There’s something undeniably magical about a warm batch of cookies fresh out of the oven, especially when they evoke the nostalgia of cozy winter nights by the fireplace. Hot Cocoa Cookies with Marshmallow Buttercream are just that: the perfect melding of fond memories and delightful flavors. As they bake, the rich aroma fills your kitchen, and before you know it, you’re transported back to a time of laughter, warmth, and hot cocoa sipped under twinkling lights.
Why make this recipe
These cookies do more than satisfy a sweet tooth; they whisk you away on a nostalgic journey to winter wonderlands and festive gatherings. The soft, chocolatey goodness paired with fluffy marshmallow buttercream creates a delightful dessert that’s perfect for sharing with friends and family. Whether you’re looking to impress at a holiday gathering or simply want to indulge in something sweet, these cookies promise joy with every bite.
How to make Hot Cocoa Cookies with Marshmallow Buttercream
Ingredients:
For the Cookies:
- 1 cup salted butter, softened
- 1 1/4 cups white sugar
- 1/2 cup brown sugar
- 1 egg plus 2 egg yolks
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup 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
For the Marshmallow Buttercream:
- 1 cup salted butter, softened
- 3 cups powdered sugar
- 2 teaspoons vanilla extract
- 1 tub of marshmallow cream (7-ounce tub)
- 1 teaspoon whipping cream
- Garnish: Jet Puffed Mini Marshmallow Bits
Directions:
- Preheat your oven to 350°F (175°C) — feel that warmth already?
- In a large mixing bowl, combine the softened butter, white sugar, and brown sugar. Beat them together for about 3-4 minutes until the mixture is light and fluffy, like a cloud.
- Add in the egg and two egg yolks one at a time, mixing well in between. Stir in the vanilla extract, letting it fill the air with its sweet fragrance.
- In a separate bowl, whisk together the flour, cocoa powder, hot chocolate mix, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in both the dark and semisweet chocolate chips. The dough will be thick and wonderfully rich!
- Chill the dough in the refrigerator for 20 minutes. This step helps the cookies hold their shape while baking.
- Using a cookie scoop, place 1 1/2 to 2 tablespoons of dough onto a parchment-lined cookie sheet. Gently press them down with the palm of your hand.
- Bake for 8-10 minutes, until the edges are just beginning to crisp, while the centers remain soft and slightly underdone. Allow them to sit on the pan for a few minutes before transferring them to a wire rack to cool completely.
- For the marshmallow buttercream, combine the softened butter, marshmallow cream, and powdered sugar in a bowl. Beat until smooth and fluffy, about 2-3 minutes. Then, add the vanilla extract and whipping cream for an extra touch of sweetness.
- Once the cookies are cool, generously pipe or spread the marshmallow buttercream on top, and finish with a sprinkle of mini marshmallow bits for that delightful finishing touch.
How to serve Hot Cocoa Cookies with Marshmallow Buttercream
These cookies shine best when served fresh, accompanied by a warm mug of cocoa or chilled glass of milk. They’re perfect for holiday parties, cozy get-togethers, or simply as an indulgent treat for yourself. Watch your loved ones’ eyes light up as they take their first bite!
How to store Hot Cocoa Cookies with Marshmallow Buttercream
To keep these cookies as delightful as the first day, store them in an airtight container at room temperature for up to a week. If you want to prolong their life, you can refrigerate them; just be sure to let them come back to room temperature before serving to enjoy the buttery softness.
Tips to make Hot Cocoa Cookies with Marshmallow Buttercream
- Make sure your butter is softened to room temperature for easy mixing and a smooth texture in your cookies and frosting.
- For an extra kick, feel free to add a pinch of espresso powder to the dough, enhancing the chocolate flavor.
- Chilling the dough is crucial for the right cookie texture, so don’t skip that step!
Variations
Want to shake things up? Consider adding peppermint extract for a festive twist or swapping out the chocolate chips for white chocolate or even peanut butter chips. The beauty of this recipe is its adaptability!
FAQs
Q: Can I freeze these cookies?
A: Absolutely! You can freeze the cookie dough before baking for up to three months. Just thaw, bake, and enjoy fresh cookies whenever you desire.
Q: How can I achieve a fluffier buttercream?
A: Ensuring that your butter is at room temperature and beating it thoroughly will yield a light and fluffy buttercream. Don’t be afraid to whip it longer for that airy texture!
Q: Can I use different flavors of marshmallow cream?
A: Of course! While the classic marshmallow cream is delightful, feel free to experiment with flavored varieties like chocolate or raspberry for a unique spin on this recipe.
As you embrace the magic of baking these Hot Cocoa Cookies with Marshmallow Buttercream, remember that the most important ingredient is the joy and warmth you bring to the process. So gather your loved ones, share a bite, and let the laughter and sweet memories unfold. Happy baking!
Hot Cocoa Cookies with Marshmallow Buttercream
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the softened butter, white sugar, and brown sugar. Beat them together for about 3-4 minutes until light and fluffy.
- Add the egg and two egg yolks one at a time, mixing well in between. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, hot chocolate mix, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in both the dark and semisweet chocolate chips.
- Chill the dough in the refrigerator for 20 minutes.
- Using a cookie scoop, place 1 1/2 to 2 tablespoons of dough onto a parchment-lined cookie sheet. Gently press them down.
- Bake for 8-10 minutes until the edges are crisp and the centers remain soft.
- Allow them to sit on the pan for a few minutes before transferring to a wire rack to cool completely.
- Combine the softened butter, marshmallow cream, and powdered sugar in a bowl. Beat until smooth and fluffy.
- Add the vanilla extract and whipping cream and mix until well combined.
- Once the cookies are cool, pipe or spread the marshmallow buttercream on top and garnish with mini marshmallow bits.