Introduction

These Hot Cocoa Cookies with Marshmallow Frosting combine the rich, deep flavor of chocolate with a fluffy, sweet topping reminiscent of your favorite winter drink. Perfect for cozy gatherings or holiday treats, they offer a soft, chewy bite with gooey chocolate and marshmallow goodness.

The image shows four round chocolate cookies placed on brown parchment paper over a white marbled surface. Each cookie has a thick, white whipped cream swirl on top, which is smooth and glossy. The whipped cream is decorated with thin, even dark chocolate drizzle lines going across the top and small red and green round sprinkles. The cookies look soft and slightly cracked with a dark brown rich color beneath the bright white cream layer, creating a strong contrast. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 2: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2 to 3 minutes.
Step 3: Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Step 4: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Step 5: Gradually add the dry ingredients to the wet mixture until just combined.
Step 6: Fold in the chocolate chips and optional mini marshmallows.
Step 7: Scoop 1 ½-tablespoon portions of dough onto the prepared baking sheets, spacing them apart. For thicker cookies, chill the dough balls for 30 minutes before baking.
Step 8: Bake for 9 to 10 minutes, or until the edges are just set and the centers look slightly soft.
Step 9: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 10: While the cookies cool, prepare the frosting: beat the softened butter until creamy, then mix in the marshmallow creme until smooth.
Step 11: Gradually add the powdered sugar, then stir in the vanilla extract and whip until fluffy. Add heavy cream if needed to reach desired consistency.
Step 12: Spread or pipe the marshmallow frosting onto the cooled cookies. Optionally, drizzle with melted chocolate or sprinkle crushed candy canes for garnish.

Tips & Variations

Use Dutch-processed cocoa for a rich, smooth chocolate flavor; a blend of Dutch and natural cocoa can balance richness and brightness.
Chilling the dough before baking helps prevent spreading and results in a thicker, chewier cookie.
For extra gooey pockets, use semi-sweet or dark chocolate chips instead of milk chocolate.
Try folding in mini marshmallows for even more melty marshmallow surprises inside the cookies.
Top with a drizzle of melted chocolate or crushed candy canes for a festive touch.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. If they soften too much, you can crisp them slightly in a 300°F (150°C) oven for a few minutes. Refrigerate if you prefer, but bring to room temperature before serving. Frosted cookies can also be frozen; thaw completely before enjoying.

How to Serve

The image shows four chocolate cookies placed on a brown paper with print. Each cookie has one thick, soft dark brown base with a cracked surface. On top of each base, there is a tall, puffy layer of white whipped cream with a smooth texture. The whipped cream is decorated with thin zigzag lines of milk chocolate drizzle in a medium brown color. Small red and green round sprinkles are scattered on top of the whipped cream. The cookies are close to each other and the background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies without marshmallows?

Yes, the marshmallows are optional both in the dough and the frosting. The cookies will still have delicious chocolate flavor without them, though the marshmallow adds a delightful sweetness and texture contrast.

How do I prevent the cookies from spreading too much?

Chilling the dough for at least 30 minutes before baking helps the fats solidify, which reduces spreading. Also, make sure not to over-mix the dough once you add dry ingredients to avoid excess gluten development.