Hot Cocoa Cookies with Marshmallow Frosting Recipe

Introduction

Warm up your taste buds with these delightful Hot Cocoa Cookies topped with fluffy Marshmallow Frosting. With rich chocolate flavor and a light, creamy finish, these cookies are perfect for cozy afternoons or holiday gatherings.

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)
• 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

1. Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Step 2: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2 to 3 minutes.
3. Step 3: Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
4. Step 4: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
5. Step 5: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Step 6: Fold in the chocolate chips and mini marshmallows if using.
7. Step 7: Scoop 1 ½-tablespoon portions of dough onto the prepared baking sheets, spacing them apart.
8. Step 8: For thicker cookies, chill the dough balls in the refrigerator for 30 minutes (optional).
9. Step 9: Bake the cookies for 9 to 10 minutes, until the edges are set and the centers are slightly soft.
10. Step 10: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
11. Step 11: While the cookies cool, prepare the frosting: beat the softened butter until creamy, then mix in the marshmallow creme until smooth.
12. Step 12: Add powdered sugar gradually, then vanilla extract, and whip until fluffy. Add heavy cream if you’d like a thinner consistency.
13. Step 13: Pipe or spread the frosting onto the cooled cookies. For an extra festive touch, drizzle melted chocolate or sprinkle crushed candy canes on top.

Tips & Variations

• Use Dutch-processed cocoa for a rich, smooth chocolate flavor or natural cocoa for a lighter, classic hot chocolate taste.
• Substitute dark chocolate chips for an even deeper chocolate experience.
• Chilling the dough before baking helps create thicker, chewier cookies.
• Try adding a pinch of cinnamon or espresso powder to the dough for a subtle flavor twist.

Storage

Store cookies in an airtight container at room temperature for up to 3 days. Keep the frosting separate and spread it on cookies just before serving to maintain texture. Cookies can be frozen un-frosted for up to 1 month; thaw completely before frosting. Reheat gently if desired, but avoid microwaving after frosting to prevent melting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies without marshmallows?

Yes, the marshmallows in the dough are optional and can be omitted if you prefer. The marshmallow frosting alone adds plenty of fluffy sweetness.

What kind of cocoa powder should I use?

For best results, use Dutch-processed cocoa for a smoother, richer flavor. Natural cocoa powder works too, yielding a lighter, classic hot chocolate taste. Blending both can create a balanced and dynamic chocolate flavor.

Hot Cocoa Cookies with Marshmallow Frosting Recipe

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★★★★★

5 from 127 reviews

• Author: Marina
• Total Time: 40 minutes
• Yield: 24 cookies 1x

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Description

These Hot Cocoa Cookies with Marshmallow Frosting are rich, chocolatey treats perfect for cozy winter days or holiday celebrations. Made with Dutch-processed cocoa and semi-sweet chocolate chips, these cookies offer deep chocolate flavor and a soft, fudgy texture. The luscious marshmallow frosting adds a fluffy, sweet finish that mimics a mug of hot cocoa topped with marshmallows, making each bite indulgent and delightful.

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Ingredients

Scale 1x2x3x

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)

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Instructions

1. Prepare the oven and baking sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
2. Cream butter and sugars: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until the mixture becomes light and fluffy, approximately 2-3 minutes, creating a smooth base for your cookies.
3. Add eggs and vanilla: Incorporate the eggs one at a time into the creamed mixture, mixing well after each addition. Then stir in the pure vanilla extract for enhanced flavor.
4. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, Dutch-processed cocoa powder, baking soda, and salt until evenly distributed to ensure a consistent dough texture.
5. Mix dry ingredients into wet: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overworking the dough, which can toughen the cookies.
6. Fold in chocolate and marshmallows: Gently fold in the semi-sweet chocolate chips and, if desired, the mini marshmallows for pockets of gooey sweetness.
7. Scoop and chill dough: Portion the dough into 1 ½ tablespoon-sized balls onto the prepared baking sheets, spacing them to allow for spreading. Optionally, chill the dough balls for 30 minutes to help the cookies maintain a thicker shape during baking.
8. Bake the cookies: Place the baking sheets in the preheated oven and bake for 9-10 minutes, or until the edges are set but the centers remain slightly soft, allowing for a chewy texture.
9. Cool the cookies: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely, ensuring they firm up properly.
10. Make the marshmallow frosting: While the cookies are cooling, beat the softened butter until creamy. Add the marshmallow creme and mix until smooth. Gradually blend in the powdered sugar and vanilla extract, whipping the frosting until light and fluffy. Add heavy cream if needed to adjust consistency.
11. Decorate the cookies: Once the cookies are fully cooled, pipe or spread the marshmallow frosting on top. For an extra festive touch, drizzle with melted chocolate or sprinkle crushed candy canes as garnish.

Notes

• For the richest chocolate flavor, use Dutch-processed cocoa powder and semi-sweet or dark chocolate chips.
• Chilling the dough before baking helps the cookies hold their shape and results in a thicker, chewier cookie.
• The marshmallow frosting can be adjusted with heavy cream to achieve desired spreading or piping consistency.
• Optional garnishes like melted chocolate or crushed candy canes add a festive finishing touch perfect for holiday occasions.
• These cookies are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days.
• Using quality ingredients ensures the best texture and flavor balance.

• 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