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Hot Cocoa Marshmallow Fluff Stuffed Cookie halves stacked on top of each other to show filling

Easy Hot Cocoa Marshmallow Fluff Stuffed Cookies

These Hot Cocoa Marshmallow Cookies are made with three kinds of chocolate and a gooey marshmallow fluff centre. The cookies are baked first, then filled with marshmallow fluff while still warm. A fun homemade Christmas cookie for holiday baking and cookie trays.
Prep Time 20 minutes
Cook Time 12 minutes
Chilling time 1 hour
Total Time 1 hour 32 minutes
Serving Size 12 Cookies
Calories: 420kcal

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 of store-bought or try my easy homemade marshmallow fluff recipe.

Instructions

Prep Your Oven & Pan

  • Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
    parchment lined baking sheet

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
    butter, brown sugar and flour in bowls for easy hot chocolate cookies

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
    butter, brown sugar and flour mixed together with eggs

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
    flour, baking powder and salt mixed together in a glass bowl with metal whisk

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
    butter, brown sugar and flour, eggs mixed together with chocolate chips to mix in hot chocolate cookies

Chill Dough

  • Use a kitchen scale to divide the dough into 12 equal portions, approximately 95g (3.4 oz) each, so the cookies bake evenly. Roll into balls and place on parchment-lined baking sheets. Cover and refrigerate for at least 1 hour or overnight to help limit spreading. While chilling, make the marshmallow fluff if making your own.
    rolled hot cocoa cookie balls

Bake & Stuff

  • Bake for 10–12 minutes, until the edges are set but the centers are still soft. While the cookies are still warm, fill a piping bag fitted with a large round tip, such as a Wilton 1A, with marshmallow fluff. Gently insert the tip into the top center of each cookie and squeeze slowly to fill, stopping when the cookie begins to puff slightly or the fluff reaches the opening. Avoid overfilling, which can split the cookie.
    Top with mini marshmallows or chocolate shavings, if desired. Let the cookies firm up on the baking sheet before carefully transferring them to a wire rack.
    Marshmallow fluff
    hot chocolate cookie topped with marshmallow fluff and chocolate shavings

Notes

  • Marshmallow Fluff: Store-bought marshmallow fluff works well, but you can also make your own using my Homemade Marshmallow Fluff recipe.
  • Don't Overbake: The cookies should look set around the edges but still slightly soft in the centre when you remove them from the oven. They'll continue to firm up as they cool.
  • Measuring Flour: Spoon the flour into your measuring cup and level it off rather than scooping directly from the bag. Too much flour can make the cookies dry instead of soft and chewy.
  • Make Ahead & Freezing: These cookies are great for prepping ahead for Christmas cookie trays! You can make the dough up to 48 hours in advance and keep it covered in the fridge, or freeze the scooped cookie dough for up to 3 months. You can also freeze the baked cookies without the marshmallow filling for up to 3 months. Thaw them at room temperature, then add the marshmallow fluff before serving for the best texture.