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Hot Cocoa Cookies with Marshmallow Buttercream

Hot Cocoa Cookies with Marshmallow Buttercream Bliss

Delicious Hot Cocoa Cookies with fluffy Marshmallow Buttercream, perfect for winter celebrations.
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Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 20 minutes
Total Time 50 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 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
For the Marshmallow Buttercream
  • 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
For Garnish
  • 1 cup Jet Puffed Mini Marshmallow Bits can replace with chocolate shavings

Equipment

  • Oven
  • Mixing bowls
  • Cookie scoop
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Cream salted butter, white sugar, and brown sugar until light and fluffy. Add one egg, two yolks, and vanilla extract.
  3. In a separate bowl, whisk together flour, cocoa powder, hot chocolate mix, baking powder, baking soda, and salt.
  4. Gradually add dry ingredients to wet mixture, mixing until just combined. Fold in chocolate chips.
  5. Cover the dough and refrigerate for about 20 minutes.
  6. Drop dough onto prepared sheets, spacing 2 inches apart. Bake for 8-10 minutes.
  7. Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack.
  8. For frosting, mix softened butter and marshmallow cream. Gradually add powdered sugar, then vanilla and whipping cream.
  9. Frost cooled cookies and sprinkle with mini marshmallow bits.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 21gProtein: 1gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 90mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 50mgIron: 0.5mg

Notes

These cookies are best enjoyed fresh. Store in an airtight container for up to a week, or refrigerate for up to two weeks.

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