Hot Chocolate Bomb Cookies

These Hot Chocolate Bomb Cookies bring together the fun of a molten chocolate center and gooey marshmallows all wrapped inside a rich, chunky cookie. Serve them straight from the oven for a cozy winter treat or any time you crave something over the top and chocolatey.

The first time I made these cookies for a snow day movie night they disappeared before the movie even started and now my friends request them whenever the weather turns chilly

Ingredients

• All purpose flour: provides the necessary structure for thick yet tender cookies look for unbleached flour for the best texture
• Unsweetened cocoa powder: brings extra richness and depth process Dutch or natural both work but ensure it smells fresh and chocolaty
• Baking soda: ensures the cookies rise just enough check that your baking soda is no older than six months for best lift
• Salt: enhances and balances the overall flavors always use fine sea salt for even seasoning
• Unsalted butter: creates a soft crumb and rich flavor buy good quality butter for best results
• Brown sugar: adds moisture and a hint of caramel flavor packed brown sugar gives a chewier texture
• Granulated sugar: guarantees a crisp edge and balances sweetness use fine pure cane sugar
• Large eggs: bind everything and add richness go for fresh eggs with sturdy yolks
• Pure vanilla extract: rounds out the chocolate make sure to use real vanilla not imitation
• Dark chocolate for ganache: use at least seventy percent cocoa for a deep melt choose a good brand for smooth ganache
• Heavy cream: gives the filling a silky texture full fat cream is best
• Sea salt in the ganache: enhances the chocolate flavor do not skip
• Mini marshmallows: melt into soft gooey pockets pick fresh marshmallows snip larger ones if needed
• Dark chocolate chips optional for topping: gives shine and a fudgy bite use real chocolate chips instead of chocolatey candy

Step-by-Step Instructions

Make Ganache:

Pour hot heavy cream over fine chopped dark chocolate in a heatproof bowl wait one minute then add sea salt and whisk until fully smooth refrigerate for twenty to thirty minutes until thick but scoopable consistency is key so it will not leak from the cookie

Mix Dry Ingredients:

Blend flour cocoa powder baking soda and salt in a bowl mix thoroughly until cocoa has no lumps and everything looks even

Cream Butter and Sugars:

Beat softened butter brown sugar and granulated sugar with an electric mixer on medium speed for at least three minutes until fluffy and pale this creates that classic chewy cookie base

Add Eggs and Vanilla:

Beat in eggs one at a time then mix in vanilla extract scrape the sides of the bowl to make sure everything is evenly combined

Combine Wet and Dry Ingredients:

Slowly add the flour mixture into the wet ingredients just until incorporated do not overmix or the cookies may turn out tough

Shape and Fill Cookies:

Scoop two tablespoons of dough and flatten in your palm place one heaping teaspoon of chilled ganache and a few mini marshmallows in the center top with an additional tablespoon of dough gently pinch and shape to completely seal the filling

Decorate Cookies:

Space the cookies two inches apart on parchment lined baking sheets press extra marshmallows and chocolate chips on top for a bakery look

Bake:

Bake in a preheated oven at three hundred fifty degrees Fahrenheit for eleven to thirteen minutes edges should look set but the centers will be soft for best gooey texture use a spoon to gently crack the tops for that rustic effect

Cool and Serve:

Let cookies cool on the baking sheet ten minutes so the center can firm up then move to a wire rack enjoy while still warm for the iconic hot chocolate bomb burst

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You Must Know

• High in chocolate flavor from three sources for cookie and filling
• Best enjoyed fresh and warm while marshmallows are gooey
• Can be frozen either baked or unbaked for future cravings
• Marshmallow pockets make every bite different and fun

I love using dark chocolate here because the bittersweet creamy ganache keeps these cookies from being overly sweet and reminds me of watching holiday movies with my sister covered in blankets and sneaking cookies off the tray before they finished cooling

Storage Tips

Store cooled cookies in an airtight tin at room temperature for three days For longer storage freeze raw dough balls with filling on a sheet until hard then transfer to a bag and bake from frozen adding two extra minutes to bake time Freezing after baking also works and you can microwave each cookie fifteen seconds for a gooey center even from frozen

Ingredient Substitutions

You can use semisweet chocolate if dark is too intense for your taste Swap mini marshmallows for slightly chopped larger ones if needed For a nutty variation stir in half a cup chopped toasted pecans with the dough Dairy free butter and coconut cream can sub for butter and heavy cream but taste and texture will change

Serving Suggestions

Serve these cookies slightly warm with a tall glass of milk or a mug of coffee For an extra indulgent treat pile a few cookies into a bowl and top with vanilla ice cream Their dramatic gooey center also makes them a fun choice for holiday dessert boards

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Chocolate Cookie Traditions

Hot chocolate inspired treats are a wintertime tradition in many families The combination of chocolate and marshmallow has roots in classic American campfires and chilly evenings I love that this cookie recipe combines the theatrical joy of hot chocolate bombs with the familiar comfort of a homemade cookie

Recipe FAQs

→ How do I achieve a gooey center?

Chill the ganache filling before wrapping it inside the dough and add extra marshmallows just before baking to keep the centers soft and melted.

→ Can I substitute milk chocolate for dark chocolate?

Yes, milk chocolate can be swapped for dark chocolate if you prefer a sweeter, creamier filling inside your cookies.

→ What's the best way to serve these cookies?

Serve the cookies warm straight from the oven or reheat briefly to enjoy the gooey chocolate and marshmallow centers.

→ Are these cookies freezer-friendly?

Absolutely. Store cooled cookies in an airtight container and freeze. Reheat in the microwave for a freshly baked texture.

→ What allergens are present in this dessert?

These cookies contain wheat, eggs, and dairy. Chocolate and marshmallows may contain soy or traces of other allergens—check labels carefully.

→ Can I make the dough ahead of time?

Yes, the dough can be made in advance and refrigerated for up to 48 hours. Bring to room temperature before assembling and baking.