Hot Cocoa Cookies with Marshmallow Buttercream Recipe
These Hot Cocoa Cookies with Marshmallow Buttercream combine rich cocoa-flavored cookies studded with dark and semisweet chocolate chips, topped with a light and fluffy marshmallow buttercream frosting and garnished with mini marshmallow bits. They deliver a cozy, decadent treat reminiscent of a warm cup of hot chocolate, perfect for dessert or a festive snack.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 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: Preheat your oven to 350°F (175°C) to ensure it’s at the right temperature when your cookies are ready to bake.
- Prepare Wet Ingredients: In a large mixing bowl, combine the 1 cup of salted butter with 1 1/4 cups white sugar and 1/2 cup brown sugar. Beat the mixture for 3 to 4 minutes until it becomes light and fluffy. Then, add the egg and two egg yolks one at a time, mixing well after each addition. Stir in 1 tablespoon vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk 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 until evenly mixed.
- Mix Dough: Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overworking the dough. Fold in both 1 cup dark chocolate chips and 1 cup semisweet chocolate chips gently.
- Chill Dough: Cover the dough and chill it in the refrigerator for 20 minutes to help the cookies maintain their shape during baking.
- Shape Cookies: Using a cookie scoop or tablespoon, portion out 1 1/2 to 2 tablespoons of dough onto a parchment-lined baking sheet. Lightly press down each dough ball with the palm of your hand to flatten slightly.
- Bake: Bake the cookies in the preheated oven for 8 to 10 minutes. They should look slightly underbaked with a soft center and crisp edges. Remove from the oven and allow them to cool on the baking sheet completely.
- Prepare Marshmallow Buttercream: In a clean mixing bowl, beat 1 cup salted butter with 3 cups powdered sugar and 1 tub (7 ounces) marshmallow cream until well combined. Add 2 teaspoons vanilla extract and 1 teaspoon whipping cream, then beat for an additional 2 to 3 minutes until light and fluffy.
- Frost Cookies: Once the cookies are fully cooled, pipe or spread the marshmallow buttercream generously on top of each cookie.
- Garnish: Sprinkle Jet Puffed mini marshmallow bits over the buttercream to finish your hot cocoa-inspired cookies.
Notes
- Ensure the cookies cool completely before frosting to prevent the buttercream from melting.
- You can chill the dough longer for firmer cookies or bake a test cookie to adjust baking time based on your oven.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Use high-quality cocoa and hot chocolate mix for the best flavor.
- For a festive touch, consider adding a sprinkle of cocoa powder or chocolate shavings on top of the buttercream.
Keywords: Hot Cocoa Cookies, Marshmallow Buttercream, Chocolate Cookies, Cocoa Cookies, Marshmallow Frosting, Holiday Cookies, Dessert Cookies