Name: Hot Cocoa Cookies with Marshmallow Buttercream Bliss
Prep time: 20 min
Cook time: 10 min
Total time: 50 min
Ingredients: 1 cup Salted Butter (or unsalted, add a pinch of salt); 1 cup White Sugar (can replace with coconut sugar); 1 cup Brown Sugar (light or dark variety interchangeable); 1 whole Egg (and 2 yolks); 1 teaspoon Vanilla Extract (use pure for best taste); 2 cups All-purpose Flour (or 1:1 gluten-free baking flour); 1 cup Cocoa Powder (dark cocoa for richer taste); 1 package Hot Chocolate Mix (optional); 1 teaspoon Baking Powder (ensure it's fresh); 1 teaspoon Baking Soda (ensure it's fresh); 1 teaspoon Salt (use kosher or sea salt); 1 cup Dark and Semisweet Chocolate Chips (can substitute with white chocolate); 3 cups Powdered Sugar (can reduce for less sweetness); 1 cup Marshmallow Cream (or homemade marshmallow fluff); 1/4 cup Whipping Cream (or milk for denser frosting); 1 cup Jet Puffed Mini Marshmallow Bits (can replace with chocolate shavings)

Jump to Recipe Print Recipe

On a chilly winter evening, the aroma of baking cookies fills the air, instantly transporting me back to childhood memories of cozy family gatherings. That’s where my love for Hot Cocoa Cookies with Marshmallow Buttercream began—a blissful combination of soft, chewy cookies that capture the essence of every hot chocolate sip. Not only are these cookies a delectable treat to indulge in, but they also come together in under an hour, making them the perfect last-minute dessert for holiday celebrations or a sweet surprise for loved ones. With that fluffy marshmallow buttercream frosting on top, you’ll create a magical moment with every bite. Curious about how to bring this festive joy into your kitchen? Let’s dive in!

Why are Hot Cocoa Cookies a must-try?

Warm, Cozy Comfort: These Hot Cocoa Cookies evoke the nostalgia of winter nights with their rich, chocolatey flavor and soft texture. Quick & Easy: With just under an hour required from start to finish, you’ll have warm cookies ready for any occasion. A Showstopper: The fluffy marshmallow buttercream adds a delightful touch that both kids and adults will love—perfect for holiday parties! Endless Variations: Feel free to experiment by swapping in different chocolate chips or adding mint extract for a fun twist. Pair these cookies with a mug of Pink Hot Chocolate for an unforgettable treat that warms the heart!

Hot Cocoa Cookies Ingredients

• For the Cookies

Salted Butter – Provides rich flavor and moisture for the cookies and frosting. Unsalted butter can be used; add a pinch of salt.
White Sugar – Sweetness and contributes to the cookie’s chewy texture. Can replace with coconut sugar for a different flavor.
Brown Sugar – Adds moisture and a slight caramel flavor. Light or dark variety can be used interchangeably.
Eggs (1 whole + 2 yolks) – Acts as a binder, adding richness. Can substitute with 1/4 cup unsweetened applesauce for a vegan option.
Vanilla Extract – Enhances overall flavor profile. Use pure vanilla for the best taste.
All-purpose Flour – Provides structure and texture. For gluten-free, use a 1:1 gluten-free baking flour.
Cocoa Powder – Adds chocolate flavor. Dark cocoa will provide a richer taste.
Hot Chocolate Mix – Intensifies the chocolate flavor. Optional, can be omitted if unavailable.
Baking Powder & Baking Soda – Leavening agents to achieve a light texture. Ensure they are fresh for best results.
Salt – Enhances flavors and balances sweetness. Use kosher or sea salt for better texture.
Dark and Semisweet Chocolate Chips – For texture and additional chocolate notes. Can substitute with white chocolate or butterscotch chips.

• For the Marshmallow Buttercream

Powdered Sugar – Sweetens the frosting and pairs well with cream. Can reduce amount for less sweetness.
Marshmallow Cream – Adds fluffiness and sweetness to the frosting. Can be substituted with homemade marshmallow fluff if desired.
Whipping Cream – Contributes to the light, airy texture of the frosting. Milk can be used as a substitute for a denser frosting.

• For Garnish

Jet Puffed Mini Marshmallow Bits – Final decorative touch that adds a festive look. Can replace with chocolate shavings for variation.

With these Hot Cocoa Cookies with Marshmallow Buttercream ingredients on hand, you’re all set to create a delightful treat that captures the essence of cozy winter nights and joyful celebrations!

Step‑by‑Step Instructions for Hot Cocoa Cookies with Marshmallow Buttercream

Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). This ensures that the Hot Cocoa Cookies will bake evenly and achieve a delightful texture. While the oven heats, it’s the perfect time to gather your baking sheets and line them with parchment paper for easy cleanup.

