There’s something magical about the scent of freshly baked cookies wafting through your home on a chilly day. As the holiday season approaches, I find myself craving the comforting flavors of hot cocoa and marshmallows. These Hot Cocoa Cookies with Marshmallow Buttercream are the perfect way to indulge in that nostalgia while treating friends and family to something truly special—soft, chocolatey delights topped with a cloud of sweet marshmallow goodness.
Why make this recipe?
These cookies embody winter in every bite. They blend the rich, deep flavors of dark chocolate and cocoa with the delightful sweetness of marshmallow buttercream, creating a cozy treat that will warm your heart. Whether you’re enjoying them by the fireplace or sharing them at a festive gathering, they not only satisfy your sweet tooth but also bring a smile to everyone’s face.
How to make Hot Cocoa Cookies with Marshmallow Buttercream
Ingredients:
- 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
- 1 cup salted butter (for frosting)
- 3 cups powdered sugar
- 2 teaspoons vanilla extract (for frosting)
- 1 tub of marshmallow cream (7-ounce tub)
- 1 teaspoon heavy whipping cream
- Garnish: Jet Puffed Mini Marshmallow Bits
Directions:
Begin by preheating your oven to 350°F. In a large mixing bowl, combine the white sugar, brown sugar, and salted butter. Beat the mixture for about 3-4 minutes until it transforms into a light and fluffy cloud. Next, add in the egg and two egg yolks, one at a time, mixing well between each addition. The aroma of vanilla will soon fill the air as you add that heavenly ingredient and blend it in.
In a separate bowl, whisk together the flour, cocoa powder, hot chocolate mix, baking powder, baking soda, and salt. Gradually fold this dry mixture into your buttery creation, being careful not to overmix. Now, it’s time to fold in the chocolate chips, swirling them into the dough until evenly distributed.
Chill the dough in the refrigerator for 20 minutes. This step is key to achieving that perfect cookie texture. While the dough cools, line your cookie sheets with parchment paper. Once ready, use a cookie scoop or measure out 1 1/2 to 2 tablespoons of dough onto the sheets, gently pressing them down with the palm of your hand.
Bake those beauties in the oven for about 8-10 minutes, just until the edges start to crisp but the centers remain soft and slightly underdone. Let them rest on the sheet until cooled completely—this step is essential for that gooey texture we all adore.
Now, let’s create the marshmallow buttercream! Beat together the salted butter, marshmallow cream, and powdered sugar until well combined. Add in the vanilla and a splash of heavy whipping cream, then whip it for 2-3 minutes until light and fluffy. Once the cookies are completely cool, spread or pipe the delightful marshmallow frosting on top, and finish with a sprinkle of mini marshmallow bits for that enchanting touch.
How to serve Hot Cocoa Cookies with Marshmallow Buttercream
These cookies are best enjoyed fresh, but they shine brightest when served alongside a hot cup of cocoa or your favorite holiday beverage. Gather your loved ones, share stories, and perhaps even have a cookie decorating contest that brings out the child in everyone.
How to store Hot Cocoa Cookies with Marshmallow Buttercream
Store your cookies in an airtight container to keep them soft and fresh. You can also refrigerate them if you’d like to prolong their delightful lifespan, but be warned—the marshmallow frosting may firm up a bit. Take them out a little before serving to let them reach room temperature and return to their soft glory.
Tips to make Hot Cocoa Cookies with Marshmallow Buttercream
- Don’t skip the chilling step! It helps the cookies maintain their shape and texture.
- For a richer flavor, try using different chocolate chip combinations, such as milk chocolate or white chocolate.
- If you’d like, add a pinch of espresso powder to the dough for a delightful depth of flavor.
Variations
- Swap the marshmallow buttercream for classic buttercream or a peppermint frosting for a festive twist.
- Add crushed peppermint candies or sprinkles on top of your frosting for an exciting appearance and delightful crunch.
FAQs
1. Can I freeze these cookies?
Absolutely! You can freeze the baked cookies for up to three months. Just layer them between sheets of parchment paper and store them in an airtight container. When ready to eat, thaw them at room temperature.
2. Can I use a sugar substitute for this recipe?
You can certainly try a sugar substitute, but keep in mind that it may alter the texture and flavor slightly. A substitute meant for baking is best!
3. What if I don’t have marshmallow cream?
No worries! You can make your own marshmallow frosting using marshmallows and butter if you can’t find the cream. Simply melt marshmallows with butter until smooth and then combine with powdered sugar.
Creating these Hot Cocoa Cookies with Marshmallow Buttercream is not just about baking; it’s about making memories and spreading joy. So gather your loved ones, roll up your sleeves, and embark on this sweet adventure in your kitchen. Let the warmth of these cookies fill your home with love and laughter, and share them generously—they’ll undoubtedly make someone’s day a little brighter!
Hot Cocoa Cookies with Marshmallow Buttercream
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the white sugar, brown sugar, and salted butter. Beat for 3-4 minutes until light and fluffy.
- Add in the egg and two egg yolks, one at a time, mixing well between each addition.
- Blend in the vanilla extract.
- In a separate bowl, whisk together flour, cocoa powder, hot chocolate mix, baking powder, baking soda, and salt.
- Gradually fold the dry mixture into the wet mixture, being careful not to overmix.
- Fold in dark chocolate chips and semisweet chocolate chips until evenly distributed.
- Chill the dough in the refrigerator for 20 minutes.
- Line cookie sheets with parchment paper.
- Use a cookie scoop or measure out 1 1/2 to 2 tablespoons of dough onto the sheets, gently pressing them down.
- Bake for 8-10 minutes, until edges are crisp but centers remain soft.
- Let cookies rest on the sheet until cooled completely.
- Beat together salted butter, marshmallow cream, and powdered sugar until well combined.
- Add in vanilla and a splash of heavy whipping cream, then whip for 2-3 minutes until light and fluffy.
- Spread or pipe the marshmallow frosting on top of cooled cookies.
- Finish with a sprinkle of mini marshmallow bits.