Hot chocolate brownie cookie sandwiches made with a fudge brownie cookie that’s swirled with marshmallow and sandwiched with ganache and toasted marshmallow fluff.
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hot chocolate brownie cookie sandwiches
It’s holiday cookie time and what’s more fitting for the cold holiday season than hot cocoa cookies? More specifically, hot cocoa brownie cookies! These are super fudgy and swirled with a very generous amount of marshmallow fluff. Also, to take them to the next level we’re sandwiching them with some torched marshmallow fluff and ganache.
So let’s get into it! 🙂
expert baking tips
Weigh your ingredients:
My recipes are all written in grams because it is the most accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! I will provide standard cup measurements but please note that I have not tested the recipe using cup measurements and therefore can not guarantee your recipe will come out how mine did. Here is my favorite kitchen scale.
Mix the dough carefully:
When adding in the flour, only fold the mixture just until no flour streaks remain. Over mixing the dough leads to more gluten formation, which can make the cookies thicker and more tough in texture.
Under bake for perfect cookies:
Cookies continue baking after they have been taken out of the oven. Once the edges turn slightly golden brown, and the cookies look just a little wet on top still, they are ready to come out. Let the cookies rest on the baking sheet for an additional 5 minutes before transferring them to a wire rack to cool.
The secret to perfectly round cookies:
Wanna know the secret to perfectly round cookies? It’s cookie scooting! Right when the cookies come out of the oven, take a bowl, cup, or biscuit cutter that is just slightly larger than your cookies and place it over one of the cookies. Gently swirl the bowl around the cookie to make the cookie perfectly round (and slightly thicker). And that’s all there is to it!
Get those perfectly crackled brownie tops
The secret to getting those perfectly crackled tops is actually quite simple! All you need to do is whisk together the eggs and sugar to get them nice, light and fluffy prior to adding them to the rest of the brownie batter. Whipping up the eggs and sugar brings more air into the batter, which after baking collapses, forming that perfectly crackled top.
Make your chocolate more chocolatey
Did you know there’s a way to get even more chocolate flavor out of your cocoa powder? This little trick is my favorite way to add more flavor to my chocolate recipes! The trick is to “bloom” your cocoa. Blooming the cocoa means you mix it with a hot liquid and let it sit before adding it to your baked goods. Doing so releases the cocoa powder particles from a very thin membrane on them, exposing cocoa solids and bringing out more flavor. In this recipe, we do that by mixing the cocoa with the hot butter and chocolate mixture.
A note on oven temperature:
Ovens vary and fluctuate in temperature and might not always actually be at the temperature they claim to be at. If you love to bake like I do, I highly recommend getting an oven thermometer. They are super helpful for letting you know when your oven might be lying to you! I use this one.
ingredients for hot chocolate brownie cookie sandwiches:
brownie cookies:
- Semi sweet chocolate chips: We will use these to melt into the dough for the brownie base.
- Unsalted butter: for tenderizing the cookies. You can use salted butter in it’s place, just be sure to omit the added salt.
- Dark brown sugar: for moisture, flavor, and sweetness.
- Egg: for moisture and for binding the batter together. Also, the main contributor for the crackled top!
- Dutch processed cocoa powder: for flavor and lends a bit of structure to the cookie. I recommend dutch processed cocoa powder for the best flavor but you could also use natural unsweetened cocoa powder here.
- All purpose flour: for structure and chewiness.
- Baking powder: for making the cookies rise and be thick!
- Salt: helps to bring out and balance the sweetness of the cookies.
- Marshmallow fluff: for swirling into the brownie cookies. You can use marshmallow creme here as well.
ganache:
- Milk chocolate: you can use chocolate chips or a chocolate baking bar here. I recommend milk chocolate here since that’s where all the sweetness will come from in the ganache – but you can use semi-sweet or dark chocolate here if you prefer a more bitter contrast to the cookie!
- Heavy whipping cream: for thinning out the ganache.
- Marshmallow fluff: for dolloping in the center of the ganache.
how to make hot chocolate brownie cookie sandwiches
Here’s a little look into the process of making the hot chocolate brownie cookie sandwiches. You can find the full recipe at the end of the blog post.
- Melt together the butter and chocolate, then mix in the cocoa powder. In another bowl, whisk together the egg and sugar.
- Fold the melted chocolate mixture into the egg mixture.
