The aroma of chocolate swirled with a hint of marshmallow just might be one of my favorite scents in the kitchen. As the leaves turn crisp and the air grows cooler, I find myself craving cozy treats that evoke warmth and happiness. That’s where these delightful Cocoa Cookies with Marshmallow Buttercream come in. Perfect for holiday gatherings or as a sweet pick-me-up during a chilly evening, these cookies boast a soft, chewy center complemented by a fluffy frosting that melts in your mouth. Plus, they’re simple to whip up, turning your kitchen into a festive haven without the fuss. Ready to indulge your sweet tooth with a cookie that feels like a warm hug in every bite? Let’s dive in!
Why are these cookies a must-try?
Decadent Flavor: The rich combination of cocoa powder and chocolate chips brings a deep chocolate experience that’s utterly irresistible.
Festive Appeal: Beautifully frosted with fluffy marshmallow buttercream, they’re sure to be the star of your holiday dessert table.
Easy to Make: With just a few simple steps, you can create these delightful cookies that don’t require any special skills or complicated techniques.
Perfectly Chewy: These cookies offer the ideal balance of a soft, chewy interior and a slightly crisp edge, making each bite a joy.
Endless Variations: Feel free to customize with different types of chocolate chips or even add a pinch of cayenne for a fun twist, just like I do with my Chicken Pillows Parmesan.
Get ready to impress your friends and family with these Cocoa Cookies and bring a taste of warmth into your home!
Cocoa Cookies with Marshmallow Buttercream Ingredients
For the Cookies
• Salted Butter – Adds richness and depth to the cookie dough; unsalted can be used if you adjust the salt.
• White Sugar – Sweetens the dough and encourages spreadability in cookies.
• Brown Sugar – Contributes moisture and a touch of caramel flavor for chewier texture.
• Eggs (1 + 2 yolks) – Provides structure and binds the ingredients for a perfect chewy consistency.
• Vanilla Extract (1 Tbsp + 2 tsp) – Enhances the cookie flavor profile with sweet, warm notes.
• All-Purpose Flour – Gives structure; don’t replace with other flours for this recipe.
• Cocoa Powder – Delivers rich chocolate flavor; Dutch-processed cocoa enhances color and taste.
• Hot Chocolate Mix (1/4 cup) – Adds extra chocolatey sweetness; an instant cocoa mix works well.
• Baking Powder & Baking Soda – Leavening agents that help the cookies rise for a soft texture.
• Salt (1 tsp) – Balances the sweetness and enhances the overall flavor.
• Dark Chocolate Chips – Intensifies chocolate flavor; swap with more semisweet chips if desired.
• Semisweet Chocolate Chips – Provides sweetness and texture; milk chocolate can be used for a sweeter cookie.
For the Marshmallow Buttercream
• Salted Butter (1 cup) – Forms the creamy base for the frosting; adjust sugar for sweetness.
• Powdered Sugar (3 cups) – Sweetens and gives a fluffy texture; sift for smoothness.
• Vanilla Extract (2 tsp) – Adds an extra layer of flavor to the buttercream.
• Marshmallow Cream (7 oz tub) – Essential for the frosting’s fluffiness and sweetness.
• Whipping Cream (1 tsp) – Lightens frosting texture; heavy cream can be used for richness.
• Garnish – Jet Puffed Mini Marshmallow Bits for decorative flair and extra flavor.
Now, let your kitchen fill with the comforting aroma of cocoa cookies with marshmallow buttercream as you prepare to create these delightful treats!
Step‑by‑Step Instructions for Cocoa Cookies with Marshmallow Buttercream
Step 1: Preheat Your Oven
Begin by setting your oven to 350°F (175°C) to create the perfect environment for baking. This temperature will ensure your cookies rise beautifully while maintaining their chewy texture. While the oven heats up, prepare your baking sheets by lining them with parchment paper, making clean-up a breeze.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, use an electric mixer to beat together 1 cup of softened salted butter, 1/2 cup of white sugar, and 1 cup of brown sugar for about 3-4 minutes, or until fluffy and light in color. Then, add 1 egg plus 2 egg yolks and 1 tablespoon of vanilla extract, mixing well until the mixture is smooth and creamy.
Step 3: Prepare the Dry Ingredients
In a separate bowl, sift together 1 1/2 cups of all-purpose flour, 1/2 cup of cocoa powder, 1/4 cup of hot chocolate mix, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and 1 teaspoon of salt. Whisk thoroughly to ensure the dry ingredients are well combined, which will help your Cocoa Cookies achieve a consistent flavor and texture.
Step 4: Combine the Mixtures
Gradually add the dry mixture into the wet ingredients. Using a spatula, mix gently until just combined, being careful not to overmix. Once that’s done, fold in 1 cup of dark chocolate chips and 1 cup of semisweet chocolate chips, ensuring each cookie will be loaded with decadent chocolate goodness.
