Jump to Recipe Print RecipeThe air is crisp, and holiday lights twinkle like stars against the night sky, reminding me of those cozy moments wrapped in blankets with a steaming cup of hot cocoa. That comforting scene inspired my latest creation: Hot Cocoa Cookies with Marshmallow Frosting. Imagine soft, chewy cookies infused with rich cocoa and topped with a delightful layer of fluffy marshmallow goodness—exactly what you need to chase the winter chill away. These cookies are not just a sweet treat; they’re a quick, crowd-pleasing delight perfect for holiday gatherings or quiet nights in. Just one bite takes you back to fond memories of laughter and warmth. Are you ready to bring some of that cozy magic into your kitchen? Let’s dive into this delicious recipe! Why Are These Cookies So Special? Warm, Cozy Vibes: Each bite of these Hot Cocoa Cookies invokes the comforting essence of winter nights spent by the fireside. Decadent Toppings: With fluffy marshmallow frosting, these cookies are transformed into a true indulgence, taking your holiday snacks to the next level. Easy to Make: Simple ingredients ensure that even novice bakers can whip up a batch that impresses everyone—perfect for last-minute cookie exchanges! Versatile Treats: Ideal for holiday gatherings or quiet evenings, these cookies pair wonderfully with a cup of warm cocoa, enhancing that cozy atmosphere. Memorable Flavor: The sweetness of the marshmallow frost combined with rich cocoa creates an unforgettable taste that keeps you coming back for more! Looking for more delightful cookie recipes? Check out my Tiramisu Cookies Melt or savor the refreshing taste of Lemon Raspberry Cookies. Hot Cocoa Cookies Ingredients • Get ready to bake! These essential ingredients will transform your kitchen into a winter wonderland. For the Cookie Dough Unsalted Butter – This adds a rich moisture base, and be sure it’s softened for easy mixing. Brown Sugar – Gives a delightful caramel undertone; can substitute with coconut sugar for a unique flavor twist. Granulated Sugar – Sweetens the cookies and helps them achieve that perfect chewy texture. Large Eggs – These bring moisture and structure; opt for room-temperature eggs for best results. Pure Vanilla Extract – Enhances the overall flavor; almond extract works as a lovely substitute if you desire. All-Purpose Flour – Creates the cookie’s structure; a gluten-free blend can be used for a lighter option. Unsweetened Cocoa Powder (Dutch-processed preferred) – Lends a deep chocolate flavor; natural cocoa offers a lighter taste if preferred. Baking Soda – A leavening agent that helps the cookies rise just right. Salt – A pinch balances the sweetness and heightens the overall flavor. Semi-Sweet Chocolate Chips – Adds a rich chocolate burst; dark chocolate chips are great for that intense flavor punch. Mini Marshmallows (optional) – For a fun texture and extra flavor in each bite. For the Marshmallow Frosting Unsalted Butter – Provides a creamy base for your frosting; ensure it’s soft for easy blending. Marshmallow Creme or Fluff – This ingredient infuses the frosting with a sweet, airy lightness—essential for that fluffy toothsome bite. Powdered Sugar – Sweetens and adds volume to your frosting, helping it keep its lovely shape. Heavy Cream (optional) – Adjust the frosting’s consistency for perfect spreading or piping by using this if desired. These Hot Cocoa Cookies are the perfect blend of cozy nostalgia and sweet delight, making them a must-bake for anyone looking to warm up their holiday season! Step‑by‑Step Instructions for Hot Cocoa Cookies with Marshmallow Frosting Step 1: Prepare Baking Sheets Begin by preheating your oven to 350°F (175°C). While the oven is warming up, line two baking sheets with parchment paper to prevent sticking. This will help you achieve perfect Hot Cocoa Cookies that are easy to remove once baked, ensuring they maintain their delightful shape. Step 2: Make Cookie Dough In a large mixing bowl, beat the softened unsalted butter, brown sugar, and granulated sugar together until the mixture is light and fluffy, about 2-3 minutes. Add in the large eggs one at a time, mixing well after each addition, then stir in the pure vanilla extract. This will form the rich base of your cookie dough. Step 3: Combine Dry Ingredients In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until evenly combined. This step ensures that all dry ingredients are well mixed before adding them to the wet ingredients, which is crucial for achieving the best texture in your Hot Cocoa Cookies. Step 4: Mix Together Gradually add the dry mixture to the wet ingredients, mixing until just combined. Be careful not to over-mix, as this can lead to tougher cookies. Once combined, gently fold in the semi-sweet chocolate chips and optional mini marshmallows for added flavor and texture, creating a wonderfully decadent dough. Step 5: Chill Dough (Optional) Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. If you prefer thicker cookies, chill the dough in the refrigerator for about 30 minutes. This optional step helps the cookies hold their shape while baking, resulting in perfectly chewy Hot Cocoa Cookies. Step 6: Bake Cookies Place the baking sheets in the preheated oven and bake the cookies for 9-10 minutes. Look for the edges to be set while the centers remain soft; a visual cue that your cookies are perfectly baked. The cookies will continue to firm up as they cool, creating a delightful texture. Step 7: Cool Cookies Once baked, remove the cookies from the oven and let them cool on the baking sheets for 5 minutes. This allows them to set a bit before