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Hot Cocoa Cookies with Marshmallow Frosting

Hot Cocoa Cookies with Marshmallow Frosting for Cozy Nights

These Hot Cocoa Cookies with Marshmallow Frosting embody warmth and comfort, perfect for gatherings or cozy nights in.
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Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 24 cookies
Course: Cookies
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Unsalted Butter Substitute with margarine for a dairy-free option.
  • 1 cup Brown Sugar (packed) Can be replaced with coconut sugar.
  • 1/2 cup Granulated Sugar Natural sweeteners like stevia can be used.
  • 2 large Large Eggs Room temperature; flax egg can be a vegan alternative.
  • 1 tbsp Pure Vanilla Extract Imitation vanilla may alter the taste.
  • 2 cups All-Purpose Flour Can substitute with a gluten-free flour blend.
  • 3/4 cup Unsweetened Cocoa Powder Dutch-processed preferred.
  • 1 tsp Baking Soda Baking powder may work, but adjust quantities.
  • 1/2 tsp Salt Can omit if using salted butter.
  • 1 cup Semi-Sweet Chocolate Chips Consider dark chocolate for richness.
  • 1 cup Mini Marshmallows Optional; larger halves can be used.
For the Marshmallow Frosting
  • 1 cup Marshmallow Creme Homemade marshmallow fluff can be used.
  • 2 cups Powdered Sugar Coconut sugar could be blended for a non-dairy alternative.
  • 1 tbsp Heavy Cream Optional; replace with coconut cream for dairy-free.

Equipment

  • Oven
  • Mixing Bowl
  • Electric mixer
  • cookie scoop
  • baking sheets
  • parchment paper
  • wire rack

Method
 

Making the Cookies
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a large mixing bowl, cream together unsalted butter, brown sugar, and granulated sugar until light and fluffy.
  3. Add the eggs one at a time, mixing thoroughly after each addition, then stir in the vanilla.
  4. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually combine with wet ingredients.
  5. Fold in chocolate chips and mini marshmallows.
  6. Scoop 1½-tablespoon-sized portions onto prepared baking sheets, leaving space for spreading.
  7. Chill the dough balls in the refrigerator for about 30 minutes to prevent excessive spreading.
  8. Bake for 9-10 minutes, or until edges are set and centers are slightly soft. Let cookies cool on baking sheets.
Making the Marshmallow Frosting
  1. In a clean mixing bowl, beat softened butter until creamy, then mix in marshmallow crème, powdered sugar, and vanilla until fluffy.
  2. Frost cooled cookies with the marshmallow frosting and add optional toppings.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 60mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 10mgIron: 1mg

Notes

For added texture, consider drizzling melted chocolate or sprinkling crushed candy canes on top of the frosting.

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