Easy Hot Chocolate Marshmallow Fluff Stuffed Cookies
Looking for the perfect cookie recipe? Try these Easy Hot Chocolate Marshmallow Fluff Stuffed Cookies! They’re packed with cocoa, chocolate chunks, and a gooey marshmallow center. Perfect for any chocolate lover!
These Easy Hot Chocolate Marshmallow Fluff Stuffed Cookies are soft, chewy, and full of gooey marshmallow goodness. Each cookie has a sweet marshmallow fluff center that melts as it bakes and oozes out when you bite in for a delicious marshmallowy bite every time.
If you love stuffed cookies, you’ll love my Nutella Stuffed Kinder Bueno Cookies and Birthday Cake Oreo Stuffed Cookies with Frosting. Or try my Healthy No-Bake Samoa Cookies or Coconut Sugar Chocolate Chip Cookies with Brown Butter for healthier refined sugar free options.
Why You’ll Love These Hot Chocolate Marshmallow Stuffed Cookies
Here’s What You’ll Need to Make the Hot Cocoa Cookies:
- ½ cup/125g butter (salted or unsalted – if using salted, omit salt): Adds richness and moisture to the cookies.
- ¾ cup/150g dark brown sugar: Provides a deep, molasses-like sweetness.
- ½ cup/100g white granulated sugar: Adds sweetness and helps with the cookie’s texture.
- 1 medium/large egg + 1 egg yolk: Adds structure and richness.
- 1 tbsp milk: Helps to moisten the dough.
- 1 tsp vanilla: Adds a lovely flavor.
- 1 and 2/3 cups/200g all-purpose flour: The main structure of the cookie.
- ¾ cup/100g cake flour: Makes the cookies tender.
- 1.5 tsp baking powder: Helps the cookies rise.
- 1.5 tsp cornstarch: Keeps the cookies soft.
- ½ tsp baking soda: Helps the cookies spread.
- ½ tsp salt: Enhances all the flavors.
- ½ cup/50 grams cocoa powder: Gives the cookies their chocolatey flavor.
- 1/4 cup/25 grams hot cocoa mix: Adds extra richness & hot cocoa flavour
- 2/3 cup/100 grams white chocolate: Adds sweetness and creaminess.
- 2/3 cup/100 grams dark chocolate: Adds a rich, intense chocolate flavor.
- 2/3 cup/100 grams milk chocolate: Adds a balanced chocolate flavor.
- Marshmallow fluff: You can use store-bought or try my easy homemade marshmallow fluff recipe.
- Mini marshmallows & chocolate shavings for topping (optional)
Supplies Needed:
- Stand mixer , Electric mixer or hand whisk
- Mixing bowls
- Measuring Cups & Spoons
- Kitchen Scale
- cookie scoop
- Baking Sheets – I love air bake cookie sheets for cookies
- Parchment paper
- Piping bag or zip-top bag
- Round Piping Tip, I used a 1A Wilton Tip
- Wire Racks for Cooling
Step-by-Step Instructions:
Time needed: 1 hour and 35 minutes
- Prep Your Pan
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Make the Cookie Dough
In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Add Eggs & Vanilla
Mix in the egg, egg yolk, milk, and vanilla until smooth.
- Combine Dry Ingredients
In a separate bowl, whisk together flours, cocoa powder, baking powder, cornstarch, baking soda, and salt.
- Make the Cookie Dough
Gradually mix the dry ingredients into the wet until just combined. Fold in the chocolate chunks.
- Chill Dough
Scoop dough onto the prepared sheets. Chill in the fridge for at least an hour or overnight to prevent spreading.
- Bake
Bake for 10–12 minutes, until edges are set but centers are still soft. Let cookies cool on the sheet for a few minutes, then transfer to a wire rack.
- Add Marshmallow Fluff
Pipe marshmallow fluff into the center of each cookie. I used a Wilton 1A piping tip. Top with mini marshmallows or chocolate shavings, if desired.
Tips for the Best Hot Chocolate Marshmallow Stuffed Cookies
- Chill the dough to prevent spreading while baking.
- Use a kitchen scale if possible for the most accurate results when baking.
- Ensure your ingredients are at room temperature before mixing to helps make light and fluffy cookies.
- Don’t overmix: Overmixing can make cookies tough.
- Use quality chocolate for the best taste
Storage
Store these easy hot chocolate marshmallow cookies in an airtight container at room temp or in the refrigerator for up to 1 week.
PRO TIP: Add a slice of bread to help keep cookies extra soft.
Frequently Asked Questions:
Yes, you can use regular marshmallows, but the texture might be slightly different. If using regular marshmallows, I would stuff the cookie with the marshmallow before baking. Try my homemade vanilla bean marshmallows if using marshmallows instead of fluff.
Absolutely! You can freeze the dough balls and bake them straight from the freezer. Just add a couple of extra minutes to the baking time.
Store them in an airtight container in the fridge for up to a week. Reheat for a few minutes in the oven before eating or allow to come to room temperature for best results.
