Hot Chocolate Bomb Cookies (Printable Version)
# What You Need:
→ Cookie Dough
01 -
2 ½ cups (310 g) all-purpose flour
02 -
¾ cup (75 g) unsweetened cocoa powder
03 -
1 tsp baking soda
04 -
½ tsp salt
05 -
1 cup (225 g) unsalted butter, softened
06 -
1 cup (200 g) brown sugar, packed
07 -
½ cup (100 g) granulated sugar
08 -
2 large eggs
09 -
2 tsp pure vanilla extract
→ Ganache Filling
10 -
4 oz (115 g) dark chocolate (70% cocoa), finely chopped
11 -
⅓ cup (80 ml) heavy cream
12 -
Pinch of sea salt
→ Mix-ins & Garnish
13 -
1 ½ cups (75 g) mini marshmallows
14 -
¼ cup (30 g) dark chocolate chips (optional, for topping)
# Steps to Follow:
01 -
In a heatproof bowl, pour hot heavy cream over chopped dark chocolate and let sit for 1 minute. Add a pinch of salt, then whisk until smooth. Chill in the refrigerator for 20–30 minutes until thickened but scoopable.
02 -
In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
03 -
In a large mixing bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy. Beat in eggs one at a time, then add vanilla.
04 -
Gradually mix in the dry ingredients until just combined; do not overmix.
05 -
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
06 -
Scoop 2 tablespoons of dough and flatten it 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, sealing edges and forming a thick, tall cookie ball. Repeat with remaining dough and filling.
07 -
Place cookies 2 inches apart on the baking sheets. Gently press a few extra marshmallows and chocolate chips on top for decoration. Bake for 11–13 minutes, until cookies are set at the edges but still soft in the center. Crack the tops slightly with a spoon if desired for a rustic look.
08 -
Cool on the pan for 10 minutes before transferring to a wire rack. Serve warm for maximum gooeyness.
# Additional Notes:
01 -
For extra gooey centers, add a few more marshmallows just before baking.
02 -
Swap dark chocolate for milk chocolate if preferred.
03 -
These cookies freeze well; reheat briefly in the microwave before serving.
04 -
Pair with a glass of cold milk or a cup of coffee.