Name: Indulge in Hot Cocoa Cookies with Marshmallow Frosting
Prep time: 20 min
Cook time: 10 min
Total time: 60 min
Ingredients: 1 cup Unsalted Butter (Adds richness and moisture; can be substituted with margarine or dairy-free butter.); 1 cup Brown Sugar (Packed; provides sweetness and a deep caramel flavor.); ½ cup Granulated Sugar (Balances sweetness with texture.); 2 large Eggs (Essential for binding and moisture; opt for flax eggs for a vegan version.); 2 teaspoons Pure Vanilla Extract (Enhances flavor.); 1 ¾ cups All-purpose Flour (Provides structure; gluten-free blend can be used.); ¾ cup Unsweetened Cocoa Powder (Dutch-processed preferred; key flavor ingredient.); 1 teaspoon Baking Soda (Leavening agent for softness.); ½ teaspoon Salt (Balances sweetness.); 1 cup Semi-sweet Chocolate Chips (Adds melted chocolate pockets.); ½ cup Mini Marshmallows (Optional for added texture.); ½ cup Unsalted Butter (Base for frosting; substitute with dairy-free butter.); 1 jar Marshmallow Creme (Gives frosting its marshmallow flavor; homemade variations can be used.); 1 cup Powdered Sugar (Sweetens and thickens frosting.); 1 teaspoon Pure Vanilla Extract (Enhances taste.); 1 tablespoon Heavy Cream (Optional for consistency.)

Every holiday season brings the comforting scent of baking, doesn’t it? The joy of creating something warm and delightful in the kitchen is truly unmatched. This year, I’m thrilled to share my recipe for Hot Cocoa Cookies with Marshmallow Frosting, a sweet nod to winter’s favorite drink. These cookies are not only a quick and easy treat to whip up, but they also provide a nostalgic moment with each soft, chewy bite, making them perfect for gatherings or cozy nights in. The rich chocolate flavor paired with a dreamy marshmallow frosting will have your loved ones craving seconds! Whether you’re looking to spread some cheer or just indulge a little, these cookies are sure to warm your heart. Are you ready to dive into this delightful baking adventure?

Why are Hot Cocoa Cookies Irresistible?

Irresistible, Comforting Flavor: Each bite delivers the warmth of hot cocoa, making them a winter favorite.
Quick and Easy: You’ll love how these cookies come together in no time, perfect for last-minute gatherings or cozy nights.
Visually Stunning: Topped with fluffy marshmallow frosting, they’re as beautiful as they are delicious—ideal for sharing or gifting!
Customizable Delight: Feel free to personalize them, whether it’s adding your favorite chocolate chips or experimenting with homemade frosting. Enjoy with a warm cup of hot chocolate or alongside other festive treats, like Vanilla Waffle Cookies!
Family-Friendly Fun: Baking these cookies is a fantastic way to gather the loved ones, creating sweet memories in the kitchen.

Hot Cocoa Cookies Ingredients

• The magic begins with these essential ingredients!

For the Cookies
Unsalted Butter (1 cup / 2 sticks) – Adds richness and moisture; can be substituted with margarine or dairy-free butter for a suitable alternative.
Brown Sugar (1 cup, packed) – Provides sweetness and a deep caramel flavor; coconut sugar can be used for a milder sweetness.
Granulated Sugar (½ cup) – Balances sweetness with texture; reduce if using sweetened cocoa.
Large Eggs (2) – Essential for binding and moisture; opt for flax eggs for a vegan-friendly version.
Pure Vanilla Extract (2 teaspoons) – Enhances flavor; feel free to use any extract that strikes your fancy.
All-purpose Flour (1 ¾ cups) – Provides structure to the cookies; use a gluten-free blend for a gluten-free option.
Unsweetened Cocoa Powder (¾ cup, Dutch-processed preferred) – This is the key flavor ingredient; using natural cocoa may alter the taste slightly.
Baking Soda (1 teaspoon) – A leavening agent that ensures softness; make sure it’s fresh for the best results.
Salt (½ teaspoon) – Balances sweetness and enhances all flavors in the cookies.
Semi-sweet Chocolate Chips (1 cup) – Adds delightful pockets of melted chocolate; swap for dark chocolate for an even richer bite.
Mini Marshmallows (½ cup, optional) – Mix them into the dough for added texture; regular-sized marshmallows can be used as well.
For the Marshmallow Frosting
Unsalted Butter (½ cup) – Serves as the base for frosting; substitute with dairy-free butter if desired.
Marshmallow Creme or Fluff (1 jar, 7 oz) – Gives the frosting its signature marshmallow flavor and fluffiness; homemade variations add a special touch.
Powdered Sugar (1 cup) – Sweetens and thickens the frosting; reduce for a less sweet outcome.
Pure Vanilla Extract (1 teaspoon) – Enhances taste; flavored extracts can also be a fun twist.
Heavy Cream (1 tablespoon, optional) – Adjusts the frosting’s consistency; non-dairy milk works too if needed.

