Description
These cozy Hot Cocoa Cookies feature a rich, chocolatey base perfectly spiced to evoke your favorite winter beverage, crowned with a dreamy, cloud-like marshmallow buttercream.
Ingredients
Scale
- 1 cup salted butter (for cookies)
- 1 1/4 cups white sugar
- 1/2 cup brown sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 cup hot chocolate mix
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup dark chocolate chips
- 1 cup semisweet chocolate chips
- 1 cup salted butter (for buttercream)
- 1 (7-ounce) tub marshmallow cream
- 3 cups powdered sugar, sifted
- 2–4 tablespoons whole milk or heavy cream (optional, for buttercream consistency)
- 2 teaspoons pure vanilla extract (for buttercream)
- Mini marshmallows (for garnish, optional)
- A dusting of unsweetened cocoa powder (for garnish, optional)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. In a large bowl, cream together 1 cup salted butter, 1 1/4 cups white sugar, and 1/2 cup brown sugar until light and fluffy.
- Beat in 2 large eggs one at a time until just incorporated.
- In a separate bowl, whisk together 2 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1/4 cup hot chocolate mix, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda, and 1 teaspoon salt.
- Gradually add dry ingredients to wet, mixing on low speed until just combined. Fold in 1 cup dark chocolate chips and 1 cup semisweet chocolate chips. Cover the bowl and chill dough in the refrigerator for at least 30 minutes.
- Scoop 1.5 tablespoon portions of dough onto prepared baking sheets, spacing 2 inches apart. Bake for 9-11 minutes until edges are set. Let cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- In a large bowl, beat 1 cup salted butter until creamy and light. Add 1 (7-ounce) tub marshmallow cream and beat on medium-high speed for 2-3 minutes until light and airy.
- Gradually add 3 cups sifted powdered sugar on low speed until fully incorporated. Add 2 teaspoons pure vanilla extract and beat on medium-high speed until light, fluffy, and spreadable. Add 2-4 tablespoons whole milk or heavy cream, if needed, for desired consistency. For extra fluffiness, beat on high speed for 1-2 minutes.
- Once cookies are completely cool, frost generously with marshmallow buttercream using an offset spatula or piping bag. Optionally, garnish with mini marshmallows and a light dusting of unsweetened cocoa powder.
- Serve your Hot Cocoa Cookies at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. If refrigerated, allow them to come to room temperature for best flavor and texture.
Notes
- For best results, chill the dough before baking.
- Adjust the buttercream consistency with milk or cream as needed.
- Store cookies in an airtight container to maintain freshness.
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Hot Cocoa Cookies, Cookies, Dessert, Winter Treats