This recipe for Hot Cocoa Cookies with Marshmallow Buttercream began as a cozy experiment on a grey December afternoon. I wanted to capture the steaming mug of hot cocoa I always sip by the window into something handheld — soft, warm, and a little cheeky. The first batch came out tender and slightly chewy at the center with a deep chocolate aroma, and the marshmallow buttercream on top folded that childhood nostalgia right back into each bite. It’s the kind of cookie that makes people pause mid-conversation to savor the second forkful; my partner declared it "the best thing to happen to winter since fuzzy socks."

I discovered the balance between cocoa and hot chocolate mix after several trials: pure cocoa provides the backbone of chocolate flavor while the hot chocolate mix contributes sweetness, a hint of powdered milk, and that classic cocoa perfume that instantly reads as "comfort." A combination of dark and semisweet chips melts into pockets of goo, keeping texture dynamic. The marshmallow buttercream — not too sweet, with a stable body thanks to powdered sugar and just a touch of cream — adds the theatrical finish when dotted with tiny toasted marshmallow bits. These cookies are ideal for holiday cookie swaps, school bake sales, or simply when you need a bite of childhood comfort served on a plate.

Ingredients

• Butter (cookies & frosting): Use high-quality salted butter for both the dough and the buttercream — it adds richness and balances sweetness. I prefer European-style butter like Kerrygold for flavor, but any stick butter will work. Keep it softened (not melted).
• Sugars: Granulated and light brown sugar in the dough provide sweetness and chew — the brown sugar adds a subtle molasses note that deepens the cocoa flavors.
• Eggs: One whole egg plus two egg yolks add moisture and tenderness; the extra yolks make the crumb luxuriously soft and slightly custardy.
• Vanilla: Pure vanilla extract lifts the chocolate and complements the marshmallow flavor. Use 1 tablespoon divided between dough and frosting for balance.
• Dry chocolate components: Unsweetened cocoa powder forms the base flavor while a packaged hot chocolate mix contributes that nostalgic cocoa sweetness and powdered milk nuance.
• Leavening & salt: Baking powder and baking soda combined give lift and a light interior; a full teaspoon of salt is essential to sharpen the flavors.
• Chocolate chips: A mix of dark and semisweet chips creates pockets of melting richness — use quality brands like Ghirardelli or Guittard for best flavor.
• Powdered sugar & marshmallow cream: Powdered sugar makes the buttercream stable, while a 7-ounce tub of marshmallow cream provides that signature pillowy marshmallow flavor and texture.
• Whipping cream: A splash (1 teaspoon) in the frosting tunes the consistency for spreading while keeping the buttercream light.
• Garnish: Jet-Puffed Mini Marshmallow Bits add crunch and that nostalgic toasted marshmallow appearance on top.

Instructions

Prepare the dough: Preheat the oven to 350°F (177°C). In a large bowl, cream 1 cup (2 sticks) of softened salted butter with 1 1/4 cups granulated sugar and 1/2 cup packed light brown sugar until light and fluffy, about 3 minutes with a handheld mixer. Add 1 whole egg and 2 egg yolks one at a time, then stir in 1 tablespoon vanilla. Scrape the bowl so all ingredients are combined. Combine dry ingredients: Whisk together 2 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1/4 cup hot chocolate mix (store-bought), 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda, and 1 teaspoon salt in a separate bowl. Gradually fold the dry mixture into the creamed butter and sugars until just combined; avoid overmixing to keep cookies tender. Add chocolate chips: Fold in 1 cup dark chocolate chips and 1 cup semisweet chocolate chips, making sure they are evenly distributed. For an even bake, chill the dough for 20 minutes if your kitchen is warm — chilled dough spreads less and yields thicker cookies. Portion and bake: Scoop dough using a 1.5 tablespoon cookie scoop (or by rounded tablespoon) and space scoops about 2 inches apart on parchment-lined baking sheets. Bake at 350°F (177°C) for 10–12 minutes: edges will be set and slightly glossy while centers remain soft. Let cool on the baking sheet for 5 minutes, then transfer to a rack to cool completely before frosting. Make the marshmallow buttercream: In a mixing bowl, beat 1 cup (2 sticks) softened salted butter until smooth and pale, about 2 minutes. Gradually add 3 cups powdered sugar on low speed, then add 2 teaspoons vanilla and 1 teaspoon whipping cream. Fold in one 7-ounce tub of marshmallow cream; beat on medium until light and fluffy. If the frosting is too thick, add an extra 1/2 teaspoon cream; if too thin, add a bit more powdered sugar. Taste and adjust for balance. Frost and garnish: Pipe or spread a generous dollop of marshmallow buttercream onto each cooled cookie. Press a pinch of Jet-Puffed Mini Marshmallow Bits on top. For extra visual contrast, use a torch briefly to lightly toast the bits or place cookies under a broiler for 5–8 seconds — watch carefully.