Step 2: Mix Wet Ingredients
In a large mixing bowl, cream together the softened salted butter, white sugar, and brown sugar until the mixture is light and fluffy, about 2-3 minutes. Next, add in one whole egg and two yolks along with the vanilla extract, mixing until well combined. This creamy base will give your cookies the rich flavor they deserve.

Step 3: Prepare Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, cocoa powder, hot chocolate mix, baking powder, baking soda, and salt until fully integrated. This step helps to evenly distribute the leavening agents and creates a flavorful dry mix for the Hot Cocoa Cookies, ensuring they rise perfectly as they bake.

Step 4: Combine Mixtures
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix! Gently fold in the dark and semisweet chocolate chips, which will melt slightly during baking and create pockets of chocolate goodness in your cookies.

Step 5: Chill Dough
Cover the bowl with plastic wrap and refrigerate the dough for about 20 minutes. Chilling the Hot Cocoa Cookies dough helps to firm it up, making it easier to scoop and ensuring they maintain their shape while baking for that perfect soft and chewy texture.

Step 6: Scoop & Bake
Using a cookie scoop or tablespoon, drop rounds of dough onto the prepared baking sheets, spacing them about 2 inches apart. Slightly flatten each ball before placing them in the preheated oven. Bake for 8-10 minutes until the edges are crisp but the centers look soft and slightly underbaked for the ideal chewy bite.

Step 7: Cool Cookies
Once baked, allow the cookies to cool on the baking sheet for 5 minutes to set before transferring them to a wire rack. This step ensures that the Hot Cocoa Cookies maintain their soft centers while cooling, creating a delightful contrast to the crispy edges.

Step 8: Prepare Frosting
For the marshmallow buttercream, in a medium bowl, combine softened butter and marshmallow cream. Gradually add powdered sugar while mixing to prevent a cloud of sugar, then add vanilla extract and whipping cream. Beat on high until the frosting is light, fluffy, and holds its shape, perfect for topping your cookies.

Step 9: Frost Cookies
Once the Hot Cocoa Cookies have completely cooled, it’s time to frost! Using a piping bag or a spatula, generously spread the marshmallow buttercream on each cookie. For an additional festive touch, sprinkle the top with Jet Puffed Mini Marshmallow Bits which add both texture and visual appeal to your delightful creation.

Make Ahead Options

These Hot Cocoa Cookies with Marshmallow Buttercream are perfect for busy home cooks looking to save time! You can prepare the cookie dough and refrigerate it for up to 24 hours before baking. Just scoop the dough onto the baking sheets, cover with plastic wrap, and pop them in the fridge. The marshmallow buttercream can be made up to 3 days in advance; just store it in an airtight container in the fridge and give it a quick stir before frosting. When you’re ready to enjoy these delicious cookies, simply bake the chilled dough as directed, frost with the pre-made buttercream, and watch your loved ones delight in this cozy treat!

Expert Tips for Hot Cocoa Cookies

Room Temperature Butter: Ensure your butter is at room temperature for easy blending; this creates a creamy texture that enhances the flavor.
Avoid Overbaking: Keep an eye on the cookies—they should look soft in the center after baking. Overbaking can lead to a dry texture, contrary to the chewy bite you’re after.
Mixing Technique: When combining wet and dry ingredients, mix gently until just combined to prevent tough cookies. Remember, the goal is soft, chewy Hot Cocoa Cookies, not dense ones!
Chill Time Matters: Don’t skip the chilling step; it firms up the dough, preventing the cookies from spreading too much while baking, which helps maintain their fluffy shape.
Frost When Cool: Always frost the cookies once they’re completely cooled. This prevents the marshmallow buttercream from melting and ensures your cookies look and taste their best!
Experiment with Flavors: Try adding a splash of peppermint extract to your frosting or swapping chocolate chips for butterscotch for a fun twist on the classic Hot Cocoa Cookies.

Hot Cocoa Cookies with Marshmallow Buttercream Variations

Feel free to get creative with these delicious cookies and make them your own with just a few simple tweaks!