Step 5: Chill the Dough
Cover the bowl with plastic wrap and refrigerate the cookie dough for 20 minutes. Chilling the dough allows it to firm up, making it easier to scoop and helping the cookies hold their shape while baking. Meanwhile, you can start preparing the marshmallow buttercream if desired.
Step 6: Shape the Cookies
After chilling, scoop tablespoons of dough and place them onto the prepared baking sheets, leaving about 2 inches between each mound. Gently flatten each cookie slightly with the back of a spoon to help them spread evenly during baking. This will give your Cocoa Cookies a nice shape and texture.
Step 7: Bake the Cookies
Place your baking sheets in the preheated oven and bake for 8-10 minutes. Keep an eye on them; the edges should look crisp while the centers remain soft. Remove the cookies from the oven and let them cool on the pan for a few minutes before transferring them to a wire rack to cool completely.
Step 8: Prepare the Marshmallow Buttercream
In a clean mixing bowl, beat together 1 cup of softened salted butter, 3 cups of powdered sugar, and 7 oz of marshmallow cream. Blend on low speed until combined, then increase to medium for about 2-3 minutes until fluffy and well incorporated. Add 2 teaspoons of vanilla extract and 1 teaspoon of whipping cream to achieve a light, airy consistency.
Step 9: Frost the Cookies
Once the Cocoa Cookies have cooled completely, it’s time to add the final touch! Using a piping bag or a knife, spread the fluffy marshmallow buttercream generously over each cookie. For an extra special twist, sprinkle some Jet Puffed Mini Marshmallow Bits on top for delightful decoration and an added flavor.
Make Ahead Options
These Cocoa Cookies with Marshmallow Buttercream are perfect for meal prep enthusiasts! You can prepare the cookie dough up to 24 hours in advance by mixing all your ingredients and then refrigerating it, ensuring the flavors meld beautifully without compromising their delightful texture. Additionally, you can make the marshmallow buttercream ahead of time—just store it in an airtight container in the refrigerator for up to 3 days. When you’re ready to bake, simply scoop the chilled dough onto a baking sheet and bake as directed. Frost with the buttercream once the cookies have cooled, and you’ll have fresh, delicious treats that are just as delightful as if they were baked the same day!
Expert Tips for Cocoa Cookies with Marshmallow Buttercream
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Butter Temperature: Ensure your salted butter is at room temperature before creaming for an ideal texture in your cookie dough. Cold butter can lead to dense cookies.
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Mixing Method: Avoid overmixing the dough after incorporating the flour; this ensures your Cocoa Cookies maintain that soft and chewy consistency that everyone loves.
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Chill Time: Don’t skip the chilling step! Refrigerating the dough for at least 20 minutes helps the cookies keep their shape while baking and enhances the flavors.
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Baking Time: Keep an eye on your cookies! Bake them until the edges are crisp and the centers are just soft. This combination creates that delightful chewy texture.
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Frosting Consistency: Adjust the powdered sugar and whipping cream levels in your marshmallow buttercream to get the right fluffiness—too much sugar can make it too stiff!
Cocoa Cookies with Marshmallow Buttercream Variations
Feel free to unleash your creativity and customize these delectable cookies to suit your taste!
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Milk Chocolate: Substitute semi-sweet chocolate chips with milk chocolate for a sweeter treat. It’s a great way to please those with a sweet tooth!
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Homemade Buttercream: Replace marshmallow cream with homemade vanilla buttercream for a richer flavor. A simple twist that gives a classic touch to the frosting.
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Spicy Kick: Add a pinch of cayenne pepper or chili powder for a surprising heat that pairs deliciously with chocolate. This spicy undertone creates a unique and memorable flavor.
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Nutty Delight: Incorporate chopped nuts, like walnuts or pecans, for added crunch and texture. This variation brings a lovely nuttiness that balances the sweetness of the cookies.
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Dairy-Free: Use dairy-free butter and chocolate to make these cookies suitable for lactose-intolerant friends. They won’t miss out on the deliciousness!
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Peppermint Flavor: Mix in peppermint extract to the buttercream for a festive twist that makes these cookies feel like a winter wonderland. Perfect for holiday gatherings!
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Add Ins: Throw in mini marshmallows into the cookie dough for extra gooeyness. They create delightful little surprises in every bite!
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Gluten-Free Option: Swap out all-purpose flour with a gluten-free flour blend for a delicious gluten-free version. Everyone deserves a slice of this joy!
As you create your perfect Cocoa Cookies, remember to pair them with a warm glass of hot chocolate or enjoy them alongside my Chicken Buttered Noodles. Happy baking!