transferring them to a wire rack. This cooling process is essential to achieve that perfect chewiness in your Hot Cocoa Cookies. Step 8: Make Frosting In a mixing bowl, beat the softened unsalted butter until creamy. Then, mix in the marshmallow creme until well blended. Gradually add the powdered sugar and a splash of vanilla extract, mixing until the frosting is fluffy and light, perfect for topping your freshly baked cookies. Step 9: Frost Cookies Once the cookies are completely cooled, it’s time to frost them! Use a piping bag or a spatula to pipe or spread the fluffy marshmallow frosting onto each cookie. For an extra festive touch, you can drizzle melted chocolate or sprinkle crushed candy canes over the frosting to enhance the holiday spirit. Make Ahead Options These Hot Cocoa Cookies with Marshmallow Frosting are perfect for meal prep enthusiasts looking to save time during the busy holiday season! You can make the cookie dough up to 24 hours in advance by storing it in an airtight container in the refrigerator; this helps the flavors meld beautifully. If you want to prep even further, bake the cookies up to 3 days ahead and refrigerate them without frosting. To maintain their soft texture, place parchment between layers in the container. When you’re ready to serve, simply frost the cooled cookies with the fluffy marshmallow frosting, and you’ll have delicious treats ready to enjoy at a moment’s notice! Storage Tips for Hot Cocoa Cookies Room Temperature: Store unfrosted Hot Cocoa Cookies in an airtight container at room temperature for up to 3 days. This keeps them soft and chewy, perfect for snacking any time! Fridge: If you prefer a firmer texture, you can refrigerate the cookies in an airtight container for up to a week. Just be sure they’re well-wrapped to avoid drying out. Freezer: For longer storage, freeze baked, unfrosted cookies in a single layer in an airtight container. They can last up to 2 months. Thaw at room temperature before frosting. Reheating: If you like warm cookies, reheat them in the microwave for about 10-15 seconds, ensuring the marshmallow frosting doesn’t melt away entirely. Enjoy the cozy flavors again! Tips for the Best Hot Cocoa Cookies Chill the Dough: Ensure you chill your cookie dough for at least 30 minutes to prevent spreading and achieve a chewy texture. Watch the Bake Time: Keep an eye on the cookies as they bake; pull them out when they are slightly soft in the center, as they will continue to cook on the sheet after removal. Room Temperature Ingredients: Use room temperature butter and marshmallow creme for the frosting to achieve a light, fluffy texture—this is key for perfect Hot Cocoa Cookies with Marshmallow Frosting. Avoid Over-Mixing: Over-mixing the cookie dough can result in tough cookies. Mix until just combined for optimal softness and chewiness. Decorative Touches: Consider adding colorful sprinkles or crushed candy canes on top of the frosting for a festive flair to your cookies! Hot Cocoa Cookies Variations & Substitutions Feel free to let your creativity shine with these customizable ideas that will elevate your Hot Cocoa Cookies experience! Peppermint Twist: Add ½ teaspoon of peppermint extract to the cookie dough for a refreshing holiday flavor boost. It’s like taking a cozy trip to the candy cane forest! Candy Cane Crunch: Fold in crushed candy canes into the marshmallow frosting for an extra festive touch. The crunch adds delightful texture and a burst of color on top. Gluten-Free: Swap all-purpose flour with a gluten-free blend for a delicious treat that everyone can enjoy, festival gatherings included! Vegan Delight: Use a plant-based butter substitute and flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) to create a vegan-friendly version of these cookies. No one will miss the eggs or dairy, trust me! Nutty Flavor: Incorporate chopped nuts, such as walnuts or pecans, into the cookie dough for a delightful crunch and added richness. These cookies will feel even more indulgent. Cocoa Variety: Try using different cocoa powders, like dark or ruby cocoa, for a unique flavor twist. Each offers a distinct taste that can really elevate your cookies. Spicy Kick: Stir in a pinch of cayenne pepper or chili powder to the dough for a surprising heat that beautifully complements the sweetness of the marshmallow frosting. Chocolate Overload: Replace semi-sweet chocolate chips with white chocolate chips for an unexpected and sweet contrast, especially when paired with the classic marshmallow topping. Don’t forget to check out more delightful recipes like my Hot Honey Chicken or treat yourself to a batch of comforting Chaffle Egg Cheese for a quick snack anytime! What to Serve with Hot Cocoa Cookies with Marshmallow Frosting Warm, festive flavors can elevate your treat experience, creating a delightful holiday spread. Creamy Hot Chocolate: Start by pairing these cookies with a rich, velvety cup of hot chocolate, enhancing that cozy feel. The sweet cocoa notes will harmonize beautifully with each bite. Peppermint Bark: Add a refreshing touch! This dark chocolate and peppermint candy combination contrasts nicely with the sweetness of the marshmallow frosting, offering a delightful crunch. Cold Glass of Milk: Classic and timeless, a glass of cold milk balances the sweetness while bringing a nostalgic experience reminiscent of childhood treats. Festive Fruit Salad: A colorful fruit medley adds freshness to your dessert spread, providing a vibrant contrast that cuts through the richness of the cookies. Gingerbread Men: Perfect for the season, these spiced cookies offer another layer