hot chocolate stuffed cookies
A marshmallow pull is almost as satisfying as a cheese pull.
I realized when I put up my 2025 Cookie Box that I was behind not two but three recipes, and we just cannot have that in good conscience. So, this week is a bit of an oh shit I need to put everything up bonanza, which is why my front page is suddenly inundated with sweets. And, of course, our Sheet Pan Cranberry Glazed Salmon because I guess we need dinner, too.
I am a sucker for hot chocolate; outside of coffee, it is probably my favorite non-water beverage that I crave pretty often once the temps hit below 80 degrees. What’s better, then, than a batch of Hot Chocolate Stuffed Cookies?
Think: a double chocolate cookie stuffed with several mini marshmallows to create that divine stretch when the cookie is broken in half. So simple but just gorgeous for gifting or snarfing yourself. The texture is chewy as a good cookie should be, no cakeyness to be found here.
How the fuck do you spell “cakeyness”? Cakiness? Cakyness? They all look like the brand names of a prescription medication.
Anyway.
You’re a Hottie
The cookie dough is nothing new for an FMG double chocolate cookie, except we’re also adding some black cocoa powder for a deeper color and richer chocolate flavor. If you can’t find black cocoa, you can sub out with an equal amount of regular cocoa powder (which is already built into the recipe otherwise), just don’t expect as dark a hue.
Cream butter, brown sugar, and sugar, then whip in two eggs, one at a time, and some vanilla. Add in flour, cocoa powder, the black cocoa, baking soda, and a pinch of salt. Mix until just combined. The dough will be a bit sticky but should adhere to itself well when you handle it in your palm.
Scoop out a big mound of dough, about 3 tablespoons worth, and flatten gently into a disc. Plop several mini marshmallows in the center. Fold the dough around the mallows until mostly covered. A bit of the white can peep out!
Roll the dough into a ball and set onto your baking sheet. Because these cookies are on the bigger side, I recommend not placing any more than 6 cookies on a sheet, 5 if your sheet is smaller.
Bake the cookies 8 minutes. Pull the pan from the oven and whack against the counter a few times like you’re pissed your electricity got shut off. Return to the oven for 3-4 minutes longer until the edges are set up but the centers are still soft. Cool on the baking sheet. Lather, rinse, and repeat for the remaining dough.
Santa will certainly love a plate of these and a cold glass of milk (soy, if your local Claus is lactose) by the fireplace on Christmas Day. I guess your family and friends will, too, as you’re gathered merrily on high.
Don’t forget yourself, too. If you’re baking these, you have every right to enjoy a few before packing the rest up and shipping them off to deliver smiles to everyone on your list. Self care is important!
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
This choc is lit:
hot chocolate stuffed cookies
Ingredients
- 2 sticks butter, softened
- 3/4 cup dark brown sugar
- 1/2 cup sugar
- 2 large eggs, at room temperature
- 2 tsp vanilla extract
- 2 cups all purpose flour
- 1/2 cup cocoa powder
- 1/4 cup black cocoa powder
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 cup mini marshmallows
Instructions
- Preheat oven to 350 degrees. Line a large baking sheet with parchment.
- In a bowl, cream the butter, brown sugar, and sugar until soft and fluffy. Whip in the eggs, one at a time, then the vanilla. Add the flour, cocoa powder, black cocoa powder, baking soda, and salt. Mix until just combined.
- Scoop heaping 3 tablespoon sized mounds of dough and flatten into a disc. Add 8 mini marshmallows to the center, then press the dough together and roll into a ball. Set onto the prepared baking sheet, fitting no more than 5-6 cookies to allow space for spread.
- Bake the cookies 8 minutes, then remove the pan from the oven and tap firmly against the counter a few times. Return to the oven for an additional 3-4 minutes. Remove and let cool on the baking sheet.
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