Go Back

Hot Cocoa Cookies with Fluffy Marshmallow Frosting

Delightful cookies that capture the rich flavor of hot cocoa, topped with a fluffy marshmallow frosting, perfect for winter indulgence.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Cookie Ingredients
  • 1 cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup mini marshmallows
Fluffy Marshmallow Frosting Ingredients
  • 1/2 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups mini marshmallows

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a bowl, whisk together the cocoa powder, all-purpose flour, baking soda, and salt. Set aside.
  3. In a large mixing bowl, cream the softened butter with the granulated and brown sugars until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  4. Gradually add the dry mixture to the wet ingredients, ensuring everything is well-blended. Fold in the mini marshmallows gently.
Baking
  1. Use a cookie scoop or spoon to drop dough onto the prepared baking sheet, spaced about two inches apart.
  2. Bake for 10-12 minutes until the cookies appear slightly soft in the center. Let cool on the baking sheet for a couple of minutes before transferring to a wire rack.
Frosting
  1. In another bowl, beat the softened butter and powdered sugar until smooth. Blend in the vanilla, then gently mix in the mini marshmallows until fluffy.
  2. Once the cookies have cooled completely, spread a generous layer of fluffy marshmallow frosting on each cookie.
Serving
  1. Enjoy your Hot Cocoa Cookies warm or at room temperature!

Notes

For dairy-free options, substitute unsalted butter with coconut oil or vegan butter. Ensure not to overbake the cookies for a chewy texture. Store in an airtight container for up to a week or freeze for up to three months.