Description
Hot Cocoa Cookies with Marshmallow Buttercream are soft, chocolatey cookies filled with rich cocoa and chocolate chips, topped with a fluffy marshmallow buttercream frosting and garnished with mini marshmallow bits – perfect for cozy winter treats!
Ingredients
- Cookies:
- 1 cup salted butter
- 1 1/4 cups white sugar
- 1/2 cup brown sugar
- 1 egg plus 2 egg yolks
- 1 tbsp vanilla
- 2 cups all-purpose flour
- 1/2 cup cocoa
- 1/4 cup hot chocolate mix
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1 cup dark chocolate chips
- 1 cup semisweet chocolate chips
- Frosting:
- 1 cup salted butter
- 3 cups powdered sugar
- 2 tsp vanilla
- 1 tub marshmallow cream (7 oz)
- 1 tsp whipping cream
- Garnish: Jet Puffed Mini Marshmallow Bits
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together butter, white sugar, and brown sugar until light and fluffy.
- Add egg, egg yolks, and vanilla; mix until combined.
- In a separate bowl, whisk together flour, cocoa, hot chocolate mix, baking powder, baking soda, and salt.
- Gradually fold dry ingredients into wet ingredients until just combined.
- Stir in dark chocolate chips and semisweet chocolate chips.
- Scoop dough onto prepared baking sheets and bake for 10–12 minutes. Let cookies cool completely.
- For frosting, beat butter until creamy. Add powdered sugar, vanilla, marshmallow cream, and whipping cream; beat until fluffy.
- Frost cooled cookies and garnish with mini marshmallow bits.
Notes
- Cookies can be stored in an airtight container for up to 3 days.
- For extra chocolate flavor, sprinkle cocoa powder over frosting before adding marshmallows.
- Optional: add a few drops of peppermint extract for a festive twist.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American