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Hot Cocoa Cookies with Marshmallow Buttercream

Indulge in the comforting flavors of winter with these soft, chocolatey Hot Cocoa Cookies topped with a cloud of sweet marshmallow buttercream.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the cookies
  • 1 cup salted butter For the cookie dough
  • 1 1/4 cups white sugar
  • 1/2 cup brown sugar
  • 1 egg plus 2 egg yolks
  • 1 tablespoon vanilla extract For the cookie dough
  • 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
For the marshmallow buttercream
  • 1 cup salted butter Softened for frosting
  • 3 cups powdered sugar
  • 2 teaspoons vanilla extract For frosting
  • 1 tub marshmallow cream (7-ounce tub)
  • 1 teaspoon heavy whipping cream
Garnish
  • Jet Puffed Mini Marshmallow Bits

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the white sugar, brown sugar, and salted butter. Beat for 3-4 minutes until light and fluffy.
  3. Add in the egg and two egg yolks, one at a time, mixing well between each addition.
  4. Blend in the vanilla extract.
  5. In a separate bowl, whisk together flour, cocoa powder, hot chocolate mix, baking powder, baking soda, and salt.
  6. Gradually fold the dry mixture into the wet mixture, being careful not to overmix.
  7. Fold in dark chocolate chips and semisweet chocolate chips until evenly distributed.
  8. Chill the dough in the refrigerator for 20 minutes.
Baking
  1. Line cookie sheets with parchment paper.
  2. Use a cookie scoop or measure out 1 1/2 to 2 tablespoons of dough onto the sheets, gently pressing them down.
  3. Bake for 8-10 minutes, until edges are crisp but centers remain soft.
  4. Let cookies rest on the sheet until cooled completely.
Marshmallow Buttercream
  1. Beat together salted butter, marshmallow cream, and powdered sugar until well combined.
  2. Add in vanilla and a splash of heavy whipping cream, then whip for 2-3 minutes until light and fluffy.
  3. Spread or pipe the marshmallow frosting on top of cooled cookies.
  4. Finish with a sprinkle of mini marshmallow bits.

Notes

Store cookies in an airtight container. Can refrigerate, but marshmallow frosting may firm up. Let reach room temperature before serving.