Storage Tips

Store cooled, frosted cookies in a single layer or separated with parchment to avoid smudging the topping. At room temperature, an airtight container keeps them fresh for 48 hours; beyond that, refrigerate for up to 4 days. If refrigerating, bring cookies to room temperature before serving for best flavor and texture. To freeze, place unfrosted baked cookies in a single layer on a tray until firm, then transfer to a freezer bag for up to 3 months. Thaw overnight in the refrigerator and then allow to reach room temperature before frosting. You can also freeze dollops of unfrosted dough on a tray and bake from frozen.

Ingredient Substitutions

If you prefer less sugar, reduce granulated sugar by 2 tablespoons and balance the dough moisture with an extra yolk if needed. To make these dairy-free, use vegan butter sticks and substitute dairy-free marshmallow fluff — note that texture and flavor will change slightly. For gluten-free, swap the all-purpose flour for a 1:1 gluten-free blend that contains xanthan gum; expect a slightly different crumb. If you don’t have hot chocolate mix, add 2 tablespoons powdered milk and 2 tablespoons sugar with an extra 1 tablespoon cocoa to mimic the mix. For a nutty twist, stir in 1/2 cup chopped walnuts or pecans.

Serving Suggestions

Serve these cookies warm with a small scoop of vanilla ice cream or alongside a mug of spiced hot chocolate for maximum indulgence. For a holiday platter, arrange with peppermint bark and salted caramel squares for contrasting flavors. Garnish with a light dusting of cocoa or a few toasted mini marshmallows skewered on a tiny cocktail pick for presentation. These also make charming edible gifts in decorative tins layered with wax paper.

Cultural Background

While not a traditional heritage recipe, these cookies borrow flavors from American winter comfort foods — hot cocoa and toasted marshmallows — combined into a modern cookie format. The idea of transforming seasonal beverages into baked goods is a long-standing trend in home baking, reflecting a desire to capture ephemeral seasonal flavors in lasting, shareable forms. Variations across households often include local cocoa blends or family-favorite marshmallow brands that carry nostalgic significance.

Seasonal Adaptations

In winter, add 1/2 teaspoon ground cinnamon or a pinch of nutmeg to the dough for a warming spice profile. For summer gatherings, swap the marshmallow buttercream for a light whipped marshmallow topping and add a sprinkling of toasted coconut for a tropical edge. During the holidays, fold in 1/2 cup crushed peppermint candies into the frosting or use red and green mini marshmallow bits for festive color. For Valentine’s Day, dip half the cookie in melted dark chocolate and sprinkle with edible glitter.

Meal Prep Tips

To make these ahead, bake the cookies and freeze unfrosted in a single layer. Prepare the buttercream and store in an airtight container in the fridge for up to 48 hours — warm it to room temperature and re-whip before using. For a cookie swap, pipe the frosting onto cookies just before arrival or pack frosting in a separate tub for on-site finishing. Portion dough into scoop-sized balls and freeze on a tray; transfer to a bag and bake individual batches as needed to keep cookies fresh and warm for events.

These Hot Cocoa Cookies with Marshmallow Buttercream bring together simple techniques and accessible ingredients to create something both nostalgic and refined. Whether you bake them for a holiday spread or a rainy afternoon pick-me-up, they reward you with warm chocolate aroma, tender crumb, and playful, pillowy topping. Make them your own — tweak the chips, toast the marshmallows, and share generously.