Description
Delightfully rich and chocolaty Hot Cocoa Cookies topped with fluffy Marshmallow Frosting create the ultimate cozy treat perfect for holiday celebrations or any time you crave a sweet indulgence. These soft and fudgy cookies feature semi-sweet chocolate chips and optional mini marshmallows inside, with a creamy marshmallow-flavored frosting on top for an irresistible finish.
Ingredients
Scale
Hot Cocoa Cookies:
- 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)
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
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking.
- Cream Butter and Sugars: In a large mixing bowl, use an electric mixer or hand whisk to beat the softened butter, brown sugar, and granulated sugar together until the mixture is light, fluffy, and well combined, about 2-3 minutes.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the butter-sugar mixture, ensuring each is fully mixed before adding the next. Stir in the vanilla extract for flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, Dutch-processed cocoa powder, baking soda, and salt to evenly distribute the leavening and cocoa.
- Mix Dry Into Wet Ingredients: Gradually add the dry ingredients into the wet ingredients, folding gently until just combined to avoid overmixing, which can toughen the cookies.
- Fold in Chocolate Chips and Marshmallows: Carefully fold in the semi-sweet chocolate chips and, if desired, the mini marshmallows for extra gooey texture inside the cookies.
- Portion the Dough: Using a cookie scoop or spoon, scoop 1½-tablespoon portions of dough onto the lined baking sheets, spacing them adequately to allow for spreading.
- Optional Dough Chilling: For thicker cookies, chill the dough balls in the refrigerator for about 30 minutes before baking.
- Bake the Cookies: Bake in the preheated oven for 9-10 minutes, or until the cookie edges are set but the centers still appear slightly soft for a chewy texture.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire cooling rack to cool completely before frosting.
- Prepare Marshmallow Frosting: In a clean bowl, beat the softened butter until creamy. Gradually add the marshmallow creme and beat until smooth and light.
- Add Powdered Sugar and Vanilla: Gradually mix in the powdered sugar followed by vanilla extract, continuing to whip the frosting until it becomes fluffy. Add heavy cream if a thinner consistency is desired.
- Frost the Cookies: Using a piping bag or knife, spread or pipe the marshmallow frosting onto the cooled cookies evenly.
- Optional Garnishes: For a festive touch, drizzle melted chocolate over the frosted cookies or sprinkle with crushed candy canes.
Notes
- For the richest chocolate flavor, use Dutch-processed cocoa powder.
- Chilling the dough before baking helps prevent spreading and results in thicker cookies.
- Mini marshmallows inside the cookie dough add extra gooey texture but can be omitted if preferred.
- Adjust frosting consistency with heavy cream if it’s too thick to spread smoothly.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: holiday cookies, hot chocolate cookies, Hot Cocoa Cookies, Marshmallow Frosting