of flavor and holiday spirit, making for a charming cookie platter. Roasted Chestnuts: The nutty aroma of roasted chestnuts creates a warm atmosphere and adds an elegant touch to your holiday gatherings, completing that cozy winter vibe. Vanilla Ice Cream: Top off your cookie with a scoop of vanilla ice cream for an indulgent dessert experience. The creaminess beautifully complements the rich chocolate. Chai Latte: This spiced tea beverage delivers warmth and richness, enhancing the holiday flavor profile while providing a unique twist alongside your cookies. Embrace the joy of the season with these delightful pairings that will surely make your gathering memorable! Hot Cocoa Cookies with Marshmallow Frosting Recipe FAQs How do I choose ripe ingredients for the best cookies? Absolutely! For the best results, ensure your butter is softened at room temperature, as it helps create that velvety dough. When selecting eggs, look for large and fresh ones; room temperature eggs mix in better, providing a smoother batter. As for your cocoa powder, go for Dutch-processed if available, as it lends a deeper chocolate flavor that’s simply delightful in these Hot Cocoa Cookies. What are the best storage methods for these cookies? You can store your unfrosted Hot Cocoa Cookies in an airtight container at room temperature for up to 3 days, ensuring they remain soft and chewy. For more extended freshness, place them in the fridge for up to a week, wrapped tightly to prevent drying out. If you want to keep them even longer, freeze the baked cookies (without frosting) in a single layer in an airtight container for up to 2 months. How can I freeze these cookies properly? To freeze your Hot Cocoa Cookies successfully, first ensure they are completely cooled. Place the baked, unfrosted cookies in a single layer on a baking sheet and freeze for about 1-2 hours until firm. Once frozen, transfer them to an airtight container, separating layers with parchment paper. When you’re ready to enjoy them, thaw the cookies at room temperature, then frost just before serving for the best results. What should I do if my cookies come out too flat? Very often, cookies spread too much due to soft butter. If that happens, try chilling your dough for 30 minutes before baking next time. This helps maintain the cookie shape while baking, resulting in the chewy texture you desire. Additionally, ensure you’re measuring your flour correctly; too little flour can also cause spreading. Use a kitchen scale for precision if you have one! Can anyone with allergies enjoy these cookies? When baking these Hot Cocoa Cookies, be mindful of common allergens. The recipe calls for eggs and dairy (butter) and may not be suitable for those with allergies. If you’re looking for alternatives, consider using dairy-free butter and a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water) as a substitute for each egg. Always verify ingredients on packaging to ensure they meet dietary needs. How long can I keep the marshmallow frosting? Great question! If you have leftover marshmallow frosting, store it in an airtight container in the refrigerator. It can last about 1 week. When you’re ready to use it again, bring it back to room temperature and give it a quick whip to restore its fluffy texture. This allows you to enjoy the delightful taste of the frosting again! Warm Up with Hot Cocoa Cookies and Marshmallow Frosting Delight in Hot Cocoa Cookies with Marshmallow Frosting, perfect for cozy gatherings and a sweet winter treat. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 10 minutes minsChill Time 30 minutes minsTotal Time 1 hour hr 10 minutes mins Servings: 24 cookiesCourse: DessertCuisine: AmericanCalories: 150 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Cookie Dough1 cup Unsalted Butter softened1 cup Brown Sugar can substitute with coconut sugar1 cup Granulated Sugar2 large Large Eggs room temperature2 teaspoons Pure Vanilla Extract almond extract can be used2 cups All-Purpose Flour can use gluten-free blend3/4 cup Unsweetened Cocoa Powder Dutch-processed preferred1 teaspoon Baking Soda1/2 teaspoon Salt1 cup Semi-Sweet Chocolate Chips dark chocolate chips optional1 cup Mini Marshmallows optionalFor the Marshmallow Frosting1/2 cup Unsalted Butter softened1 cup Marshmallow Creme or Fluff2 cups Powdered Sugar2 tablespoons Heavy Cream optional Equipment OvenMixing bowlsBaking SheetsParchment PaperWhiskSpatulapiping bag Method Cookie PreparationPreheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy.Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract.In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly combined.Gradually add the dry mixture to the wet ingredients, mixing until just combined, then fold in chocolate chips and marshmallows.Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.Bake for 9-10 minutes, looking for set edges and soft centers.Cool on baking sheets for 5 minutes before transferring to a wire rack.Frosting PreparationIn a mixing bowl, beat the softened butter until creamy, then blend in the marshmallow creme.Gradually add powdered sugar and vanilla, mixing until fluffy.Frost cooled cookies with the marshmallow frosting using a piping bag or spatula.Optional: Drizzle melted chocolate or sprinkle crushed candy canes on top for decoration. Nutrition Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 50mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 100IUCalcium: 10mgIron: 0.5mg NotesStore unfrosted cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze baked, unfrosted cookies for up to 2 months. Tried this recipe?Let us know how it was!
