Hot Cocoa Cookies with Marshmallow Frosting Recipe
These Hot Cocoa Cookies with Marshmallow Frosting are rich, chocolatey treats inspired by the comforting flavors of classic hot chocolate. Featuring a combination of Dutch-processed cocoa and semi-sweet chocolate chips, the cookies deliver a tender, fudgy texture with just-set edges and chewy centers. Topped with a fluffy marshmallow frosting made from butter and marshmallow creme, these festive cookies are perfect for cozy winter gatherings or holiday celebrations.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes (including optional chilling time)
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Hot Cocoa Cookies:
- 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 Dutch-processed cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips
- ½ cup mini marshmallows (optional for mixing in)
For the Marshmallow Frosting:
- ½ cup unsalted butter, softened
- 7 oz marshmallow creme or fluff (1 jar)
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 tablespoon heavy cream (optional, for consistency)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until the mixture is light and fluffy, about 2 to 3 minutes using an electric mixer.
- Add Eggs and Vanilla: Add the eggs one at a time to the sugar-butter mixture, beating well after each addition. Then mix in the pure vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, Dutch-processed cocoa powder, baking soda, and salt until evenly combined.
- Incorporate Dry into Wet: Gradually add the dry ingredients into the wet batter, mixing gently just until combined to avoid overworking the dough.
- Fold in Chocolate and Marshmallows: Carefully fold in the semi-sweet chocolate chips and optional mini marshmallows to distribute them evenly throughout the dough.
- Scoop and Chill Dough: Using a tablespoon or cookie scoop, portion 1 ½-tablespoon dough balls onto the prepared baking sheets, spacing them apart. Optionally chill the dough balls in the refrigerator for 30 minutes to thicken the cookies and prevent spreading.
- Bake the Cookies: Bake the cookies for 9 to 10 minutes or until the edges are just set and the centers appear slightly soft. Avoid overbaking to keep a chewy texture.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Make Frosting: While the cookies cool, beat the softened butter until creamy. Add the marshmallow creme and mix until smooth.
- Add Powdered Sugar and Vanilla: Gradually add the powdered sugar and then the vanilla extract, whipping the frosting until it is light and fluffy. Add heavy cream if needed to adjust the consistency for spreading or piping.
- Frost the Cookies: Pipe or spread the marshmallow frosting onto the cooled cookies evenly.
- Optional Garnish: Drizzle with melted chocolate or sprinkle crushed candy canes on top for a festive touch.
Notes
- For best flavor, use Dutch-processed cocoa powder, which provides a richer and darker chocolate taste.
- Chilling the dough for at least 30 minutes helps prevent excessive spreading and creates thicker cookies.
- Remove cookies from the oven when edges are set but centers are still slightly soft; cookies will firm up as they cool for a chewy texture.
- Use semi-sweet or dark chocolate chips for deeper chocolate flavor instead of milk chocolate.
- The marshmallow frosting can be adjusted in thickness by adding heavy cream as needed for easier spreading or piping.
- These cookies keep well in an airtight container at room temperature for several days, maintaining their softness.
Keywords: holiday cookies, hot chocolate cookies, Hot Cocoa Cookies, Marshmallow Frosting
