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Cocoa Cookies with Marshmallow Buttercream

Cocoa Cookies with Marshmallow Buttercream: A Cozy Delight

These Cocoa Cookies with Marshmallow Buttercream are a delightful holiday treat that captures the essence of hot cocoa in each bite.
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Prep Time 30 minutes
Cook Time 10 minutes
Chill Time 20 minutes
Total Time 1 hour
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup Salted Butter You can use unsalted butter if you prefer.
  • 1 cup White Sugar
  • 1 cup Brown Sugar Offers moisture and hint of caramel flavor.
  • 1 large Eggs
  • 2 large Egg yolks Provides structure and binds the ingredients.
  • 1 Tbsp Vanilla Extract Infuses cookies with warm, sweet notes.
  • 2 tsp Vanilla Extract
  • 2 cups All-Purpose Flour Essential for structure.
  • 3/4 cup Cocoa Powder Consider using Dutch-processed for bolder taste.
  • 1/4 cup Hot Chocolate Mix Adds extra chocolatey sweetness.
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Salt Balances sweetness.
  • 1 cup Dark Chocolate Chips Delivers intense chocolate flavor.
  • 1 cup Semisweet Chocolate Chips Contributes sweetness.
For the Marshmallow Buttercream Frosting
  • 1 cup Salted Butter Forms the base of the frosting.
  • 3 cups Powdered Sugar Sift for best results.
  • 2 tsp Vanilla Extract Boosts flavor profile.
  • 7 oz Marshmallow Cream Essential for signature fluffiness.
  • 1 tsp Whipping Cream Lightens the frosting.
  • Garnish Jet Puffed Mini Marshmallow Bits.

Equipment

  • Mixing Bowls
  • baking sheets
  • Parchment Paper
  • Cookie scoop
  • whisk
  • spatula
  • piping bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a large mixing bowl, beat together the salted butter, white sugar, and brown sugar for 3-4 minutes.
  3. Whisk together the all-purpose flour, cocoa powder, hot chocolate mix, baking powder, baking soda, and salt in a separate bowl.
  4. Gradually add the dry ingredients to the wet mixture until just combined, then fold in dark and semisweet chocolate chips.
  5. Cover the cookie dough and refrigerate for about 20 minutes.
  6. Scoop out the chilled dough onto the prepared baking sheets and gently flatten each dough ball.
  7. Bake for 8-10 minutes, until edges are set but centers are soft.
  8. Let cookies cool on the pan briefly before transferring them to a wire rack.
  9. For the frosting, combine salted butter and marshmallow cream, then add powdered sugar and vanilla extract.
  10. Frost cooled cookies with marshmallow buttercream and sprinkle Jet Puffed Mini Marshmallow Bits on top.

Nutrition

Serving: 1cookieCalories: 210kcalCarbohydrates: 28gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 15gVitamin A: 300IUCalcium: 10mgIron: 1mg

Notes

Ensure butter is at room temperature for easy creaming. Refrigerate dough before baking for best texture.

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