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Cocoa Cookies with Marshmallow Buttercream

Cocoa Cookies with Marshmallow Buttercream for Cozy Moments

Delight in Cocoa Cookies with Marshmallow Buttercream – a rich, chocolatey treat perfect for gatherings or cozy nights.
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Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time 20 minutes
Total Time 50 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup Salted Butter Or use unsalted and add 1 tsp of salt for balance.
  • 1 cup White Sugar Can be partially replaced with brown sugar.
  • 1 cup Brown Sugar Enhances moisture and adds a hint of caramel flavor.
  • 2 large Eggs Ensure they are at room temperature.
  • 2 teaspoons Vanilla Use pure vanilla extract.
  • 2 cups All-Purpose Flour No substitutes recommended.
  • 3/4 cup Cocoa Powder Use Dutch-processed for richer taste.
  • 1/2 cup Hot Chocolate Mix Omit for less sweet cookies.
  • 1 teaspoon Baking Powder Ensure it is fresh.
  • 1 teaspoon Baking Soda Ensure it is fresh.
  • 1/2 teaspoon Salt Balances sweetness.
  • 1 cup Dark Chocolate Chips Adjust types to preference.
  • 1 cup Semisweet Chocolate Chips
For the Marshmallow Buttercream
  • 1 cup Powdered Sugar
  • 1 cup Marshmallow Cream Can substitute with homemade marshmallow fluff.
  • 1/4 cup Whipping Cream Milk can be used as a lighter alternative.
  • 1/2 cup Jet Puffed Mini Marshmallow Bits Can be swapped for mini chocolate chips.

Equipment

  • mixing bowls
  • Electric mixer
  • Baking sheets
  • Parchment paper
  • Cookie scoop
  • Wire rack

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine 1 cup of softened salted butter with white and brown sugars. Cream for 3-4 minutes until fluffy.
  3. Add the eggs and vanilla extract, and mix on low speed until combined.
  4. In a separate bowl, whisk together flour, cocoa powder, hot chocolate mix, baking powder, baking soda, and salt.
  5. Gradually blend the dry ingredients into the wet mixture until combined. Fold in chocolate chips.
  6. Wrap dough in plastic wrap and refrigerate for 20 minutes.
  7. Scoop 1.5 to 2 tablespoons of dough onto parchment-lined baking sheets. Flatten slightly.
  8. Bake for 8-10 minutes until edges are crisp and centers are soft.
  9. Cool on baking sheets for a few minutes, then transfer to a wire rack.
  10. For the frosting, beat together salted butter, marshmallow cream, and powdered sugar until smooth.
  11. Blend in vanilla extract and whipping cream until light and fluffy.
  12. Frost cooled cookies generously with the marshmallow buttercream.

Nutrition

Serving: 1cookieCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 120mgPotassium: 50mgFiber: 1gSugar: 15gVitamin A: 200IUCalcium: 10mgIron: 1mg

Notes

Allow cookies to cool completely before frosting to maintain fluffy texture. Chilling the dough is essential for achieving the perfect cookie shape.

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