Hot Cocoa Cookies with Marshmallow Buttercream: A Cozy Winter Treat

There’s something undeniably comforting about a warm cup of hot cocoa on a chilly day—the rich chocolate, the creamy sweetness, and the fluffy marshmallows floating on top. Now, imagine capturing that entire cozy experience in a single cookie. That’s exactly what Hot Cocoa Cookies with Marshmallow Buttercream deliver: a tender, chocolatey cookie topped with a luscious, marshmallow-infused frosting, and finished with a sprinkling of mini marshmallow bits for the ultimate winter indulgence.

These cookies are perfect for the holidays, winter gatherings, or any time you want to bring the warmth of hot cocoa into a handheld treat. They combine soft, chewy chocolate cookies with layers of flavor that evoke the richness of a classic cup of cocoa. Each bite delivers a balance of deep chocolate notes, a hint of cocoa powder, and the playful sweetness of marshmallow buttercream.

Whether you’re baking for friends, gifting homemade treats, or creating a festive cookie platter, these cookies are designed to impress. They’re approachable enough for home bakers but decadent enough to be featured as a show-stopping dessert.

Ingredients

Before beginning, gather all the ingredients to ensure a smooth and successful baking process.

For the Cookies:

• 1 cup salted butter, softened – Adds richness and moisture.
• 1 1/4 cups white sugar – Sweetens and helps with the cookie structure.
• 1/2 cup brown sugar – Adds depth, moisture, and slight caramel undertones.
• 1 egg plus 2 egg yolks – Provides structure, richness, and a tender texture.
• 1 tablespoon vanilla extract – Enhances the overall flavor profile.
• 2 cups all-purpose flour – Forms the base and gives structure.
• 1/2 cup cocoa powder – Adds deep chocolate flavor.
• 1/4 cup hot chocolate mix – Adds a subtle, nostalgic flavor and extra sweetness.
• 1 1/2 teaspoons baking powder – Helps the cookies rise.
• 1 1/2 teaspoons baking soda – Works with baking powder to create a tender, chewy texture.
• 1 teaspoon salt – Balances flavors.
• 1 cup dark chocolate chips – Adds rich, slightly bitter chocolate notes.
• 1 cup semisweet chocolate chips – Adds a balanced sweetness and melty texture.

For the Marshmallow Buttercream Frosting:

• 1 cup salted butter, softened – Provides a creamy, stable base.
• 3 cups powdered sugar – Sweetens and creates a smooth, spreadable consistency.
• 2 teaspoons vanilla extract – Adds depth and warmth.
• 1 tub (7 oz) marshmallow cream – Provides that signature fluffy, sweet marshmallow flavor.
• 1 teaspoon whipping cream – Adjusts consistency for spreadable frosting.

Garnish:

• Jet-Puffed mini marshmallow bits – Adds texture, whimsy, and visual appeal reminiscent of a cup of cocoa topped with marshmallows.

Preparation Method

Follow these detailed steps to create soft, chocolatey cookies topped with luscious marshmallow buttercream.

Step 1: Preheat Oven and Prepare Baking Sheets

1. Preheat your oven to 350°F (175°C).
2. Line baking sheets with parchment paper or silicone mats to prevent sticking and ensure even baking.

Step 2: Cream Butter and Sugars

1. In a large mixing bowl, combine:
   • 1 cup salted butter
   • 1 1/4 cups white sugar
   • 1/2 cup brown sugar
2. Beat with a hand mixer or stand mixer on medium speed until light and fluffy, about 3–4 minutes.
3. Creaming the butter and sugar together incorporates air, which contributes to a soft, tender cookie.

Step 3: Add Eggs and Vanilla

1. Mix in 1 egg plus 2 egg yolks and 1 tablespoon vanilla extract.
2. Beat until fully incorporated and smooth.

Step 4: Combine Dry Ingredients

1. In a separate bowl, whisk together:
   • 2 cups all-purpose flour
   • 1/2 cup cocoa powder
   • 1/4 cup hot chocolate mix
   • 1 1/2 teaspoons baking powder
   • 1 1/2 teaspoons baking soda
   • 1 teaspoon salt
2. Whisking ensures even distribution of leavening agents and cocoa powder for consistent flavor and texture.

Step 5: Combine Wet and Dry Ingredients

1. Gradually mix the dry ingredients into the butter mixture.
2. Stir until just combined; avoid overmixing to prevent dense cookies.

Step 6: Fold in Chocolate Chips

1. Gently fold in 1 cup dark chocolate chips and 1 cup semisweet chocolate chips using a spatula.
2. Ensure even distribution without overmixing the dough.

