Description
Delight in these indulgent Hot Cocoa Cookies topped with fluffy Marshmallow Buttercream Bliss. Featuring a rich cocoa and hot chocolate blend cookie base studded with dark and semisweet chocolate chips, these cookies are chilled for perfect texture, baked to golden perfection, and finished with a creamy marshmallow buttercream frosting and optional mini marshmallow garnish. A cozy treat that’s perfect for chocolate lovers and wintertime gatherings.
Ingredients
Scale
Cookie Dough
- 1 cup salted butter (If using unsalted, add a pinch of salt)
- 1.25 cups white sugar
- 0.5 cups brown sugar (Light brown sugar can be used interchangeably)
- 1 egg plus 2 egg yolks (For egg-free option, substitute 1/4 cup applesauce)
- 1 Tbsp vanilla extract
- 2 cups all-purpose flour (Gluten-free blend can be substituted)
- 0.5 cups cocoa powder (Dutch-processed cocoa can be used)
- 0.25 cups hot chocolate mix (Optional, can be omitted)
- 1.5 tsp baking powder
- 1.5 tsp baking soda
- 1 tsp salt
- 1 cup dark chocolate chips (Milk chocolate chips can be substituted)
- 1 cup semisweet chocolate chips (Can be replaced with only dark or white chocolate chips)
Marshmallow Buttercream Frosting
- 1 cup (2 sticks) salted butter, softened
- 1 tub marshmallow cream (7 ounces) (Alternatively whipped topping can be used)
- 3 cups powdered sugar
- 2 tsp vanilla extract
- 1 tsp whipping cream (Milk or dairy-free alternatives acceptable)
- Jet Puffed Mini Marshmallow Bits (Optional decoration; can swap for mini chocolate chips or crushed peppermint)
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking the cookies.
- Mix Butter and Sugars: In a large mixing bowl, beat the salted butter with white and brown sugars for 3–4 minutes until the mixture is light, fluffy, and well combined.
- Add Eggs and Vanilla: Incorporate the whole egg and two egg yolks, adding one at a time and mixing thoroughly after each addition. Stir in the vanilla extract to flavor the dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, hot chocolate mix, baking powder, baking soda, and salt until evenly mixed.
- Mix Dry Ingredients into Wet: Gradually add the dry ingredient mix to the wet butter and sugar mixture, mixing just until combined to avoid overworking the dough.
- Fold in Chocolate Chips: Gently fold both dark and semisweet chocolate chips into the dough ensuring even distribution.
- Chill Dough: Cover the dough and refrigerate it for about 20 minutes to firm up, which helps control spread during baking.
- Scoop and Bake: Use a cookie scoop to drop 1 1/2 to 2 tablespoons of dough onto parchment-lined cookie sheets. Slightly flatten the dough balls for even cooking. Bake for 8 to 10 minutes until edges are set.
- Cool Cookies: Allow the cookies to cool on the baking pan for a few minutes, then transfer them to a wire rack to cool completely before frosting.
- Prepare Marshmallow Buttercream: In a mixing bowl, beat the softened butter, marshmallow cream, and powdered sugar together until smooth. Add vanilla extract and whipping cream and continue beating until the frosting is light and fluffy.
- Frost and Garnish: Once cookies are fully cooled, generously pipe or spread the marshmallow buttercream on top of each cookie. Decorate with optional mini marshmallows or alternative toppings as desired.
Notes
- For egg-free cookies, substitute the egg and yolks with 1/4 cup applesauce.
- Use a gluten-free flour blend to make these cookies gluten-free.
- Dutch-processed cocoa offers a smoother, less acidic flavor compared to natural cocoa if preferred.
- Omitting the hot chocolate mix reduces overall sweetness and intense cocoa flavor.
- Milk chocolate chips can replace dark chocolate for a sweeter cookie, but balance with semisweet chips.
- Refrigerating dough before baking helps maintain cookie shape and texture.
- Marshmallow cream can be swapped with whipped topping for a lighter frosting.
- Optional garnishes like mini chocolate chips or crushed peppermint add festive variations.
- Store cookies in an airtight container to keep them fresh for up to 5 days.
