Jump to Recipe Print RecipeAs I pulled my baking sheet from the oven, a wave of nostalgia washed over me, instantly transporting me to chilly holiday nights spent savoring hot cocoa. These Hot Cocoa Cookies with Marshmallow Buttercream encapsulate that very magic, blending rich chocolate goodness with the comforting sweetness of fluffy marshmallow frosting. They’re not just a treat; they’re a celebration of warmth and togetherness, quick to whip up and perfect for festive gatherings. Whether you’re sharing them at a holiday party or cozying up on the couch, these cookies promise to delight every palate. Ready to impress your family and friends with this heartwarming recipe? Let’s dive into the delicious details! Why Are These Cookies a Must-Make? Irresistible Flavor: The combination of rich cocoa and fluffy marshmallow buttercream brings a nostalgic taste that warms the heart and soul. Festive Appeal: Perfect for holiday gatherings, these cookies are sure to steal the show, making them a delightful addition to your dessert table. Ease of Preparation: With simple steps and easily accessible ingredients, even novice bakers can create these treats that look and taste gourmet! Versatile Variations: Want to mix it up? Try adding mint extract or different chocolate chip flavors for a unique twist or serve them with a warm cup of milk or hot cocoa for an extra cozy experience. Guaranteed Crowd-Pleaser: Whether you’re at a family gathering or a friend’s holiday party, these cookies will impress and satisfy everyone, just like my Hot Honey Chicken or Lemon Raspberry Cookies. Each bite delivers a taste of the holiday spirit, ensuring you’ll be asked for the recipe time and time again! Hot Cocoa Cookies with Marshmallow Buttercream Ingredients • Get ready to bake some delightful cookies with these essential ingredients! For the Cookie Base Salted Butter – Provides richness and moisture; can substitute with unsalted butter plus a pinch of salt. White Sugar – Adds sweetness; no substitutions recommended to maintain the cookie’s flavor. Brown Sugar – Contributes moisture and a hint of caramel flavor; substitute with additional white sugar if needed. Eggs (1 whole + 2 yolks) – Bind and leaven the cookies for a tender texture; flax eggs can be used for a vegan version. Vanilla Extract – Enhances the flavor; use pure vanilla for the best taste. All-Purpose Flour – Gives structure; for gluten-free versions, try a gluten-free 1:1 flour blend. Cocoa Powder – Imparts rich chocolate flavor; Dutch-processed cocoa can enhance color and taste. Hot Chocolate Mix – Adds extra chocolate flavor; can be omitted if necessary, increasing cocoa powder accordingly. Baking Powder & Baking Soda – Leavening agents ensure the cookies rise; make sure they’re fresh! Salt – Balances sweetness; no substitutions needed. For the Chocolate Components Dark Chocolate Chips – Provide rich chocolate flavor; substitute with semi-sweet or milk chocolate if preferred. Semisweet Chocolate Chips – Adds varied chocolate notes; you can use just one type of chocolate if needed. For the Marshmallow Buttercream Powdered Sugar – Adds sweetness and smooth texture; can substitute with a sugar-free blend if desired. Marshmallow Cream – Creates the fluffy component of the frosting; essential for texture. Whipping Cream – Adds richness and fluffiness; milk can be used for a lighter frosting. Mini Marshmallow Bits – Optional garnish that adds aesthetic and texture; highly recommended! Step‑by‑Step Instructions for Hot Cocoa Cookies with Marshmallow Buttercream Step 1: Preheat and Prepare Begin by preheating your oven to 350°F (175°C) while you prepare your baking sheets. Line two baking sheets with parchment paper, ensuring even cooking and easy cookie removal later. This crucial step sets the stage for perfectly baked Hot Cocoa Cookies that are soft in the center and slightly crisp on the edges. Step 2: Cream the Butters and Sugars In a large mixing bowl, combine ½ cup of softened salted butter, ½ cup of white sugar, and ½ cup of brown sugar. Using an electric mixer, cream the mixture on medium speed for 3-4 minutes until it becomes light and fluffy. This texture not only adds airiness to your cookies but also ensures a delightful richness that enhances the chocolatey goodness. Step 3: Mix in Eggs and Vanilla Add one whole egg and two additional egg yolks to your creamed mixture, mixing in