Hot Chocolate Bomb Cookies (Print Version)
Chocolate cookies bursting with rich ganache and gooey marshmallows—indulgently warm for chilly nights.
# Ingredients:
→ Cookie Dough
01 -
310 g all-purpose flour
02 -
75 g unsweetened cocoa powder
03 -
1 tsp baking soda
04 -
0.5 tsp salt
05 -
225 g unsalted butter, softened
06 -
200 g packed brown sugar
07 -
100 g granulated sugar
08 -
2 large eggs
09 -
2 tsp pure vanilla extract
→ Ganache Filling
10 -
115 g dark chocolate (70% cocoa), finely chopped
11 -
80 ml heavy cream
12 -
Pinch of sea salt
→ Mix-ins & Garnish
13 -
75 g mini marshmallows
14 -
30 g dark chocolate chips (optional, for topping)
# Steps to Follow:
01 -
Place chopped dark chocolate in a heatproof bowl. Heat heavy cream until just simmering, then pour over the chocolate. Allow to sit for 1 minute. Add a pinch of sea salt, then whisk until smooth and glossy. Chill in the refrigerator for 20 to 30 minutes, until the ganache thickens but remains scoopable.
02 -
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly combined.
03 -
In a large mixing bowl, cream softened butter, brown sugar, and granulated sugar with an electric mixer until light and fluffy. Beat in eggs one at a time, then add vanilla extract, mixing thoroughly.
04 -
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing to ensure a tender texture.
05 -
Preheat oven to 175°C (350°F). Line two baking sheets with parchment paper.
06 -
Scoop approximately 2 tablespoons of dough and flatten slightly in your hand. Place 1 heaping teaspoon of chilled ganache and 4–5 mini marshmallows in the center. Top with another tablespoon of dough, encasing the filling completely and sealing the edges to form a thick ball. Repeat with remaining dough and filling.
07 -
Arrange cookie balls 5 cm apart on prepared baking sheets. Gently press extra mini marshmallows and, if using, chocolate chips onto the tops for decoration.
08 -
Bake for 11 to 13 minutes, until the edges are set and centers remain soft. For a rustic look, gently crack the tops with a spoon immediately after baking if desired.
09 -
Allow cookies to cool on the baking sheet for 10 minutes, then transfer to a wire rack. Serve warm to enjoy molten centers and gooey marshmallow.
# Additional Notes:
01 -
For extra gooey centers, add a few more mini marshmallows before baking.
02 -
You may substitute milk chocolate for dark chocolate in the ganache to suit your taste.
03 -
Cookies freeze well and can be reheated in the microwave for a warm, gooey center.
04 -
Pair these cookies with a glass of cold milk or a cup of coffee.