an airtight container or freezer-safe bag. They can be refrigerated for up to 2 days, or frozen for up to 2 months. When ready to bake, you can bake them directly from frozen, adding an extra 2-4 minutes to the baking time.
Storage (Baked Cookies): Once baked, store the cooled hot chocolate cookies in an airtight container. At room temperature, they will stay fresh for 1-2 days, though the molten center will solidify. For extended freshness, refrigerate them for up to 3 days. To revive that gooey, molten center, gently reheat the refrigerated cookies in the microwave for 10-15 seconds or in a warm oven for a few minutes before eating. You can also freeze baked cookies in an airtight bag or container for up to 2 months. Thaw at room temperature and reheat as desired for that fresh-baked experience.
❔ Can I Omit the Chocolate Truffle Filling?
While you certainly *can* omit stuffing the cookies with a chocolate truffle, it’s important to understand that the truffle is what creates the signature molten hot chocolate center that truly sets these cookies apart. Without it, you’ll still have a delicious, fudgy chocolate cookie with marshmallow swirls, but you’ll miss out on that unique, decadent “drinkable” hot chocolate experience that makes this recipe so special and gives it its name!
If you’re looking to capture that specific molten effect, I highly recommend using the truffles. You can easily find the same peppermint chocolate truffles I used online, or choose your favorite flavor!
📖 Recipe FAQs
Through extensive testing, I’ve found that fully covering the chocolate truffle often leads to the molten chocolate leaking out and spreading all over the cookie tray as it melts. Leaving a small portion of the chocolate exposed allows it to melt inward and create a beautiful, contained pool inside and on top of the cookie. This ensures you get that rich, molten center without the mess. Refer to the step-by-step photos of the cookie dough balls for a visual guide!
Freezing the chocolate truffle is a critical step to achieve the perfect molten center. A frozen truffle will melt more slowly in the oven, allowing the cookie dough to bake around it and form a protective shell. If the truffle isn’t frozen, it melts too quickly, potentially bursting out of the cookie or absorbing into the dough, preventing that distinct gooey pool.
Absolutely not! This recipe is specifically designed to be a no-chill cookie dough recipe. You can mix the dough, stuff it with truffles, and bake it immediately. This makes it a fantastic option when you’re short on time or have an immediate craving for warm, fudgy cookies.
Mallow bits, also known as dried mini marshmallows, are small, crunchy, dehydrated marshmallows commonly found in hot chocolate mixes. Unlike soft, fresh marshmallows, they maintain their texture when sprinkled on hot items and provide a lovely, light crunch that perfectly complements the chewy cookie and molten chocolate. They’re typically found in the baking aisle or alongside hot chocolate products.
While you could try using finely diced regular mini marshmallows, they won’t yield the same smooth, chewy swirls as marshmallow fluff. Marshmallow fluff has a unique sticky, airy consistency that creates those distinctive streaks and adds a specific texture to the cookie dough that traditional marshmallows cannot replicate as effectively.
No problem! You can still make these cookies. Simply use two spoons or your hands to form evenly sized balls of cookie dough (about 1.5 tablespoons each). The key is consistency in size to ensure even baking. After forming the ball, flatten it slightly, place the frozen truffle in the center, and carefully mold the dough around it, leaving a small part of the truffle exposed.
🍪 More Related Recipes to Satisfy Your Sweet Tooth
If you loved these hot chocolate cookies, explore these other delightful recipes perfect for any season or celebration:
- Peppermint Sugar Cookies
- Marshmallow Cookies
- Slice and Bake Peppermint Shortbread Cookies
- Christmas Thumbprint Cookies
Did you make this recipe? I would love for you to rate this recipe and hear what you think in the comments below! Share your creation on Instagram and tag @flouringkitchen. Follow me on Pinterestto save and for more recipe ideas.
📖 Recipe
Hot Chocolate Cookies
Mary
Pin Recipe
Shop Ingredients
Equipment
-
1 ½ tablespoon cookie scoop
-
Cookie sheet
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
Shop Ingredients on Jupiter
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
Storage: 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.
Tips:
- Freeze the chocolate truffles
- Don’t overmix the marshmallow fluff into the cookie dough
- Leave part of the chocolate truffle uncovered