Hot Cocoa Cookies with Marshmallow Frosting Recipe

Introduction

These Hot Cocoa Cookies with Marshmallow Frosting are a delightful twist on classic chocolate cookies, packed with rich cocoa and topped with fluffy marshmallow frosting. Perfect for cozy afternoons or festive gatherings, they combine deep chocolate flavor with sweet, creamy topping.

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)
• 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 until evenly combined.
5. Step 5: Gradually add the dry ingredients to the wet mixture, mixing until just combined to form the cookie dough.
6. Step 6: Fold in the semi-sweet chocolate chips and, if desired, the mini marshmallows for extra gooeyness.
7. Step 7: Scoop 1 ½-tablespoon portions of dough onto the prepared baking sheets, spacing them evenly to allow for spreading.
8. Step 8: For thicker cookies, chill the dough balls in the refrigerator for 30 minutes before baking (optional).
9. Step 9: Bake cookies for 9 to 10 minutes, or until the edges are just set and the centers appear slightly soft.
10. Step 10: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
11. Step 11: While the cookies cool, prepare the frosting by beating the softened butter until creamy, then mixing in the marshmallow creme until smooth.
12. Step 12: Gradually add powdered sugar and vanilla extract to the frosting, whipping until light and fluffy. Add heavy cream if the frosting needs thinning.
13. Step 13: Pipe or spread the marshmallow frosting onto the cooled cookies. Optionally, drizzle with melted chocolate or sprinkle crushed candy canes for a festive touch.

Tips & Variations

• Use Dutch-processed cocoa for a richer, smoother chocolate flavor and darker color.
• Add mini marshmallows into the cookie dough for pockets of gooey sweetness inside the cookies.
• Chilling the dough before baking helps achieve thicker, chewier cookies.
• For a festive flair, top the frosting with crushed peppermint or a light dusting of cocoa powder.
• Substitute semi-sweet chocolate chips with dark or milk chocolate depending on your preference.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. If frosted, keep them in the refrigerator to maintain the frosting’s texture, bringing cookies to room temperature before serving. For longer storage, freeze unfrosted cookies for up to 3 months; thaw completely before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free baking blend of equal measure, but results may vary slightly in texture.

Why is Dutch-processed cocoa preferred?

Dutch-processed cocoa has been alkalized to reduce acidity, providing a smoother, deeper chocolate flavor and a darker color, which enhances the richness of these cookies.

Hot Cocoa Cookies with Marshmallow Frosting Recipe

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★★★★★

4.7 from 84 reviews

• Author: Lily
• Total Time: 55 minutes
• Yield: 24 cookies 1x

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Description

These Hot Cocoa Cookies with Marshmallow Frosting are rich, indulgent chocolate cookies featuring Dutch-processed cocoa and semi-sweet chocolate chips. Topped with a fluffy marshmallow frosting, they bring holiday cheer and a cozy hot cocoa vibe to your baking experience. Perfectly soft centers and slightly crisp edges make them an irresistible treat.

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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. Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
2. Beat Butter and Sugars: In a large mixing bowl, beat the softened butter with brown sugar and granulated sugar until the mixture is light and fluffy, approximately 2-3 minutes. This aeration helps create a tender cookie texture.
3. Add Eggs and Vanilla: Incorporate the eggs one at a time into the butter and sugar mixture. Then mix in the pure vanilla extract to enhance flavor.
4. 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.
5. Mix Dry Ingredients into Wet: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined to avoid overmixing which can lead to tough cookies.
6. Fold in Chocolate Chips and Marshmallows: Gently fold in the semi-sweet chocolate chips and, if desired, mini marshmallows for added texture and sweetness.
7. Scoop Dough and Chill: Using a 1 ½ tablespoon scoop, portion dough onto the prepared baking sheets, spacing them sufficiently apart. Optionally, chill the dough balls for 30 minutes to achieve thicker cookies.
8. Bake Cookies: Bake in the preheated oven for 9-10 minutes until the edges are just set and the centers appear slightly soft for a chewy texture.
9. Cool Cookies: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire cooling rack to cool completely, preventing sogginess.
10. Prepare Marshmallow Frosting: In a clean bowl, beat the softened butter until creamy. Add the marshmallow creme and mix until smooth. Gradually beat in powdered sugar followed by vanilla extract. Optionally add heavy cream for desired spreading consistency, then whip until fluffy.
11. Frost Cookies: Once cookies are completely cooled, pipe or spread the marshmallow frosting onto each cookie using a piping bag or spatula.
12. Garnish: Optionally drizzle with melted chocolate or sprinkle crushed candy canes over the frosting for an extra festive touch.

Notes

• For the richest chocolate flavor, use Dutch-processed cocoa powder as it provides a smooth, deep chocolate taste and color.
• Chilling the dough is optional, but recommended for thicker, chewier cookies.
• Mini marshmallows mixed into the dough add delightful pockets of softness but can be omitted if preferred.
• Use parchment paper on baking sheets to prevent sticking and ensure even baking.
• Allow cookies to cool completely before frosting to avoid melting the marshmallow frosting.

• 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