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.
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 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.
- 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.
- 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.
- 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.
- 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.
- Fold in Chocolate Chips and Marshmallows: Gently fold in the semi-sweet chocolate chips and, if desired, mini marshmallows for added texture and sweetness.
- 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.
- 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.
- 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.
- 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.
- Frost Cookies: Once cookies are completely cooled, pipe or spread the marshmallow frosting onto each cookie using a piping bag or spatula.
- 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
