Description
These Hot Cocoa Cookies with Marshmallow Frosting combine rich, Dutch-processed cocoa-infused chocolate cookies with a fluffy, sweet marshmallow creme frosting. Soft, chewy, and indulgently chocolatey with optional mini marshmallows mixed in for extra gooeyness, these festive cookies are perfect for holiday gatherings or cozy winter treats.
Ingredients
Scale
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
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar using an electric mixer or hand whisk until the mixture is light and fluffy, about 2-3 minutes. This aerates the dough for a tender cookie.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, mixing well after each addition. Then add the vanilla extract and blend until fully combined, creating a smooth, rich batter.
- 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 and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid overmixing which can toughen the cookies.
- Fold in Chocolate Chips and Marshmallows: Gently fold in the semi-sweet chocolate chips and, if desired, mini marshmallows for added texture and gooey pops of sweetness.
- Scoop and Chill Dough: Using a spoon or cookie scoop, portion 1 ½-tablespoon balls of dough onto the prepared baking sheets, spacing them adequately. Optionally chill the dough balls for 30 minutes to help cookies stay thicker while baking.
- Bake the Cookies: Bake in the preheated oven for 9-10 minutes or until cookie edges are set but centers remain slightly soft, ensuring 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 prior to frosting application.
- Prepare Marshmallow Frosting: Beat the softened butter until creamy. Gradually add the marshmallow creme and mix until smooth and combined.
- Add Powdered Sugar and Vanilla: Slowly add the powdered sugar, then the vanilla extract, whipping the frosting until it turns fluffy. If needed, incorporate the heavy cream to achieve a spreadable consistency.
- Frost the Cookies: Pipe or spread the marshmallow frosting onto the cooled cookies. For an extra festive touch, drizzle melted chocolate or sprinkle crushed candy canes over the frosting if desired.
Notes
- The dough chilling step is optional but recommended to prevent cookies from spreading too thin and to build richer flavor.
- Use Dutch-processed cocoa powder for a smoother, richer chocolate flavor and darker color in the cookies.
- Mini marshmallows inside the dough add a delightful gooey texture that complements the marshmallow frosting.
- For easier frosting application, warm the marshmallow creme slightly if it is too stiff to blend smoothly.
- Store cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: holiday cookies, hot chocolate cookies, Hot Cocoa Cookies, Marshmallow Frosting
