Introduction

These Hot Cocoa Cookies with Marshmallow Frosting combine the rich, chocolatey goodness of cocoa cookies with a fluffy, sweet marshmallow topping. Perfect for cozy days or holiday gatherings, they bring the warmth of your favorite hot chocolate into a delightful handheld treat.

The image shows four soft, round chocolate cookies placed on a piece of parchment paper over a white marbled surface. Each cookie is thick and dark brown with a slightly cracked texture on the edges. On top of each cookie is a fluffy, white whipped cream layer shaped in soft peaks, covering most of the cookie surface. Drizzled over the whipped cream are thin lines of smooth, shiny chocolate sauce. Small, round red and green sprinkles are scattered on top of the whipped cream and around the cookies, adding a festive touch. The scene is lit warmly, highlighting the textures and colors of the cookies and toppings. photo taken with an iphone --ar 4:5 --v 7

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)
½ cup unsalted butter, softened (for frosting)
1 jar (7 oz) marshmallow creme or fluff
1 cup powdered sugar
1 teaspoon pure vanilla extract
1 tablespoon heavy cream (optional, for frosting consistency)

Instructions

Step 1: Preheat your 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 2–3 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, mixing until just combined.
Step 6: Fold in the chocolate chips and optional mini marshmallows gently.
Step 7: Scoop 1 ½-tablespoon portions of dough onto the prepared baking sheets, spacing them apart.
Step 8: Optionally, chill the dough balls in the refrigerator for 30 minutes for thicker cookies.
Step 9: Bake for 9–10 minutes, until the edges are just set and the centers look slightly soft.
Step 10: Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
Step 11: While the cookies cool, prepare the frosting by beating the butter until creamy, then mixing in the marshmallow creme until smooth.
Step 12: Gradually add powdered sugar followed by vanilla extract, whipping the mixture until fluffy. Add heavy cream if needed for consistency.
Step 13: Spread or pipe the marshmallow frosting onto the cooled cookies.
Step 14: For an extra festive touch, drizzle with melted chocolate or sprinkle crushed candy canes on top.

Tips & Variations

Use Dutch-processed cocoa for a richer, smoother chocolate flavor, or natural cocoa for a lighter, classic taste.
Chill the dough before baking to help cookies hold their shape and get a thicker texture.
Substitute dark chocolate chips for a deeper chocolate experience.
Add a sprinkle of sea salt on top of the frosting for a sweet-salty contrast.
For a vegan version, swap butter with plant-based margarine and use egg replacers.

Storage

Store cookies in an airtight container at room temperature for up to 3 days. To keep the frosting fresh, refrigerate the cookies and bring them to room temperature before serving. You can also freeze unfrosted cookies for up to 3 months; thaw and frost them before serving. Reheat frosted cookies gently in a microwave for about 10 seconds if desired.

How to Serve

The image shows four chocolate cookies with a cracked dark brown base as the first layer. On top of each cookie is a thick, fluffy white whipped cream layer that looks soft and smooth. Over the whipped cream, there are thin, wavy lines of light brown chocolate sauce drizzled diagonally. Small red and green round sprinkles are scattered on the whipped cream for decoration. The cookies rest on newsprint-style parchment paper placed on a white marbled surface. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Dutch-processed?

Yes, you can use natural cocoa powder, but the cookies will have a lighter color and a slightly tangier flavor compared to the richer taste from Dutch-processed cocoa.

How do I make the marshmallow frosting less sweet?

You can reduce the powdered sugar slightly or add a pinch of salt to balance the sweetness. Adding heavy cream helps to lighten the frosting’s texture without making it overly sweet.