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Hot Cocoa Cookies with Marshmallow Buttercream

Hot cocoa cookies with marshmallow buttercream are soft-centered chocolate cookies topped with a fluffy marshmallow frosting. Bake them until the edges are set and the centers still look slightly soft for a tender, brownie-like bite.
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Prep Time 25 minutes
Cook Time 11 minutes
Total Time 36 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 333
Ingredients Equipment Method Notes

Ingredients
  

For the cookies
  • 2 cups all-purpose flour
  • 0.5 cup unsweetened natural cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp fine salt
  • 2 cups unsalted butter softened; 1 cup for the cookies and 1 cup for the buttercream
  • 1 cup granulated sugar
  • 0.5 cup light brown sugar packed
  • 1 egg large
  • 2 tsp vanilla extract
  • 1 cup semisweet chocolate chips
For the marshmallow buttercream
  • 1 jar (7 oz) marshmallow creme
  • 2 cups confectioners’ sugar

Equipment

  • 2 18x13-inch rimmed baking sheets
  • 1 electric mixer

Method
 

Make the cookies
  1. Preheat the oven to 350°F with racks in the upper and lower thirds.
  2. Line two 18x13-inch rimmed baking sheets with parchment paper.
  3. Whisk the flour, cocoa powder, baking soda, and salt in a medium bowl.
  4. Beat 1 cup of the softened butter with the granulated sugar and brown sugar in a large bowl on medium speed for 2 to 3 minutes, until fluffy.
  5. Beat in the egg and vanilla until combined, scraping down the bowl as needed.
  6. Add the flour mixture in two additions, mixing on low just until no dry streaks remain.
  7. Fold in the chocolate chips.
  8. Scoop rounded 1 1/2-tablespoon portions onto the baking sheets, spacing them about 2 inches apart.
  9. Bake for 9 to 11 minutes, swapping the sheets’ rack positions and rotating them front to back halfway through, until the edges are set and the centers still look slightly soft.
  10. Cool the cookies on the baking sheets for 5 minutes.
  11. Transfer the cookies to wire racks to cool completely.
Make the marshmallow buttercream
  1. Beat the remaining 1 cup softened butter in a large bowl on medium speed for 1 to 2 minutes, until creamy.
  2. Beat in the marshmallow creme until smooth.
  3. Add the confectioners’ sugar in two additions, beating on low until incorporated and then on medium until fluffy.
  4. Spread the buttercream over the completely cooled cookies.

Notes

For tender cookies, stop mixing the dough as soon as no dry streaks remain. Store in an airtight container in the refrigerator for up to 5 days; freeze for up to 2 months. For a dairy-free option, use dairy-free butter and semisweet chocolate chips.