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Hot Cocoa Cookies with Marshmallow Frosting

Indulge in Hot Cocoa Cookies with Marshmallow Frosting

These Hot Cocoa Cookies with Marshmallow Frosting bring rich chocolate flavor and a nostalgic treat perfect for the holiday season.
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Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 1 hour
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 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.
For the Marshmallow Frosting
  • 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.

Equipment

  • Oven
  • mixing bowl
  • Electric Mixer
  • Cookie Scoop
  • Baking sheets
  • Parchment paper

Method
 

Preparation Instructions
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a large bowl, combine unsalted butter, brown sugar, and granulated sugar. Beat until light, fluffy, and creamy.
  3. Add eggs one at a time, followed by vanilla extract, mixing until fully combined.
  4. In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
  5. Gradually add dry ingredients to the wet mixture, mixing until just combined. Fold in chocolate chips and mini marshmallows.
  6. Scoop 1 ½-tablespoon portions of dough onto baking sheets, leaving space between each.
  7. Bake for 9-10 minutes until edges are set and centers are slightly soft.
  8. Allow to cool on sheets for 5 minutes, then transfer to a wire rack.
  9. For frosting, beat unsalted butter until creamy, then mix in marshmallow creme, powdered sugar, and vanilla. Whip until fluffy, adding cream if necessary.
  10. Frost cooled cookies and decorate as desired.

Nutrition

Serving: 1cookieCalories: 180kcalCarbohydrates: 24gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 20mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 12gVitamin A: 250IUCalcium: 10mgIron: 1mg

Notes

Chill the dough to prevent spreading and use high-quality cocoa powder for flavor enhancement.

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