These Hot Cocoa Cookies with Marshmallow Frosting are a true winter delight, bursting with flavor and oh-so-fun to make!

Step‑by‑Step Instructions for Hot Cocoa Cookies with Marshmallow Frosting

Step 1: Preheat and Prepare
Begin by preheating your oven to 350°F (175°C) and line two baking sheets with parchment paper. This step ensures an even baking surface, preventing cookies from sticking. While the oven warms, set up your mixing area with a large mixing bowl and an electric mixer ready for whisking together the butter and sugars.

Step 2: Cream the Butters and Sugars
In your large bowl, combine 1 cup of softened unsalted butter, 1 cup of packed brown sugar, and ½ cup of granulated sugar. Beat these ingredients together on medium speed for about 2-3 minutes until the mixture is light, fluffy, and creamy. This aeration step is crucial for achieving the delightful texture of your Hot Cocoa Cookies.

Step 3: Incorporate the Eggs and Vanilla
Next, add 2 large eggs to the creamed mixture, one at a time, ensuring each is fully incorporated before adding the next. Follow with 2 teaspoons of pure vanilla extract, mixing until fully combined. This blend of ingredients adds structure and flavor, setting the base for your cookies.

Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together 1 ¾ cups of all-purpose flour, ¾ cup of unsweetened cocoa powder, 1 teaspoon of baking soda, and ½ teaspoon of salt. This dry mixture is key for the perfect chewy texture. The cocoa powder will contribute to the rich chocolate flavor of your Hot Cocoa Cookies.

Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tougher cookies. Once incorporated, gently fold in 1 cup of semi-sweet chocolate chips and, if you’d like, ½ cup of mini marshmallows for extra texture and flavor.

Step 6: Scoop and Chill the Dough
Using a cookie scoop or measuring spoon, drop 1 ½-tablespoon portions of dough onto your prepared baking sheets, leaving space between each scoop. For thicker cookies, you can chill the dough in the refrigerator for 30 minutes. This step helps prevent excessive spreading during baking, ensuring a nice shape.

Step 7: Bake the Cookies
Place the baking sheets in your preheated oven and bake for 9-10 minutes. You want the edges to be set while the centers remain slightly soft and puffy. Keep an eye on them to avoid overbaking, which can lead to a drier texture rather than the desired chewy consistency of your Hot Cocoa Cookies.

Step 8: Cool and Transfer
Once baked, remove the sheets from the oven and allow the cookies to cool for about 5 minutes on the baking sheets. This resting period helps the cookies firm up a bit. Then, carefully transfer them to a wire rack to cool completely before frosting. This will ensure that your marshmallow frosting doesn’t melt off.

Step 9: Prepare the Marshmallow Frosting
For the frosting, beat ½ cup of unsalted butter in a mixing bowl until creamy. Gradually mix in 1 jar (7 oz) of marshmallow creme, followed by 1 cup of powdered sugar and 1 teaspoon of pure vanilla extract. Whip the mixture until it’s fluffy and well-combined. If needed, add up to 1 tablespoon of heavy cream to achieve your desired frosting consistency.

Step 10: Frost and Decorate Your Cookies
Once your cookies have cooled completely, generously frost each one with the creamy marshmallow frosting. Feel free to get creative and garnish with melted chocolate or crushed candy canes if desired. These finishing touches add a festive flair and make your Hot Cocoa Cookies with Marshmallow Frosting even more delightful!

Hot Cocoa Cookies Variations & Substitutions

Feel free to play around with these delightful twists to make your cookies even more special!

Dairy-Free: Substitute unsalted butter with margarine or dairy-free butter for a creamy, animal-product-free delight.
Gluten-Free: Use a 1:1 gluten-free flour blend to create a gluten-free version that doesn’t skimp on flavor.
Extra Chocolatey: Mix in additional unsweetened cocoa powder into the frosting for a richer chocolate frosting experience.
Peppermint Twist: Add crushed candy canes or peppermint extract to the dough for a refreshing holiday flavor.
Nutty Goodness: Fold in chopped nuts like walnuts or pecans for a delightful crunch that pairs beautifully with chocolate.
Frosting Options: Try homemade marshmallow frosting for a personal touch—your family will notice the difference!
Spicy Kick: Add a dash of cinnamon or chili powder to the cookie dough for a warm, spicy surprise that intrigues the palate.
Chocolate Chip Variations: Swap semi-sweet chocolate chips for dark chocolate or even white chocolate for a unique take that satisfies various cravings!

These swaps and variations can take your Hot Cocoa Cookies with Marshmallow Frosting to a new level, making them perfect for sharing at gatherings or simply enjoying with your favorite hot chocolate or a side of Chicken Enchiladas with Sour Cream White Sauce!

