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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
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.
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.
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.
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.
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.
Prepare marshmallow frosting: While the cookies cool, beat the softened butter until creamy. Add the marshmallow creme and beat until smooth and combined.
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.
Frost cookies: Once cooled, spread or pipe the marshmallow frosting generously onto each cookie.
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