Name: Hot Cocoa Cookies with Marshmallow Frosting Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 40 min
Cuisine: American
Ingredients: 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); 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

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

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 your 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 with brown sugar and granulated sugar until the mixture is light and fluffy, about 2–3 minutes.

Step 3: Add the eggs one at a time, mixing well after each addition, then blend 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 ingredients, stirring until just combined.

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

Step 7: Using a spoon or cookie scoop, portion out 1 ½-tablespoon-sized dough balls onto the prepared baking sheets, leaving space between each cookie.

Step 8: For thicker cookies, chill the dough balls in the refrigerator for 30 minutes before baking (optional).

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

Step 10: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Step 11: While the cookies cool, prepare the marshmallow frosting: beat the butter until creamy, then mix in the marshmallow creme until smooth.

Step 12: Add powdered sugar gradually, blend in the vanilla extract, and whip the frosting until fluffy. Add heavy cream if needed for a smoother consistency.

Step 13: Pipe or spread the frosting onto the cooled cookies. Optionally, drizzle with melted chocolate or sprinkle crushed candy canes for garnish.

Tips & Variations

Use Dutch-processed cocoa for a richer, smoother chocolate flavor and deeper color.

Chilling the dough helps the cookies hold their shape and results in a thicker texture.

Try adding a pinch of cinnamon or espresso powder to the dough for a subtle flavor twist.

Substitute mini marshmallows with chopped toasted nuts for a crunchy variation.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, keep them in the refrigerator for up to a week. If frosted, bring cookies to room temperature before serving. You can also freeze unfrosted cookies for up to 3 months; thaw completely before frosting.

FAQs

Can I use regular cocoa powder instead of Dutch-processed?

Yes, but regular cocoa powder is more acidic and will give a slightly different flavor and lighter color. Dutch-processed cocoa gives a smoother and less bitter taste, which is ideal for these cookies.

How should I pipe the marshmallow frosting?

If you have a piping bag, use a large star tip for a pretty, swirled look. Otherwise, you can simply spread the frosting with a knife for a rustic finish. Either way, the frosting tastes delicious.