Dairy-Free: Use dairy-free butter and coconut cream in the frosting for a silky, non-dairy treat.
Nutty Twist: Substitute almond flour for the all-purpose flour for a delightful nutty flavor and extra chewiness.
Mint Chocolate: Add 1 teaspoon of peppermint extract to the cookie dough for a refreshing holiday twist that pairs beautifully with the chocolate.
Spicy Kick: Incorporate a pinch of cayenne or chili powder into the dough for a subtle heat that balances the sweetness of the cookies.
Chocolate Overload: Increase the cocoa powder to create an even richer chocolate flavor, ensuring every bite is decadent and indulgent.
Different Chips: Swap out the dark and semisweet chocolate chips for butterscotch or toffee bits, lending an exciting layer of flavor.
Gluten-Free: Use a 1:1 gluten-free all-purpose flour blend to accommodate gluten sensitivities without sacrificing texture.
S’mores Version: Add crushed graham crackers to the cookie dough and top with marshmallow bits and chocolate pieces to mimic classic s’mores flavors.

Each of these variations invites you to add your personal touch to the beloved Hot Cocoa Cookies. If you’re looking for other delightful cookie recipes, try making my scrumptious Cosmic Brownie Cookies or indulge in the silky Garlic Parmesan Pasta for a well-rounded celebration of flavors!

What to Serve with Hot Cocoa Cookies with Marshmallow Buttercream

Cozy up your winter evenings with delightful pairings that enhance the joy of these decadent cookies.

Warm Milk: A classic companion, the creaminess of warm milk complements the rich chocolate flavors while soothing your soul.
Spiced Chai Latte: The aromatic spices in chai contrast beautifully with the sweetness of the frosting, creating a warming drink experience.
Fresh Berries: Juicy raspberries or strawberries provide a tangy burst that balances the sweetness of the cookies, adding a refreshing element to your dessert.
Chocolate Dipped Pretzels: Their salty crunch contrasts nicely with the soft, chewy cookies, offering a delightful mix of flavors and textures.
Mint Hot Chocolate: For a chocolate lover’s paradise, serve these cookies alongside mint-infused hot chocolate for a festive treat that captures winter charm.
Creamy Ice Cream: A scoop of vanilla or chocolate ice cream on the side adds a cold, creamy texture that beautifully complements the warm cookies straight from the oven.
Homemade Eggnog: This creamy drink enhances the festive spirit and the spices harmonize perfectly, creating a cozy pairing for holiday gatherings.
Cookie Platter: Create a dessert platter with assorted baked goods, including these cookies, for an inviting treat spread sure to delight family and friends.

Make every bite of your hot cocoa cookies memorable with these delightful pairings that bring warmth and joy to any winter occasion!

How to Store and Freeze Hot Cocoa Cookies

Airtight Container: Store your Hot Cocoa Cookies in an airtight container at room temperature for up to 1 week to keep them soft and chewy.

Fridge: If you prefer, keep them in the fridge for up to 2 weeks. Let them come to room temperature before enjoying for the best flavor and texture.

Freezer: Freeze the cookies in a single layer on a baking sheet for 1-2 hours, then transfer to a freezer-safe bag for up to 3 months.

Reheating: To enjoy frozen cookies, simply thaw them at room temperature or warm in the oven for a few minutes to regain that fresh-baked taste.

Hot Cocoa Cookies with Marshmallow Buttercream Recipe FAQs

What type of butter should I use for the cookies?
Absolutely! I recommend using salted butter for the best flavor and moisture, but you can also use unsalted butter if that’s what you have on hand—just remember to add a pinch of salt to the mix.

How do I know if my eggs are fresh enough?
Very! To check the freshness of eggs, simply fill a bowl with water and gently place the eggs in it. Fresh eggs will sink and lay flat on the bottom, while older eggs will stand upright or float. If the eggs float, it’s best to discard them.

How can I store my Hot Cocoa Cookies once baked?
For sure! Store your Hot Cocoa Cookies in an airtight container to keep them soft for up to one week. If you’d like them to last longer, you can refrigerate them for up to two weeks. Just let them reach room temperature before diving in for that freshly baked taste!

Can I freeze these cookies for later enjoyment?
Absolutely! To freeze your Hot Cocoa Cookies, place them in a single layer on a baking sheet and freeze for about 1-2 hours. Once they’re firm, transfer them to a freezer-safe bag or container and store for up to 3 months. To enjoy them later, simply let them thaw at room temperature or warm them in the oven for a few minutes!

What if my cookies end up too dry or crumbly?
Very common! If your cookies turn out dry, it could be due to overbaking or too much flour. Make sure to measure your flour correctly—spoon it into the measuring cup and level it with a knife instead of scooping directly from the bag, which can compact the flour. If the dough seems too crumbly before baking, adding a tiny splash of milk can help bring it back together.

Can I make these cookies vegan?
Absolutely! To make vegan Hot Cocoa Cookies, simply replace the eggs with 1/4 cup of unsweetened applesauce. Use plant-based butter and check that your chocolate chips and marshmallow cream are dairy-free. This way, you can enjoy the same delicious flavor while sticking to your dietary preferences!