one at a time. Follow with 1 teaspoon of pure vanilla extract. Beat the mixture on low speed until fully combined, creating a well-integrated batter that’s fragrant and creamy. This step ensures your Hot Cocoa Cookies will be moist and tender. Step 4: Whisk Dry Ingredients In a separate bowl, whisk together 1 ½ cups of all-purpose flour, ⅓ cup of cocoa powder, ¼ cup of hot chocolate mix, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. The combined dry ingredients are essential for structure and flavor, creating a rich chocolate base for your cookies. Set the bowl aside, as you will add this mixture to the wet ingredients soon. Step 5: Combine Wet and Dry Mixtures Slowly incorporate the dry ingredient mix into the wet batter, using a spatula to fold the mixture together gently. Be careful not to overmix; combine just until no flour streaks remain. This mixture will yield a thick and luscious dough for your Hot Cocoa Cookies, full of strong chocolate aroma. Step 6: Add Chocolate Chips Gently fold in ½ cup dark chocolate chips and ½ cup semisweet chocolate chips until evenly distributed. The richness of these chocolate pieces elevates your cookies, adding delightful bites of melty chocolate. Once incorporated, cover the dough with plastic wrap and chill in the refrigerator for about 20 minutes, enhancing the flavors and preventing the cookies from spreading too much during baking. Step 7: Scoop and Flatten Dough After chilling, scoop tablespoon-sized portions of the dough onto the prepared baking sheets, placing them about 2 inches apart. Lightly flatten each dough ball with your palm to help them spread evenly while baking. This creates that perfect cookie shape, balancing a chewy center with slightly crisp edges. Step 8: Bake the Cookies Place the baking sheets in the preheated oven and bake for 8-10 minutes. Keep a close eye on them; they should look set at the edges but still soft in the center when you take them out. The aroma will waft through your kitchen, making it hard to wait, but patience is key for the unforgettable Hot Cocoa Cookies experience. Step 9: Cool on Baking Sheets Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to wire racks. This cooling period is vital, as it helps maintain their soft and chewy texture, giving you the ultimate enjoyment in every bite. Step 10: Prepare the Marshmallow Buttercream While the cookies cool, prepare your marshmallow frosting. In a mixing bowl, beat together ½ cup of softened butter, 1 cup of marshmallow cream, and 2 cups of powdered sugar until the mixture is smooth and creamy. This will create a luscious, fluffy frosting that perfectly pairs with your Hot Cocoa Cookies. Step 11: Add Vanilla and Whipping Cream Once your buttercream is smooth, mix in 1 teaspoon of vanilla extract and gradually add 2 tablespoons of whipping cream. Beat until the frosting is light and fluffy, achieving that desired texture that complements the rich chocolate of the cookies beautifully. This step transforms your cookies into a festive treat. Step 12: Frost and Garnish Cookies Once the cookies are completely cool, generously frost each one with your marshmallow buttercream and sprinkle mini marshmallow bits on top for an extra festive touch. This final step elevates the Hot Cocoa Cookies, making them not just visually appealing but also adding delightful texture and flavor. Hot Cocoa Cookies with Marshmallow Buttercream Variations Feel free to customize these delicious cookies to match your taste and dietary needs, ensuring every bite is just as delightful as you desire. Vegan Version: Replace eggs with flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water) and use vegan butter and dairy-free chocolate chips for a plant-based treat. Gluten-Free: Swap all-purpose flour for a gluten-free 1:1 flour blend, making these cookies suitable for gluten-sensitive friends or family without compromising on taste. Minty Twist: Add ½ teaspoon of peppermint extract to the marshmallow buttercream for a refreshing mint chocolate flavor, reminiscent of holiday mint hot cocoa. Additional Chocolate Boost: Incorporate different flavored chocolate chips, such as peanut butter or white chocolate chips, for a new dessert experience that will leave everyone raving. Chili Spice: For a warming kick, add a pinch of cayenne pepper or chili powder to the cookie dough. It’s an unexpected yet delightful pairing with