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Cocoa Cookies with Marshmallow Buttercream

Cocoa Cookies with Marshmallow Buttercream for Cozy Nights

Indulge in Cocoa Cookies with Marshmallow Buttercream, a perfect cozy treat for chilly nights.
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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: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup Salted Butter can use unsalted if adjusting salt
  • 1/2 cup White Sugar
  • 1 cup Brown Sugar adds moisture and a touch of caramel flavor
  • 1 Egg plus 2 yolks
  • 1 Tbsp Vanilla Extract plus 2 tsp
  • 1 1/2 cups All-Purpose Flour do not replace with other flours
  • 1/2 cup Cocoa Powder Dutch-processed enhances color and taste
  • 1/4 cup Hot Chocolate Mix an instant cocoa mix works well
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Salt balances sweetness
  • 1 cup Dark Chocolate Chips or swap with more semisweet chips
  • 1 cup Semisweet Chocolate Chips or use milk chocolate for a sweeter cookie
For the Marshmallow Buttercream
  • 1 cup Salted Butter adjust sugar for sweetness
  • 3 cups Powdered Sugar sift for smoothness
  • 2 tsp Vanilla Extract
  • 7 oz Marshmallow Cream essential for fluffiness
  • 1 tsp Whipping Cream can use heavy cream for richness
  • Garnish Jet Puffed Mini Marshmallow Bits

Equipment

  • electric mixer
  • Mixing Bowls
  • piping bag
  • baking sheets
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. 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.
  3. Add 1 egg plus 2 yolks and 1 tablespoon of vanilla extract and mix until smooth and creamy.
  4. 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.
  5. Gradually mix the dry mixture into the wet ingredients until just combined, then fold in the chocolate chips.
  6. Cover and refrigerate the dough for 20 minutes.
  7. Scoop tablespoon-sized portions of dough onto the prepared sheets, flatten slightly and leave space in between.
  8. Bake for 8-10 minutes until the edges are crisp and the centers soft, then cool on wire racks.
  9. 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.
  10. Add 2 teaspoons of vanilla extract and 1 teaspoon of whipping cream, then frost the cooled cookies and garnish with mini marshmallow bits.

Nutrition

Serving: 1cookieCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 60mgFiber: 1gSugar: 18gVitamin A: 300IUCalcium: 20mgIron: 1mg

Notes

Ensure butter is at room temperature for ideal texture and avoid overmixing the dough for soft, chewy cookies. Chill for at least 20 minutes.

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