Hot Cocoa Cookies with Marshmallow Frosting Recipe

Introduction

These Hot Cocoa Cookies with Marshmallow Frosting combine rich chocolate flavor with a fluffy, sweet topping for a cozy treat. Perfect for chilly days or holiday baking, they offer a fun twist on classic chocolate cookies with a soft marshmallow surprise.

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 (for frosting)
• 1 jar (7 oz) marshmallow creme or fluff
• 1 cup powdered sugar
• 1 teaspoon pure vanilla extract (for frosting)
• 1 tablespoon heavy cream (optional, for frosting consistency)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper for easy cleanup.
2. Step 2: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until the mixture is light and fluffy, about 2-3 minutes.
3. Step 3: Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
4. Step 4: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt until combined.
5. Step 5: Gradually add the dry ingredients to the wet mixture and stir until just combined—avoid overmixing.
6. Step 6: Fold in the semi-sweet chocolate chips and, if using, the mini marshmallows.
7. Step 7: Scoop 1 ½-tablespoon portions of dough onto the prepared baking sheets, leaving space between each cookie. For thicker cookies, chill the dough balls for 30 minutes before baking (optional).
8. Step 8: Bake for 9-10 minutes, or until the edges are set and the centers still look slightly soft.
9. Step 9: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
10. Step 10: While the cookies cool, prepare the marshmallow frosting. Beat the softened butter until creamy, then add the marshmallow creme and mix until smooth.
11. Step 11: Gradually add the powdered sugar, then vanilla extract, and whip the frosting until fluffy. Add heavy cream if you want a thinner consistency.
12. Step 12: Spread or pipe the frosting onto the cooled cookies. For extra fun, drizzle melted chocolate or sprinkle crushed candy canes on top as a garnish.

Tips & Variations

• Use Dutch-processed cocoa for a richer, smoother chocolate flavor or natural cocoa for a lighter, classic taste.
• Chilling the dough before baking helps create thicker, chewier cookies.
• Substitute dark chocolate chips for a more intense, less sweet chocolate flavor.
• Add a drizzle of melted chocolate or crushed candy canes on the frosted cookies for a festive touch.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. If frosted, keep them separate or refrigerate to maintain frosting texture, bringing them to room temperature before serving. You can also freeze unfrosted cookies for up to 2 months; thaw before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, natural cocoa powder works fine but will give a lighter, slightly tangier flavor compared to the smoother, richer taste of Dutch-processed cocoa.

Is it necessary to chill the dough before baking?

Chilling the dough is optional but recommended if you want thicker, chewier cookies. It helps the dough firm up and reduces spread during baking.

Hot Cocoa Cookies with Marshmallow Frosting Recipe

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★★★★★

5 from 75 reviews

• Author: Gabriel
• Total Time: 55 minutes
• Yield: 24 cookies 1x

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Description

These Hot Cocoa Cookies with Marshmallow Frosting are a decadent chocolate treat perfect for cozy occasions. Rich, fudgy, and soft, these cookies combine the deep flavors of Dutch-processed cocoa and semi-sweet chocolate chips with a fluffy, sweet marshmallow frosting that adds a festive and indulgent touch.

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Ingredients

Scale 1x2x3x

For the Hot Cocoa Cookies:

• 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)

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Instructions

1. Preheat oven and prepare sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ease cookie removal.
2. Mix butter and sugars: In a large mixing bowl, beat the softened butter, packed brown sugar, and granulated sugar together 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 texture.
3. Add eggs and vanilla: Incorporate the eggs one at a time into the butter mixture, beating well after each addition, then add the vanilla extract and mix until combined.
4. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, Dutch-processed cocoa powder, baking soda, and salt to evenly distribute leavening and cocoa flavors.
5. Mix dry into wet ingredients: Gradually add the dry mixture to the wet ingredients, folding gently until just combined to avoid overmixing and ensure tender cookies.
6. Fold in chocolate chips and marshmallows: Gently fold in the semi-sweet chocolate chips and optional mini marshmallows into the cookie dough to distribute evenly.
7. Scoop and chill dough: Using a tablespoon or cookie scoop, portion 1 ½-tablespoon-sized balls of dough onto the prepared baking sheets, spacing each for spreading. Chill the dough balls in the refrigerator for 30 minutes if you prefer thicker cookies.
8. Bake cookies: Bake the cookies for 9-10 minutes, or until the edges are set but the centers remain slightly soft for a chewy, fudgy texture.
9. Cool on sheet and transfer: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire cooling rack to cool completely.
10. Prepare marshmallow frosting: While the cookies cool, beat the softened butter until creamy. Add the marshmallow creme and beat until smooth and combined.
11. Add powdered sugar and vanilla: Gradually add the powdered sugar, then the vanilla extract, whipping the frosting until light and fluffy. Add heavy cream if needed to adjust the consistency for easier spreading or piping.
12. Frost cookies: Once cooled, spread or pipe the marshmallow frosting generously onto each cookie.
13. Garnish (optional): For an extra festive touch, drizzle melted chocolate or sprinkle crushed candy canes on top of the frosting.

Notes

• For richest flavor, use Dutch-processed cocoa powder and semi-sweet or dark chocolate chips.
• Chilling dough before baking helps prevent excessive spreading and results in thicker cookies.
• The marshmallow frosting can be adjusted in consistency by adding heavy cream as needed.
• Sprinkling crushed candy canes or drizzling melted chocolate adds a decorative holiday touch.
• Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: holiday cookies, hot chocolate cookies, Hot Cocoa Cookies, Marshmallow Frosting