Expert Tips for Hot Cocoa Cookies

Chill the Dough: This step is crucial for preventing the cookies from spreading too much, ensuring they stay thick and chewy.
Avoid Overbaking: To maintain that desired soft, chewy center, keep an eye on your cookies during the last few minutes of baking.
Quality Cocoa Matters: Using a high-quality cocoa powder elevates the flavor, making your Hot Cocoa Cookies more indulgent and satisfying.
Cool Before Frosting: Always allow the cookies to cool completely before applying frosting, so it retains its fluffy texture and doesn’t melt.
Add a Pinch of Salt: A sprinkle of flaky sea salt on top of your cookies enhances the chocolate flavor, providing a delightful contrast.

What to Serve with Hot Cocoa Cookies with Marshmallow Frosting

Indulging in warm, chocolatey goodness is just the beginning—of the perfect cozy meal with delightful pairings to elevate your experience.

Warm Hot Chocolate: The iconic duo! Sip a rich, creamy hot chocolate for an ultimate cozy treat that mirrors the flavors of your cookies.
Vanilla Ice Cream: Creamy vanilla provides a beautiful contrast to the soft chocolate cookie texture, adding a delightful chill to every bite.
Peppermint Bark: The crunchy texture and minty flavor bring a festive zing to your dessert platter, perfectly complementing the sweetness of your cookies.
Spiced Apple Cider: The warm spices in apple cider create an inviting aroma that pairs wonderfully with the rich cocoa, making every sip a treat.
Chocolate-dipped Strawberries: These fresh, juicy berries add a burst of flavor and elegance to your dessert table while enhancing your cookies’ chocolate notes.
Nutty Biscotti: The crunchiness of biscotti provides a satisfying contrast, allowing you to dunk them into hot beverages for a delightful experience.
Pumpkin Pie Squares: Their seasonal flavor profile adds a spicy warmth that harmonizes beautifully with the sweetness of your cookies.
Gingerbread Cookies: For a festive vibe, serve alongside gingerbread cookies. Their spiced aroma will fill the room with holiday cheer!

Why not make your next gathering even sweeter? These pairings will not only complete your cookie experience but create cherished memories around the table.

Storage Tips for Hot Cocoa Cookies

Room Temperature: Store cookies in an airtight container at room temperature for up to one week to maintain their soft, chewy texture.

Fridge: If you’ve frosted your Hot Cocoa Cookies, they can be refrigerated for up to 3 days. Just be sure to keep them sealed to prevent drying out.

Freezer: Unfrosted cookies can be frozen for up to 2 months. Place them in a single layer on a baking sheet to freeze, then transfer to a freezer bag.

Reheating: When ready to enjoy, thaw cookies at room temperature or warm them briefly in the microwave for that fresh-baked feeling!

Make Ahead Options

These Hot Cocoa Cookies with Marshmallow Frosting are perfect for meal prep! You can mix the cookie dough and chill it in the refrigerator for up to 24 hours; just remember to cover it tightly to prevent drying out. Additionally, you can prepare the marshmallow frosting in advance and store it in an airtight container in the fridge for up to 3 days. When you’re ready to bake, simply scoop the chilled dough onto baking sheets and bake as directed. For the frosting, let it sit at room temperature for about 15 minutes before applying to ensure it spreads easily. Enjoy the time-saving benefits without compromising on that delightful, homemade taste!

Hot Cocoa Cookies with Marshmallow Frosting Recipe FAQs

How do I choose ripe ingredients for this recipe?
Absolutely! For the best hot cocoa cookies, use fresh unsalted butter that’s softened but not melted, as this ensures a perfect texture. When selecting eggs, pick ones that are refrigerated and within their expiration date. For cocoa powder, Dutch-processed offers richness, but make sure it’s fresh as well, as it can lose flavor over time.

How should I store my cookies after baking?
To keep your Hot Cocoa Cookies fresh, store them in an airtight container at room temperature for up to 1 week. This helps retain their soft, chewy texture. If you’ve frosted them, it’s best to refrigerate for up to 3 days to prevent the frosting from becoming overly soft.

Can I freeze these cookies?
Absolutely! You can freeze unfrosted Hot Cocoa Cookies for up to 2 months. To freeze, place the cookies in a single layer on a baking sheet until firm, then transfer them to a freezer-safe bag or container. When you’re ready to enjoy them, thaw them at room temperature and frost them as desired.

What if my cookies spread too much while baking?
Very! If your cookies spread excessively during baking, you may want to chill the dough for at least 30 minutes before scooping. This allows the butter to firm up, helping the cookies maintain their shape. Additionally, always double-check that your baking soda is fresh, as expired leavening can affect the cookie’s structure.

Are there any dietary considerations I should be aware of?
Definitely! If you’re baking for someone with allergies, note that these cookies contain gluten and dairy. For a gluten-free version, simply use a 1:1 gluten-free flour blend. To make this recipe dairy-free, substitute the butter with a suitable dairy-free alternative and choose non-dairy heavy cream for the frosting. Always label your treats for safety!