- Fold the dry ingredients into the dough.
- Marble the top of the dough with marshmallow fluff.
- Bake the cookies.
- Fill the cookies with ganache and torched marshmallow fluff, then enjoy!
hot chocolate brownie cookie sandwiches recipe q&a
why is my brownie cookie dough so runny?
The batter for these cookies more resembles brownie batter than cookie dough. That’s because, essentially, I’ve taken my fudge brownies and added more flour to them and some baking powder to have enough structure to be a cookie, but not too much flour that it would resemble more of a chocolate cookie rather than brownies. So essentially, yes the batter is more runny than your standard cookie dough would be, but that’s completely normal so do not try to add in more flour!
can I double this recipe?
Of course! Obviously they will not be small batch anymore but small batch isn’t always what we need! I even more strongly recommend measuring by weight if you are going to double the recipe for the best results.
can I make these cookies ahead of time?
You could make the cookie dough ahead of time and let it sit in the fridge for up to 2 days, but please note that the brownies won’t bake up with a crackled top if you let the dough rest.
How to store hot chocolate cookies
Store these cookies in an airtight container at room temperature. They will keep for up to 5 days, but will taste the best 1-3 days after baking.
tools and ingredients:
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did you make this recipe?
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Hot Chocolate Brownie Cookie Sandwiches
Ingredients
Marshmallow Brownie Cookies
- 90 g semi sweet chocolate chips (½ c.)
- 56 g unsalted butter (4 tbsp.)
- 12 g dutch processed cocoa powder (2 tbsp.)
- 90 g dark brown sugar (⅓ c. + 2 tbsp.)
- 1 egg
- 80 g all purpose flour (⅔ c.)
- 1 tsp. baking powder
- ¼ tsp. salt
- 40 g marshmallow fluff (¼ c. + 2 tbsp.)
Ganache
- 75 g heavy whipping cream (⅓ c.)
- 75 g milk chocolate chips or baking bar, chopped (¼ c. + 3 tbsp.)
- 55 g marshmallow fluff (½ c.)
Instructions
Marshmallow Brownie Cookies
- Preheat the oven to 350°F / 175°C. Line a cookie sheet with parchment paper or a silicone baking mat.
- In a small microwave safe bowl, melt together the chocolate chips and butter, stirring every 30 seconds until the mixture is smooth. Then, mix in the cocoa powder until smooth and set aside.
- To another small mixing bowl, add in the egg and brown sugar. Vigorously whisk the egg and sugar together for 1-2 minutes, until the mixture is light and fluffy.
- Add the melted chocolate mixture into the egg mixture, and mix gently until combined.
- Add in the flour, baking powder, and salt. Use a rubber spatula to fold the ingredients just until no flour streaks remain. Note that the batter will be more liquidy like brownie batter, not as firm as cookie dough – this is normal!
- Use two spoons to spread dollops of marshmallow fluff on top of the dough.
- Use a small cookie scoop (1 ½ tbsp.) to dish out the cookies. Once all of the marshmallow fluff on top has been used, add on some more. Place the cookies spread apart on the baking tray to allow room for spreading.
- Bake for 8-10 minutes, until the cookies have set on the edges.
- Once the cookies come out of the oven, I recommend "scooting" them. This just means take a bowl, cup, or biscuit cutter that is slightly larger than the cookie, place it on top of the cookie, and swirl the bowl around to make the cookie a little more round.
- While the cookies cool to room temperature, make the ganache.
Ganache
- Add the chocolate to a small mixing bowl. Heat the heavy whipping cream in a microwave until it starts to bubble up.
- Pour the heavy cream over the chocolate and stir the mixture until the chocolate has all melted and the mixture is cohesive.
- Place the ganache in the freezer for 10-20 minutes to allow it to firm up.
- Once the ganache has firmed up and the cookies have cooled to room temperature, transfer the ganache to a piping bag fitted with your favorite piping tip.
- Flip half of the cookies over, and place a dollop of marshmallow fluff in the center of the cookie. Use a culinary torch to toast the marshmallow (optional.) Pipe a ring of ganache around the outer circle, then top the cookie off with another cookie. Serve and enjoy!
Notes
Nutrition
Please note that the nutrition facts are only an estimate and may vary based on different brands of ingredients and any substitutions made.
Me gustaría que me enviaran la receta a esta dirección de correo. Gracias.