the chocolate flavor. Lower Sugar: Use a sugar substitute like coconut sugar or a sugar-free blend in the cookie base, adjusting to taste, for a lower-sugar delight that still satisfies sweet cravings. S’mores Style: Mix in ¼ cup of crushed graham crackers and top the marshmallow buttercream with a sprinkle of crushed graham crackers for a cookie that captures that classic s’mores vibe. Each of these variations brings a unique twist to the classic Hot Cocoa Cookies with Marshmallow Buttercream, just like how I love to shake things up with my Lemon Raspberry Cookies or a hearty serving of Cajun Pasta with Sausage. Let your creativity shine in the kitchen! How to Store and Freeze Hot Cocoa Cookies Room Temperature: Store your Hot Cocoa Cookies in an airtight container at room temperature for up to 7 days to keep them fresh and soft. Fridge: If you prefer, keep the cookies in the fridge for up to 10 days; allow them to come to room temperature before enjoying for the best flavor. Freezer: For long-term storage, freeze un-frosted cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. Frost them once thawed for delicious, fresh-tasting cookies. Reheating: To enjoy warm cookies, pop them in the microwave for about 10-15 seconds. If already frosted, cover with a damp paper towel to prevent drying out. What to Serve with Hot Cocoa Cookies with Marshmallow Buttercream Indulging in these cookies creates the perfect moment to elevate your dessert experience with delightful pairings. Warm Cup of Milk: A classic companion that enhances the chocolate richness, comforting every bite while whispering sweet nostalgia. Hot Cocoa: An obvious yet delicious suggestion, this pairing doubles down on the chocolatey flavor, making for a cozy treat on cooler days. Vanilla Ice Cream: The creamy sweetness beautifully contrasts the cookie’s chocolate richness, creating a decadent dessert duo to relish. Spiced Chai Latte: The warmth of spices complements the cookies perfectly, adding a delightful twist that keeps things interesting. Gingerbread Men: For a festive flair, serve these alongside gingerbread cookies, offering a spicy-sweet experience that celebrates the season. Fresh Berries: Raspberries or strawberries add a burst of freshness, balancing the sweet indulgence of rich cookies. Caramel Sauce: Drizzle some caramel on the cookies for an extra sweet layer that makes every bite even more irresistible. Red Wine: For the adults, a glass of sweet red wine can add a sophisticated touch, enriching the overall flavor experience. Peppermint Tea: A refreshing finish that cuts through the sweetness and enhances the cookie’s flavor with its light minty essence. Expert Tips for Hot Cocoa Cookies Chill the Dough: Allowing the cookie dough to chill for 20 minutes enhances flavors and prevents excessive spreading, ensuring the perfect cookies. Don’t Overmix: Be gentle when combining wet and dry ingredients to avoid tough cookies. Mix just until there are no flour streaks! Perfect Baking Time: Keep an eye on the cookies; they should be soft in the center but lightly golden on the edges for that chewy texture we love in Hot Cocoa Cookies. Use Quality Ingredients: Opt for high-quality cocoa powder and chocolate chips to enhance the rich chocolate flavor of your cookies. Try Variations: Don’t hesitate to get creative! Adding mint extract or experimenting with flavored chocolate chips can give these Hot Cocoa Cookies an exciting twist. Make Ahead Options These Hot Cocoa Cookies with Marshmallow Buttercream are ideal for busy home cooks who want to streamline their holiday baking! You can prepare the cookie dough up to 24 hours in advance—just store it in an airtight container in the refrigerator. Additionally, baked cookies can be frozen for up to 3 months, allowing you to enjoy them fresh later on. To maintain their delightful texture, freeze without frosting and frost right before serving. When ready to bake, simply scoop and flatten dough balls onto a baking sheet, and follow the baking instructions for warm, delicious cookies that taste just as good as when freshly made! Hot Cocoa Cookies with Marshmallow Buttercream Recipe FAQs What’s the best way to select cocoa powder for this recipe? Choose high-quality cocoa powder, ideally Dutch-processed, for a deeper flavor and color. Always check the expiration date to ensure freshness, as stale cocoa can dull the chocolatey