Description
These Hot Cocoa Cookies with Marshmallow Buttercream are a cozy treat perfect for chilly days. Soft, chocolatey cookies studded with dark and semisweet chocolate chips are topped with a light and fluffy marshmallow buttercream frosting and garnished with mini marshmallows for an indulgent dessert reminiscent of hot cocoa in cookie form.
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 the Oven: Set your oven to 350°F (175°C) to ensure it’s hot and ready for baking the cookies.
- Prepare the Cookie Dough: In a mixing bowl, combine 1 cup of salted butter with 1 1/4 cups white sugar and 1/2 cup brown sugar. Beat for 3-4 minutes until the mixture is light and fluffy. Add in 1 whole egg and 2 egg yolks one at a time, mixing well after each addition. Incorporate 1 tablespoon of vanilla extract and mix thoroughly.
- Combine 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.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing just until combined to avoid overworking the dough. Fold in 1 cup dark chocolate chips and 1 cup semisweet chocolate chips gently until evenly distributed.
- Chill the Dough: Cover the dough and chill it in the refrigerator for 20 minutes. This step helps control spreading during baking and enhances flavor.
- Scoop and Shape Cookies: Using a cookie scoop or spoon, portion out 1 1/2 to 2 tablespoons of cookie dough onto a parchment-lined baking sheet. Lightly press each dough ball down with the palm of your hand to flatten slightly.
- Bake the Cookies: Bake in the preheated oven for 8-10 minutes. Look for cookies that are just starting to crisp at the edges but still soft in the center; they will appear slightly underbaked. Remove from oven and leave cookies on the baking sheet to cool completely.
- Prepare Marshmallow Buttercream: In a clean bowl, beat together 1 cup salted butter, 1 tub (7 ounces) marshmallow cream, and 3 cups powdered sugar until combined. Add 2 teaspoons vanilla extract and 1 teaspoon whipping cream. Continue beating for 2-3 minutes until the frosting is light, fluffy, and smooth.
- Frost and Garnish Cookies: Once the cookies are completely cool, either pipe or spread a generous amount of marshmallow buttercream onto each cookie. Sprinkle with Jet-Puffed Mini Marshmallow Bits for a festive and delicious finishing touch.
Notes
- Chilling the dough before baking helps reduce cookie spread and improves texture.
- Don’t overbake the cookies; they should be soft in the center to maintain a chewy texture.
- Use quality cocoa powder and hot chocolate mix for a richer chocolate flavor.
- Marshmallow cream can be substituted with homemade marshmallow fluff if desired.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 8-10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: hot cocoa cookies, marshmallow buttercream, chocolate cookies, holiday cookies, chocolate chip cookies, dessert recipe
