Introduction

These Hot Cocoa Cookies with Marshmallow Buttercream combine rich chocolate flavors with a fluffy, sweet topping for the ultimate cozy treat. Perfect for chilly days or whenever you crave a comforting dessert, these cookies are soft, chewy, and topped with a luscious marshmallow frosting.

The image shows a white plate on a white marbled surface holding five chocolate cookies, each topped with a smooth, creamy white frosting layer and three small white marshmallows. The cookies are dark brown and slightly cracked. On the plate with the cookies is a white cup filled with hot chocolate, topped with small marshmallows floating on the drink. A few dark chocolate chips are scattered around the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup salted butter
1 1/4 cups white sugar
1/2 cup brown sugar
1 egg plus 2 egg yolks
1 tablespoon vanilla extract
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
1 cup dark chocolate chips
1 cup semisweet chocolate chips
1 cup salted butter (for buttercream)
3 cups powdered sugar
2 teaspoons vanilla extract (for buttercream)
1 tub marshmallow cream (7 ounce)
1 teaspoon whipping cream
Garnish: Jet-Puffed mini marshmallow bits

Instructions

Step 1: Preheat the oven to 350°F (175°C). In a large bowl, combine the white sugar, brown sugar, and 1 cup of salted butter. Beat for 3 to 4 minutes until the mixture is light and fluffy.
Step 2: Add the egg and two egg yolks one at a time, mixing well after each addition. Stir in 1 tablespoon of vanilla extract.
Step 3: In a separate bowl, whisk together the flour, cocoa powder, hot chocolate mix, baking powder, baking soda, and salt.
Step 4: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in both the dark and semisweet chocolate chips.
Step 5: Chill the dough in the refrigerator for 20 minutes. Once chilled, scoop 1 1/2 to 2 tablespoons of dough onto a parchment-lined baking sheet. Press each dough ball down lightly with the palm of your hand.
Step 6: Bake for 8 to 10 minutes, until the edges start to crisp but the center remains soft and slightly underdone. Leave the cookies on the baking sheet to cool completely.
Step 7: To make the marshmallow buttercream, beat 1 cup salted butter, marshmallow cream, and powdered sugar together until smooth. Add 2 teaspoons vanilla extract and 1 teaspoon whipping cream, then beat for 2 to 3 minutes until light and fluffy.
Step 8: When the cookies are completely cool, spread or pipe the marshmallow buttercream on top. Garnish with mini marshmallow bits for extra charm and texture.

Tips & Variations

For an extra rich flavor, use high-quality cocoa powder and chocolate chips.
Chilling the dough helps prevent spreading and keeps the cookies soft and thick.
Try adding a pinch of cinnamon or espresso powder to the dry ingredients for a subtle depth of flavor.
Substitute the marshmallow cream with homemade marshmallow fluff if you prefer.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. To keep the buttercream fresh, it’s best to refrigerate the frosted cookies in an airtight container and bring them to room temperature before serving. Reheat slightly in a warm oven if you prefer a softer texture.

How to Serve

The image shows a white plate on a white marbled surface, holding five chocolate cookies each topped with a generous swirl of creamy white frosting and small white marshmallows. The cookies have a rough, slightly cracked dark brown texture. Alongside the cookies is a white mug filled with hot chocolate, topped with small white marshmallows scattered on the surface. A few loose chocolate chips and marshmallows are scattered on the plate and around it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these cookies?

Yes, you can freeze the baked cookies without the frosting for up to 3 months. Thaw at room temperature before adding the marshmallow buttercream. Frosted cookies are best stored refrigerated and consumed within a few days.

What can I use instead of hot chocolate mix?

If you don’t have hot chocolate mix, increase the cocoa powder by 1/4 cup and add 2 tablespoons of sugar to balance the sweetness.