Hot Cocoa Cookies with Marshmallow Frosting Recipe
These Hot Cocoa Cookies with Marshmallow Frosting are a delightful treat that combines rich, fudgy cocoa cookies with a creamy, fluffy marshmallow frosting. Perfectly soft with a hint of chocolate chips and optional mini marshmallows inside, they evoke the comforting warmth of a cup of hot cocoa in cookie form. Topped with a luscious marshmallow creme frosting, these cookies are ideal for cozy gatherings, holiday celebrations, or anytime you crave a sweet chocolate indulgence.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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 the oven: Set your oven to 350°F (175°C) and line two baking sheets with parchment paper to prepare for baking the cookies.
- Prepare the cookie dough: In a large mixing bowl, beat the softened butter with brown sugar and granulated sugar until the mixture is light and fluffy, which should take about 2 to 3 minutes. This creates a creamy base that helps give the cookies their tender texture.
- Add eggs and vanilla: Incorporate the eggs one at a time into the butter-sugar mixture, beating well after each addition. Then mix in the pure vanilla extract to enhance the cookie flavor.
- Mix dry ingredients: In a separate bowl, whisk together all-purpose flour, Dutch-processed cocoa powder, baking soda, and salt until evenly combined. Gradually add these dry ingredients into the wet mixture, blending just until combined to avoid overmixing.
- Fold in chocolate chips and marshmallows: Gently fold the semi-sweet chocolate chips and the optional mini marshmallows into the cookie dough, distributing them evenly.
- Shape the cookies: Using a cookie scoop or spoon, portion out approximately 1 ½ tablespoons of dough per cookie onto the prepared baking sheets, ensuring there is enough space between each for spreading. Optionally, chill the dough balls in the fridge for 30 minutes if you prefer thicker cookies.
- Bake the cookies: Place the baking sheets in the oven and bake for 9 to 10 minutes, or until the edges are set and the centers appear slightly soft but not raw.
- Cool the cookies: Allow the cookies to cool on the baking sheets for 5 minutes to set further, then transfer them to a wire rack to cool completely before frosting.
- Make the marshmallow frosting: In a clean bowl, beat the softened butter until creamy. Add the marshmallow creme and mix until smooth. Gradually add the powdered sugar, continuing to beat until the frosting is fluffy. Stir in the vanilla extract, and optionally, add heavy cream a tablespoon at a time until the desired spreading consistency is reached.
- Frost the cookies: Once the cookies are completely cool, pipe or spread the marshmallow frosting evenly onto each cookie.
- Optional garnish: For an extra festive touch, drizzle melted chocolate or sprinkle crushed candy canes on top of the frosted cookies before serving.
Notes
- Chilling the dough is optional but recommended for thicker cookies that hold their shape better.
- Use Dutch-processed cocoa powder for a deeper chocolate flavor and darker color.
- Mini marshmallows inside the cookies are optional but add a pleasant texture and extra gooeyness.
- For a dairy-free version, substitute butter and heavy cream with plant-based alternatives and ensure marshmallow creme is gelatin-free if needed.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Keywords: hot cocoa cookies, marshmallow frosting, chocolate cookies, holiday cookies, chocolate chip cookies, fudgy cookies, homemade cookies
