Hot Cocoa Cookies with Marshmallow Frosting Recipe
Introduction
These Hot Cocoa Cookies with Marshmallow Frosting are a cozy treat perfect for chilly days and holiday gatherings. Rich, chocolatey cookies topped with fluffy marshmallow frosting create a delightful dessert that feels like a warm hug in every bite.
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)
- ½ cup unsalted butter, softened (for frosting)
- 1 jar (7 oz) marshmallow creme or fluff
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 tablespoon heavy cream (optional, for frosting consistency)
Instructions
- Step 1: Preheat the 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, brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes.
- Step 3: Add the eggs one at a time, mixing well after each addition, then stir 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 mixture, stirring until just combined.
- Step 6: Fold in the chocolate chips and, if using, the mini marshmallows.
- Step 7: Scoop 1 ½-tablespoon portions of dough onto the prepared baking sheets, spacing them apart.
- Step 8: Optionally, chill the dough balls in the refrigerator for 30 minutes for thicker cookies.
- Step 9: Bake the cookies for 9-10 minutes, until the edges are set and centers look slightly soft.
- Step 10: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Step 11: While the cookies cool, prepare the frosting by beating the softened butter in a bowl until creamy.
- Step 12: Mix in the marshmallow creme until smooth, then gradually add powdered sugar and vanilla extract, whipping until fluffy. Add heavy cream if needed for consistency.
- Step 13: Spread or pipe the marshmallow frosting onto the cooled cookies. Optionally, drizzle with melted chocolate or sprinkle crushed candy canes for garnish.
Tips & Variations
- Use Dutch-processed cocoa powder for a richer chocolate flavor and deeper color in your cookies.
- Chilling the dough before baking helps the cookies maintain a thicker, chewier texture.
- For an extra festive touch, top the frosted cookies with crushed peppermint or colored sprinkles.
- Substitute semi-sweet chocolate chips with dark or white chocolate chips based on your taste preference.
Storage
Store the cookies in an airtight container at room temperature for up to 3 days. If frosted, keep them in a single layer to prevent smudging. You can refrigerate cookies with frosting for up to 5 days, but bring them to room temperature before serving. Reheat chilled cookies briefly in the microwave for a soft, warm treat.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I skip the marshmallows in the cookie dough?
Yes, the mini marshmallows are optional. They add a gooey texture and extra sweetness, but the cookies will still taste delicious without them.
How do I prevent the frosting from melting on the cookies?
Make sure the cookies are completely cool before frosting. Spread or pipe the frosting gently and store the cookies in a cool place to keep the frosting stable.
Print
Hot Cocoa Cookies with Marshmallow Frosting Recipe
- Total Time: 30 minutes (plus optional 30 minutes chilling)
- Yield: Approximately 24 cookies 1x
Description
Delight in these rich and fudgy Hot Cocoa Cookies topped with a luscious Marshmallow Frosting. Perfectly balanced with the deep flavor of Dutch-processed cocoa and semi-sweet chocolate chips, these cookies are a festive treat that combine the nostalgic taste of hot chocolate in a chewy cookie form. The marshmallow frosting adds a fluffy, sweet finish making them ideal for holiday celebrations or cozy winter days.
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 Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Cream Butter and Sugars: In a large mixing bowl, use an electric mixer or hand whisk to beat the softened butter, brown sugar, and granulated sugar together until the mixture is light and fluffy, approximately 2-3 minutes. This step incorporates air for a tender cookie.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the butter-sugar mixture, ensuring each is fully combined before adding the next. Stir in the vanilla extract for flavor depth.
- Mix 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 agents and cocoa.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Overmixing can toughen the cookies.
- Add Chocolate Chips and Marshmallows: Fold in the semi-sweet chocolate chips and, if desired, the mini marshmallows for extra gooeyness and texture.
- Scoop Dough: Using a spoon or cookie scoop, portion out 1 ½ tablespoon-sized dough balls onto the prepared baking sheets, spacing them adequately to allow for spreading.
- Optional Chill: For thicker, chewier cookies, chill the dough balls for 30 minutes before baking.
- Bake: Bake in the preheated oven for 9-10 minutes, or until the edges are just set and the centers appear slightly soft. Avoid overbaking to maintain softness.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely.
- Make Marshmallow Frosting: Beat the softened butter until creamy. Add the marshmallow creme and whip until smooth and combined. Gradually add powdered sugar, mixing well, then add vanilla extract. Whip the frosting until fluffy. Adjust consistency with heavy cream if needed.
- Frost Cookies: Once the cookies are completely cooled, spread or pipe the marshmallow frosting on top of each cookie.
- Optional Garnish: Drizzle with melted chocolate or sprinkle crushed candy canes for a festive touch and extra flavor.
Notes
- For best flavor, use Dutch-processed cocoa powder as it provides rich color and smooth chocolate taste.
- Chilling the dough is optional but recommended for thicker cookies that hold shape better.
- Ensure cookies are completely cooled before frosting to avoid melting the marshmallow frosting.
- Storage: Store cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.
- Substitute mini marshmallows in dough with more chocolate chips if preferred.
- 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
