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