richness in your Hot Cocoa Cookies. How should I store my cookies for maximum freshness? To keep your Hot Cocoa Cookies fresh, store them in an airtight container at room temperature for up to 7 days. If you want them to last longer, refrigerate them for up to 10 days, but let them sit at room temperature before enjoying for the best taste! Can I freeze the cookie dough? Absolutely! To freeze your cookie dough, scoop it into tablespoon-sized balls on a baking sheet lined with parchment paper. Freeze them for about 1-2 hours until solid, then transfer the dough balls to a freezer-safe bag. They can be frozen for up to 3 months. When ready to bake, no need to thaw; just add an extra minute or two to the baking time. What can I do if my cookies turn out too tough? If your Hot Cocoa Cookies are tough, it might be due to overmixing your dough once the dry ingredients were added. Always mix gently until just combined and try chilling the dough next time to help maintain that lovely chewy texture we all love. Remember, a little patience goes a long way! Are there any allergies to consider with this recipe? Yes! This recipe contains common allergens such as eggs, dairy, and gluten. For an alternative suitable for a vegan diet, you can use flax eggs instead of regular ones and substitute all-purpose flour with a gluten-free 1:1 flour blend. Always check labels for potential cross-contamination if allergies are a concern, especially with chocolate chips and marshmallow cream. How long can I keep these cookies in the freezer? You can keep your un-frosted Hot Cocoa Cookies in the freezer for up to 3 months. To maintain their quality, it’s best to insulate them well in a freezer-safe bag or container to avoid freezer burn. When you’re ready to enjoy, just thaw them and frost them fresh for a delightful treat! Hot Cocoa Cookies with Marshmallow Buttercream Bliss These Hot Cocoa Cookies with Marshmallow Buttercream are a festive treat that blends rich chocolate with fluffy marshmallow frosting. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 10 minutes minsChilling Time 20 minutes minsTotal Time 1 hour hr Servings: 24 cookiesCourse: DessertCuisine: AmericanCalories: 150 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Cookie Base1/2 cup Salted Butter1/2 cup White Sugar1/2 cup Brown Sugar1 whole Egg2 yolks Eggs1 teaspoon Vanilla Extract Use pure for the best flavor1 1/2 cups All-Purpose Flour1/3 cup Cocoa Powder Dutch-processed recommended1/4 cup Hot Chocolate Mix Can be omitted1 teaspoon Baking Powder Ensure freshness1/2 teaspoon Baking Soda Ensure freshness1/2 teaspoon SaltFor the Chocolate Components1/2 cup Dark Chocolate Chips1/2 cup Semisweet Chocolate ChipsFor the Marshmallow Buttercream1 cup Powdered Sugar Can use sugar-free blend1 cup Marshmallow Cream1/2 cup Whipping Cream Milk can be used1/2 cup Mini Marshmallow Bits Optional for garnish Equipment Electric MixerMixing bowlsBaking SheetsParchment Paper Method PreparationPreheat oven to 350°F (175°C) and prepare baking sheets lined with parchment paper.In a large mixing bowl, cream together salted butter, white sugar, and brown sugar until light and fluffy.Add whole egg and two egg yolks one at a time, mixing well after each addition. Stir in vanilla extract.In a separate bowl, whisk together flour, cocoa powder, hot chocolate mix, baking powder, baking soda, and salt.Gradually combine dry ingredients into the wet mixture until no flour streaks remain.Gently fold in dark chocolate chips and semisweet chocolate chips, then chill dough in the refrigerator for 20 minutes.Scoop tablespoon-sized dough portions onto baking sheets, flatten slightly, and bake for 8-10 minutes.Let cookies cool on baking sheets for 5 minutes before transferring to wire racks.Prepare marshmallow frosting by beating together softened butter, marshmallow cream, and powdered sugar until smooth.Mix in vanilla extract and gradually add whipping cream until frosting is light and fluffy.Once cookies are cool, frost with marshmallow buttercream and garnish with mini marshmallow bits. Nutrition Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 20mgSodium: 80mgPotassium: 50mgFiber: 1gSugar: 12gVitamin A: 200IUCalcium: 10mgIron: 0.5mg NotesChill the dough for 20 minutes to enhance flavors and prevent excessive spreading. Use quality ingredients for the best results. Tried this recipe?Let us know how it was!
