Hot Cocoa Cookies with Marshmallow Buttercream Recipe
These Hot Cocoa Cookies with Marshmallow Buttercream offer a rich and indulgent twist on classic chocolate cookies. Featuring a blend of cocoa powder and hot chocolate mix, packed with dark and semisweet chocolate chips, these cookies are soft and slightly chewy with a crisp edge. They are topped with a luscious, fluffy marshmallow buttercream frosting and garnished with mini marshmallow bits, making them perfect for cozy gatherings or festive occasions.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cookie Dough
- 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
Marshmallow Buttercream
- 1 cup salted butter
- 3 cups powdered sugar
- 1 tub (7 ounces) marshmallow cream
- 2 teaspoons vanilla extract
- 1 teaspoon whipping cream
Garnish
- Jet Puffed Mini Marshmallow Bits
Instructions
- Preheat oven and prepare dough: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the white sugar, brown sugar, and 1 cup salted butter. Beat on medium speed for 3-4 minutes until the mixture is light and fluffy. Add the egg and then the two egg yolks one at a time, mixing well after each addition. Stir in 1 tablespoon vanilla extract.
- Mix dry ingredients: In a separate bowl, sift together 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, and 1 teaspoon salt.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in 1 cup dark chocolate chips and 1 cup semisweet chocolate chips carefully, ensuring the dough is mixed without overworking.
- Chill dough and shape cookies: Cover the dough and chill it in the refrigerator for 20 minutes. Using a cookie scoop or spoon, portion out 1 1/2 to 2 tablespoons of dough onto a parchment-lined baking sheet. Lightly press each dough ball with the palm of your hand to flatten slightly.
- Bake the cookies: Bake in the preheated oven for 8-10 minutes. The cookies will appear slightly underdone with soft centers and crisp edges. Allow the cookies to cool completely on the pan before frosting.
- Prepare marshmallow buttercream: In a clean mixing bowl, beat 1 cup salted butter, 1 tub (7 ounces) marshmallow cream, and 3 cups powdered sugar together until smooth. Add 2 teaspoons vanilla extract and 1 teaspoon whipping cream, then beat for 2-3 minutes until the frosting is light and fluffy.
- Frost and garnish cookies: Once cookies are completely cool, pipe or spread a desired amount of marshmallow buttercream on each cookie. Garnish generously with Jet Puffed Mini Marshmallow Bits for a festive finish.
Notes
- Chilling the dough is essential to prevent spreading and helps develop the cookie’s texture.
- Don’t overbake; cookies should look slightly underdone to keep them soft in the center.
- Use fresh baking powder and baking soda for optimal rise and texture.
- For a vegan option, substitute butter and marshmallow cream with plant-based alternatives.
- Store cookies in an airtight container to maintain freshness; the frosting may slightly soften the cookie over time.
Keywords: hot cocoa cookies, marshmallow buttercream, chocolate cookies, holiday cookies, soft cookies, chocolate chip cookies, festive desserts