Step 7: Portion and Bake Cookies

1. Using a cookie scoop or tablespoon, drop rounded portions of dough onto prepared baking sheets, spacing them about 2 inches apart.
2. Bake in the preheated oven for 10–12 minutes, until the edges are set but the centers remain soft.
3. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Step 8: Prepare Marshmallow Buttercream Frosting

1. In a large mixing bowl, beat 1 cup salted butter on medium speed until smooth and creamy.
2. Gradually add 3 cups powdered sugar, beating until fully incorporated and smooth.
3. Mix in 2 teaspoons vanilla extract and 1 tub of marshmallow cream until fully blended.
4. Add 1 teaspoon whipping cream and beat until the frosting reaches a spreadable consistency. Adjust cream if necessary for desired texture.

Step 9: Frost the Cookies

1. Once the cookies are completely cooled, use a spatula or piping bag to spread or pipe a generous amount of marshmallow buttercream on each cookie.
2. Top with Jet-Puffed mini marshmallow bits for texture and visual appeal.

Step 10: Serve and Enjoy

Serve immediately or store in an airtight container at room temperature for up to 3 days. The cookies can also be chilled to set the frosting further, making them easier to transport or gift.

Tips for Perfect Hot Cocoa Cookies

• Softened butter is key: Ensure both butter portions (for cookies and frosting) are at room temperature.
• Do not overbake: Cookies should remain soft in the center; they will continue to set as they cool.
• Even chocolate distribution: Use a spatula to fold in chips gently for even melting.
• Piping the frosting: Use a star tip or round tip for a professional, bakery-style look.
• Storage: Keep frosted cookies in a single layer or separate with parchment paper to prevent sticking.

Serving Suggestions

• Holiday dessert table: Pair with hot cocoa or coffee for a cozy winter setup.
• Gift idea: Package individually in clear bags with a ribbon for a festive treat.
• Party platter: Arrange on a decorative tray with other seasonal cookies for a visually appealing presentation.
• Snack for kids: Perfect for classroom parties or family gatherings.

Nutritional Insights

• Calories: These cookies are rich and indulgent; enjoy in moderation.
• Protein: Provides minimal protein from butter, eggs, and chocolate.
• Carbohydrates: Sweet and chocolatey, providing energy for indulgent enjoyment.
• Fats: Butter, chocolate, and marshmallow contribute to richness; portion control is key.
• Customizable: Use lower-fat butter or sugar substitutes if desired, though flavor and texture may be slightly altered.

Variations and Creative Twists

1. Peppermint Hot Cocoa Cookies: Add crushed peppermint candy to the frosting or dough.
2. Chocolate Lover’s Version: Use all dark or semisweet chocolate chips, and add a drizzle of melted chocolate on top.
3. Mini Cookie Sandwiches: Use frosting between two cookies for a hot-cocoa-inspired cookie sandwich.
4. Spiced Cocoa Cookies: Add a pinch of cinnamon or cayenne to the dough for warmth and subtle heat.
5. Nutty Twist: Fold in chopped pecans or walnuts to the cookie dough for added crunch.

Frequently Asked Questions (FAQs)

Q: Can I make these cookies ahead of time?
A: Yes. Bake the cookies and store them in an airtight container. Frosting can be applied just before serving to maintain texture.

Q: Can I use homemade hot chocolate mix?
A: Absolutely! Homemade cocoa adds personalized flavor, but ensure it is sweetened appropriately to balance the sugar in the dough.

Q: Can I freeze these cookies?
A: Yes. Freeze baked, unfrosted cookies in an airtight container for up to 3 months. Frost after thawing.

Q: Can I make the frosting without marshmallow cream?
A: While marshmallow cream is key for authentic flavor, you can use a vanilla buttercream for a similar texture, though it won’t have the classic marshmallow taste.

Q: Are these cookies chewy or crunchy?
A: They are soft, chewy, and tender, capturing the comforting texture of a cozy hot cocoa experience.

Conclusion

Hot Cocoa Cookies with Marshmallow Buttercream are more than just cookies—they are an experience, capturing the essence of a warm, cozy cup of cocoa in a handheld treat. The combination of rich chocolate, melty chocolate chips, and fluffy marshmallow buttercream creates a decadent, festive dessert perfect for winter, holidays, or any special occasion.

With approachable ingredients, detailed steps, and a variety of optional toppings and variations, these cookies are ideal for bakers of all skill levels. They can be served at parties, gifted as homemade treats, or enjoyed as a cozy snack at home.

Print

Whether you’re making them for a holiday platter, a festive gathering, or a personal indulgence, these Hot Cocoa Cookies with Marshmallow Buttercream are guaranteed to delight everyone who tries them. Rich, tender, and topped with sweet marshmallow goodness, they are the ultimate winter treat that combines nostalgia, flavor, and fun in every bite.