What to Serve with Irresistible Hot Cocoa Cookies with Fluffy Marshmallow Buttercream
Cozying up with these sweet treats creates a perfect moment, but what to pair with them for a complete experience?
- Creamy Vanilla Ice Cream: The smooth richness of vanilla ice cream contrasts beautifully with the warm cookies, creating a delightful melt-in-your-mouth sensation.
- Rich Hot Chocolate: Enhance the cocoa experience with a steaming cup of hot chocolate, topped with whipped cream or extra marshmallows for extra indulgence.
- Festive Fruit Salad: A refreshing medley of seasonal fruits adds a bright contrast to the chocolatey depth, balancing flavors and textures in the meal.
- Caramel Sauce Dipping: Drizzle warm caramel over the cookies for a luxurious sweetness that elevates the chocolate flavors and adds a delightful gooeyness.
- Hazelnut Coffee: Enjoy a cup of hazelnut coffee alongside your cookies; the nutty notes provide a wonderful complement to the chocolate, making each bite even more satisfying.
- Spiced Mulled Wine: Infuse your dessert table with warmth by serving spiced mulled wine, which harmonizes wonderfully with the cookies’ rich flavors during festive gatherings.
Indulge in these pairings to transform your cookie experience into a memorable event that delights your senses!
How to Store and Freeze Cocoa Cookies with Marshmallow Buttercream
Room Temperature: Store your cookies in an airtight container at room temperature for up to 1 week. This keeps them soft and delicious while maintaining that delightful texture.
Fridge: You can refrigerate the cookies if they last longer than a week. Just make sure they are in an airtight container to prevent drying out, and consume within 2 weeks.
Freezer: For longer storage, freeze the cookies by placing them in a freezer-safe bag or container. They will stay fresh for up to 3 months. Let them thaw at room temperature before enjoying.
Reheating: To enjoy them warm, briefly heat in the microwave for about 10-15 seconds—perfect for reviving that fresh-baked taste in your Cocoa Cookies with Marshmallow Buttercream!
Cocoa Cookies with Marshmallow Buttercream Recipe FAQs
What kind of cocoa powder should I use for the best flavor?
I recommend using Dutch-processed cocoa powder for a deeper chocolate flavor and a richer color. However, natural cocoa powder works as well, just be mindful that it may yield slightly different results in taste and color.
How should I store my Cocoa Cookies with Marshmallow Buttercream?
Store your cookies in an airtight container at room temperature for up to one week to keep them soft and delightful. If they last longer, refrigerate them in an airtight container for up to two weeks.
Can I freeze Cocoa Cookies with Marshmallow Buttercream?
Absolutely! To freeze, place your cookies in a freezer-safe container or bag, separating layers with parchment paper. They keep well for up to three months. Thaw at room temperature before serving to restore their delicious texture.
What do I do if my cookies spread too much while baking?
If you find that your cookies spread excessively, it could be due to too warm dough or not enough flour. Try chilling the dough for a longer period, about 30-40 minutes, and ensure you measure the flour properly. For future batches, you can also add about 1-2 tablespoons more flour to the dough.
Are these cookies suitable for people with nut allergies?
Yes, the Cocoa Cookies with Marshmallow Buttercream recipe is inherently nut-free! However, always check the labels of your ingredients, particularly the chocolate chips and butter, to ensure there are no cross-contamination issues. If you’re serving others, it’s best to clarify that no nuts were used during preparation.
Can I use a different type of sugar for this recipe?
You can definitely use coconut sugar or a sugar substitute, but be aware that it may alter the flavor and texture slightly. If using substitutes, check conversion rates as some may require different quantities than white or brown sugar.
Cocoa Cookies with Marshmallow Buttercream for Cozy Nights
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Beat together 1 cup of softened salted butter, 1/2 cup of white sugar, and 1 cup of brown sugar for about 3-4 minutes until fluffy.
- Add 1 egg plus 2 yolks and 1 tablespoon of vanilla extract and mix until smooth and creamy.
- Sift together 1 1/2 cups of all-purpose flour, 1/2 cup of cocoa powder, 1/4 cup of hot chocolate mix, 1 teaspoon each of baking powder, baking soda, and salt in a separate bowl, then whisk together.
- Gradually mix the dry mixture into the wet ingredients until just combined, then fold in the chocolate chips.
- Cover and refrigerate the dough for 20 minutes.
- Scoop tablespoon-sized portions of dough onto the prepared sheets, flatten slightly and leave space in between.
- Bake for 8-10 minutes until the edges are crisp and the centers soft, then cool on wire racks.
- In a clean bowl, beat together 1 cup of softened salted butter, 3 cups of powdered sugar, and 7 oz of marshmallow cream until fluffy.
- Add 2 teaspoons of vanilla extract and 1 teaspoon of whipping cream, then frost the cooled cookies and garnish with mini marshmallow bits.
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