Easy Hot Chocolate Marshmallow Fluff Stuffed 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.
• 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: The star of the show! You can use store-bought or try my homemade recipe.
• Mini marshmallows & chocolate shavings for topping (optional)

• Mixing bowls
• Stand Mixer, Electric mixer or hand whisk
• Measuring cups and spoons
• Baking sheets – I love using the airbake ones when making cookies. They’re a game changer for perfect cookies every time!
• Parchment paper
• Cookie scoop or spoon
• Piping bag or zip-top bag
• Round Piping Tip, I used a 1A Wilton Tip
• Kitchen Scale

1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
2. Cream the butter and sugars together in a large bowl until light and fluffy.
3. Add the egg, egg yolk, milk, and vanilla to the butter mixture and mix until well combined.
4. In a separate bowl, whisk together the all-purpose flour, cake flour, baking powder, cornstarch, baking soda, salt, and cocoa powder.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the white, dark, and milk chocolate chunks.
7. Scoop out the dough using a cookie scoop or spoon and place on the prepared baking sheets.
8. Refrigerate the dough balls overnight or freeze for at least an hour to prevent spreading.
9. Bake for 10-12 minutes or until the edges are set and the centers are still slightly soft.
10. Let the cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
11. Pipe the marshmallow fluff into the center of each cookie using a piping bag or zip-top bag fitted with a round piping tip so that it can break through the top of the cookie to fill. I used a 1A tip.
12. Top with mini marshmallows & chocolate shavings if using

There you have it – the ultimate cookie for hot chocolate and marshmallow lovers! These Easy Hot Chocolate Marshmallow Fluff Stuffed Cookies are not only delicious to eat but also fun to make. The rich chocolate flavor paired with the gooey marshmallow center creates a heavenly combination that will satisfy any sweet tooth. Perfect for sharing with loved ones or indulging by yourself, these cookies are sure to become a favorite in your household. So, what are you waiting for? Grab your ingredients and start baking these irresistible cookies today! And don’t forget to share your creations with me – I’d love to see how they turn out. Happy baking!

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.

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 thoroughly before baking and check your oven temperature to ensure it’s accurate.

• · 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.

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