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Hot Cocoa Cookies with Marshmallow Frosting Recipe

★★★★★

4.6 from 565 reviews
  • Author: Ella
  • Total Time: 55 minutes
  • Yield: 24 cookies 1x

Description

These Hot Cocoa Cookies with Marshmallow Frosting deliver a rich, indulgent chocolate experience with a soft texture and a luscious marshmallow topping. Made with Dutch-processed cocoa and semi-sweet chocolate chips, these cookies have a deep chocolate flavor, complemented perfectly by a creamy, fluffy marshmallow frosting. Ideal for holiday treats or cozy dessert moments, they combine classic hot cocoa elements into a delightful, bite-sized cookie.

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

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to ensure non-stick baking and easy cleanup.
  2. Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, 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 aeration helps give your cookies a tender crumb.
  3. Add Eggs and Vanilla: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition to fully incorporate. Then mix in the pure vanilla extract to infuse the dough with rich flavor.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, Dutch-processed cocoa powder, baking soda, and salt to blend them evenly.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, folding gently until just combined. Overmixing can lead to tough cookies, so mix until no dry streaks remain.
  6. Add Chocolate Chips and Marshmallows: Fold in the semi-sweet chocolate chips and, if using, the mini marshmallows for added gooeyness and texture.
  7. Portion the Dough: Scoop out 1 ½-tablespoon portions of cookie dough onto the prepared baking sheets, spacing them adequately to allow spreading.
  8. Optional Chilling: Chill the dough balls in the refrigerator for 30 minutes if you prefer thicker cookies that spread less during baking.
  9. Bake: Bake the cookies for 9-10 minutes, until the edges are set but the centers remain slightly soft, to achieve that perfect chewy texture.
  10. Cool: Let the cookies cool on the baking sheets for 5 minutes to finish setting, then transfer them to a wire rack to cool completely before frosting.
  11. Make the Marshmallow Frosting: While the cookies cool, beat the softened butter until creamy. Mix in the marshmallow creme until smooth and uniform.
  12. Add Powdered Sugar and Vanilla: Gradually beat in the powdered sugar followed by the vanilla extract until the frosting is fluffy. If needed, add heavy cream by the tablespoon to reach your desired consistency.
  13. Frost the Cookies: Use a piping bag or a knife to spread the marshmallow frosting over the cooled cookies, creating a generous topping.
  14. Optional Garnish: Drizzle melted chocolate over the frosted cookies or sprinkle with crushed candy canes to add festive flair and extra flavor.

Notes

  • For a deeper chocolate flavor and darker color, use Dutch-processed cocoa powder as recommended. Natural cocoa can be used for a lighter, more classic flavor.
  • Chilling the dough before baking is optional but recommended for thicker, less spreading cookies.
  • Use semi-sweet or dark chocolate chips for the best contrast and richness; milk chocolate is less intense.
  • Marshmallow frosting can be made ahead and stored in the refrigerator; bring to room temperature before using.
  • Nutritional information per cookie: Calories 210, Fat 10g, Carbohydrates 28g, Protein 2g, Sugar 19g, Sodium 80mg.
  • 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

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