Hot Cocoa Cookies with Marshmallow Frosting
Discover how to make Hot Cocoa Cookies with Marshmallow Frosting. A delicious recipe with detailed instructions.
25
Prep Time
12
Cook Time
67
Total Time
24
Servings
⏱ Cooking Timer
Minutes : Seconds
Why You'll Love This Recipe
Discover how to make Hot Cocoa Cookies with Marshmallow Frosting. A delicious recipe with detailed instructions.
Ingredients
Instructions
Step 1
1. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes using an electric mixer on medium speed.
Step 2
2. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully incorporated.
Step 3
3. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.
Step 4
4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Step 5
5. Fold in the chocolate chips and mini marshmallows (if using) with a rubber spatula.
Step 6
6. Cover the dough and refrigerate for 30 minutes to firm up, which helps prevent excessive spreading during baking.
Step 7
7. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Step 8
8. Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 9
9. Bake for 10-12 minutes, until the edges are set but the centers still look slightly soft. The cookies will continue to set as they cool.
Step 10
10. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Step 11
11. For the frosting, beat the softened butter in a clean bowl until creamy, about 2 minutes.
Step 12
12. Add the marshmallow creme and beat until well combined and fluffy, about 2-3 minutes.
Step 13
13. Gradually add the powdered sugar and vanilla extract, beating on low speed until incorporated, then increase to medium-high speed and beat until light and fluffy, about 2 minutes. Add heavy cream if needed for desired consistency.
Step 14
14. Once the cookies are completely cooled, pipe or spread the marshmallow frosting on top of each cookie.
You Must Know
- ✓Use room temperature butter and eggs for the best texture in both the cookies and frosting
- ✓Don't overbake the cookies - they should look slightly underdone in the center when you remove them from the oven
- ✓For extra hot cocoa flavor, sprinkle a pinch of instant hot cocoa mix on top of the frosting
Chef's Notes
Use room temperature butter and eggs for the best texture in both the cookies and frosting
Don't overbake the cookies - they should look slightly underdone in the center when you remove them from the oven
For extra hot cocoa flavor, sprinkle a pinch of instant hot cocoa mix on top of the frosting
Serving Suggestions
Serve these cookies warm with a glass of cold milk for the ultimate comfort treat. They're perfect for holiday cookie exchanges, winter gatherings, or as a special after-school snack. Pair with hot cocoa for a double chocolate experience.
Nutritional Info (Per Serving)
245
Calories
3g
Protein
32g
Carbs
13g
Fat
Tags
Lily
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More Dessert Recipes
Hot Cocoa Cookies with Marshmallow Frosting
Discover how to make Hot Cocoa Cookies with Marshmallow Frosting. A delicious recipe with detailed instructions.
Ingredients (16)
Instructions
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes using an electric mixer on medium speed.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully incorporated.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in the chocolate chips and mini marshmallows (if using) with a rubber spatula.
- Cover the dough and refrigerate for 30 minutes to firm up, which helps prevent excessive spreading during baking.
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, until the edges are set but the centers still look slightly soft. The cookies will continue to set as they cool.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- For the frosting, beat the softened butter in a clean bowl until creamy, about 2 minutes.
- Add the marshmallow creme and beat until well combined and fluffy, about 2-3 minutes.
- Gradually add the powdered sugar and vanilla extract, beating on low speed until incorporated, then increase to medium-high speed and beat until light and fluffy, about 2 minutes. Add heavy cream if needed for desired consistency.
- Once the cookies are completely cooled, pipe or spread the marshmallow frosting on top of each cookie.
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