Name: Hot Cocoa Cookies with Marshmallow Frosting Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 55 min
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter, softened; 1 cup packed brown sugar; ½ cup granulated sugar; 2 large eggs, room temperature; 2 teaspoons pure vanilla extract; 1¾ cups all-purpose flour; ¾ cup unsweetened Dutch-processed cocoa powder; 1 teaspoon baking soda; ½ teaspoon salt; 1 cup semi-sweet chocolate chips; ½ cup mini marshmallows (optional for mix-in); ½ cup unsalted butter, softened; 1 jar (7 oz) marshmallow creme or fluff; 1 cup powdered sugar; 1 teaspoon pure vanilla extract; 1 tablespoon heavy cream (optional, for consistency)

Ingredients

For the Hot Cocoa Cookies:

1 cup (2 sticks) unsalted butter, softened
1 cup brown sugar, packed
½ cup granulated sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract
1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder (Dutch-processed preferred)
1 teaspoon baking soda
½ teaspoon salt
1 cup semi-sweet chocolate chips
½ cup mini marshmallows (optional for mix-in)

For the Marshmallow Frosting:

½ cup unsalted butter, softened
1 jar (7 oz) marshmallow creme or fluff
1 cup powdered sugar
1 teaspoon pure vanilla extract
1 tablespoon heavy cream (optional, for consistency)

Instructions

Step 1: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

Step 2: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2 to 3 minutes.

Step 3: Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Step 4: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.

Step 5: Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Step 6: Fold in the semi-sweet chocolate chips and, if using, the mini marshmallows.

Step 7: Scoop 1 ½-tablespoon portions of dough onto the prepared baking sheets, leaving space between each cookie.

Step 8: Optional: chill the dough balls for 30 minutes to achieve thicker cookies.

Step 9: Bake for 9 to 10 minutes, or until the edges are set and centers look slightly soft.

Step 10: Cool the cookies on the baking sheet for 5 minutes, then transfer to a wire cooling rack.

Step 11: Meanwhile, make the frosting by beating the softened butter until creamy. Add the marshmallow creme and mix until smooth.

Step 12: Gradually add powdered sugar, then vanilla extract, whipping until the frosting is fluffy. Add heavy cream if needed to adjust consistency.

Step 13: Pipe or spread the marshmallow frosting onto the cooled cookies.

Step 14: Optional: garnish with melted chocolate drizzle or crushed candy canes for a festive touch.

Tips & Variations

Use Dutch-processed cocoa for richer flavor and darker color in the cookies.

Chilling the dough before baking helps cookies hold their shape and makes them thicker.

For a peppermint twist, add peppermint extract to the frosting and garnish with crushed candy canes.

Substitute semi-sweet chocolate chips with dark or milk chocolate chips depending on your preference.

If you prefer less sweetness, reduce the powdered sugar slightly in the frosting.

Storage

Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. If refrigerated, allow cookies to come to room temperature or warm slightly before serving to soften the frosting. You can also freeze baked cookies without frosting for up to 3 months; thaw and frost before serving.

FAQs

Can I make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free baking blend that measures cup for cup. Make sure your baking blend includes xanthan gum for best texture.

Is it necessary to chill the dough before baking?

Chilling the dough is optional but recommended if you want thicker, chewier cookies. It helps prevent the cookies from spreading too much during baking.