Make sure to chill the dough for a minimum of 1 hour (but I recommend overnight) before baking and check your oven temperature to ensure it’s accurate.
Tips for the Best Hot Chocolate Stuffed with Marshmallow Fluff Cookies
- Chill the Dough: Refrigerate the dough balls overnight or freeze for at least an hour before baking to prevent spreading and ensure a thicker, chewier cookie.
- Measure Ingredients Accurately: Use a kitchen scale to measure your ingredients in grams for the best results. If you don’t have a scale, be sure to spoon and level your flour to avoid overpacking.
- Room Temperature Butter: Make sure your butter is at room temperature or slightly chilled before creaming with the sugars. This will help incorporate air into the dough, making the cookies light and fluffy.
- Don’t Overmix: When adding the dry ingredients to the wet ingredients, mix until just combined. Overmixing can result in tough cookies.
- Bake on Parchment Paper: Line your baking sheets with parchment paper to prevent sticking and ensure even baking.
- Check Oven Temperature: Use an oven thermometer to ensure your oven is at the correct temperature. An inaccurate oven can lead to under or overbaked cookies.
- Watch the Bake Time: Bake the cookies until the edges are set, and the centers are still slightly soft. The cookies will continue to cook on the baking sheet after you take them out of the oven.
- Cool Slightly Before Adding Fluff: Allow the cookies to cool slightly before piping the marshmallow fluff into the centers. This will prevent the fluff from melting and making a mess.
- Use High-Quality Chocolate: Using good quality chocolate will make a noticeable difference in the flavor of your cookies.
More Christmas Recipes You’ll Love:
- Irresistible Biscoff Toffee Crack
- Christmas Reindeer Crack Toffee (Easy Saltine Toffee Recipe for Kids)
- Santa Buttercream Frosting Board: A Festive Dessert Board for Your Holiday Gatherings
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Easy Hot Chocolate Marshmallow Fluff Stuffed Cookies
Equipment
- Stand mixer , Electric mixer or hand whisk
- Mixing bowls
- Measuring Cups & Spoons
- Kitchen Scale
- Baking Sheets – I love air bake cookie sheets for cookies
- Parchment Paper
- Piping bag or zip-top bag
- Round Piping Tip, I used a 1A Wilton Tip
- Wire Racks for Cooling
- cookie scoop
Ingredients
- 125 g ½ cup / 1 stick butter, salted or unsalted – if using salted, omit salt
- 150 g ¾ cup, packed dark brown sugar
- 100 g ½ cup granulated white sugar
- 1 medium/large egg + 1 egg yolk
- 1 tbsp 15 ml milk
- 1 tsp 5 ml vanilla extract
- 200 g 1 2/3 cups all-purpose flour
- 100 g ¾ cup cake flour
- 1.5 tsp baking powder
- 1.5 tsp cornstarch
- ½ tsp baking soda
- ½ tsp salt omit if using salted butter
- 50 g ½ cup cocoa powder
- 100 g ¾ cup white chocolate, chopped
- 100 g ¾ cup dark chocolate, chopped
- 100 g ¾ cup milk chocolate, chopped
- Marshmallow fluff – 1 jar store-bought or 1 batch of my homemade recipe
Instructions
Prep Your Oven & Pan
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
Cream Butter & Sugars
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.125 g ½ cup / 1 stick butter, salted or unsalted – if using salted, omit salt, 150 g ¾ cup, packed dark brown sugar, 100 g ½ cup granulated white sugar
Add Eggs & Vanilla
- Mix in the egg, egg yolk, milk, and vanilla until smooth.1 medium/large egg + 1 egg yolk, 1 tbsp 15 ml milk, 1 tsp 5 ml vanilla extract
Combine Dry Ingredients
- In a separate bowl, whisk together flours, cocoa powder, baking powder, cornstarch, baking soda, and salt.200 g 1 2/3 cups all-purpose flour, 100 g ¾ cup cake flour, 1.5 tsp baking powder, 1.5 tsp cornstarch, ½ tsp baking soda, ½ tsp salt, 50 g ½ cup cocoa powder
Make the Cookie Dough
- Gradually mix the dry ingredients into the wet until just combined. Fold in the chocolate chunks.100 g ¾ cup white chocolate, chopped, 100 g ¾ cup dark chocolate, chopped, 100 g ¾ cup milk chocolate, chopped
Chill Dough
- Scoop dough onto the prepared sheets. Chill in the fridge for at least an hour or overnight to prevent spreading.
Bake & Stuff
- Bake for 10–12 minutes, until edges are set but centers are still soft. Pipe marshmallow fluff into the center of each cookie while they are still hot. Top with mini marshmallows or chocolate shavings, if desired. Let cookies cool on the sheet for a few minutes, then transfer to a wire rack.Marshmallow fluff – 1 jar store-bought or 1 batch of my homemade recipe
I just made these and they were a hit! Perfect texture and perfect amount of marshmallow! The kids ate them up! Will def make again
Thank you so much for your feedback. So happy to hear you and the kids enjoyed them as much as my kiddos do!