Easy Hot Chocolate Marshmallow Fluff Stuffed Cookies
Soft cocoa cookies filled with gooey marshmallow fluff. Perfect for chocolate lovers and easy to make!
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
