This recipe for Hot Cocoa Cookies with Marshmallow Buttercream is my idea of winter comfort in cookie form. I first developed it on a snowy afternoon when the power flickered and the house smelled like cocoa; I wanted something that captured the warmth of a mug of hot chocolate but was portable and shareable. The dough is rich and chocolatey with two kinds of chips for depth, while the frosting is a pillowy marshmallow buttercream that sets just enough to hold tiny Jet-Puffed mini marshmallow bits. Every bite combines a crisp edge with a tender center and a soft marshmallow finish that pulled my family to the kitchen before the cookies even cooled.

I have refined this combination over several holiday seasons to balance sweetness and texture. The cocoa and hot chocolate mix give a familiar drink-like note, while the dark chips add a slightly bitter counterpoint so the frosting doesn’t overwhelm. I often make a double batch for gatherings; these cookies travel well and are guaranteed to spark conversations. Friends tell me they remind them of childhood winter nights, and my niece insists these are the only cookies suitable for watching holiday movies.

Ingredients

• Salted butter: For both dough and frosting I use high-quality salted butter. At room temperature it creams smoothly; plug brands like Land O'Lakes or Kerrygold for reliable flavor and consistent rise.
• White and brown sugar: White sugar gives structure and crisp edges, while light brown sugar adds moisture and a gentle molasses note—essential for chewy centers.
• Eggs: One whole egg plus two yolks provide richness and improved chew without adding too much lift; use large eggs at room temperature for best emulsion.
• Vanilla: Pure vanilla extract brightens the chocolate; two teaspoons across dough and frosting is enough to round flavors without masking cocoa.
• All-purpose flour: Two cups give structure while allowing the cookie to remain tender. Spoon and level your flour when measuring to avoid a dry, dense result.
• Cocoa and hot chocolate mix: Unsweetened cocoa adds chocolate depth; a quarter cup of hot chocolate mix introduces that nostalgic drink note—use a good sachet like Swiss Miss or your favorite homemade mix.
• Baking powder, baking soda, and salt: Both leaveners together help create a tender rise with a slight crinkle on top; salt enhances chocolate intensity.
• Dark and semisweet chocolate chips: Use a cup each; dark chips (60 to 70 percent) give bitter balance, while semisweet provide classic melting pockets.
• Frosting ingredients: Marshmallow cream, powdered sugar, and a splash of whipping cream create a stable, glossy buttercream. The marshmallow cream is the star—use a 7 ounce tub of Jet-Puffed or equivalent.
• Garnish: Jet-Puffed Mini Marshmallow Bits add charm and textural contrast—press into frosting while soft for best adhesion.

Instructions

Prepare the dough: Cream 1 cup (2 sticks) room-temperature salted butter with 1 1/4 cups white sugar and 1/2 cup packed brown sugar until light and fluffy, about 3 to 4 minutes with a stand mixer on medium speed. Add 1 whole egg and 2 egg yolks, then 1 tablespoon vanilla and beat until fully incorporated. Scrape the bowl to ensure an even mixture. Combine dry ingredients: 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. Sift or whisk vigorously to remove lumps and distribute leavening evenly. Mix dough and add chips: With the mixer on low, add the dry ingredients to the wet in two additions until just combined—avoid overmixing to keep the crumb tender. Fold in 1 cup dark chocolate chips and 1 cup semisweet chocolate chips with a spatula so they are evenly distributed. Scoop and chill: Scoop tablespoon-sized portions onto parchment-lined baking sheets, spacing about 2 inches apart. Chill the scooped dough in the refrigerator for 15 to 20 minutes to prevent excessive spread and to deepen flavor. Bake: Preheat the oven to 350°F (175°C). Bake chilled cookies for 9 to 11 minutes until the edges are set and centers look slightly underbaked—this ensures a soft center. Rotate sheets halfway through for even baking. Let cool on the sheet for 5 minutes, then transfer to a rack to cool completely. Make the marshmallow buttercream: Beat 1 cup (2 sticks) room-temperature salted butter until creamy. Gradually add 3 cups powdered sugar on low speed until incorporated. Add 2 teaspoons vanilla and 1 7-ounce tub marshmallow cream, mixing until smooth. If needed, add 1 teaspoon whipping cream to loosen to a spreadable consistency. Beat on medium for 1 to 2 minutes until airy. Assemble: Spread or pipe a generous dollop of marshmallow buttercream onto each cooled cookie and immediately press some Jet-Puffed Mini Marshmallow Bits into the frosting so they adhere. Let set for 15 to 30 minutes before stacking for storage or serving.

Storage Tips

Store these cookies in a single layer or with parchment between layers to prevent sticking. At room temperature place them in an airtight container for up to 3 days; for longer life refrigerate up to one week. If you plan to freeze, freeze un-frosted cookies in a single layer on a tray until solid, then transfer to a freezer-safe bag for up to three months. Thaw at room temperature and then pipe or spread fresh marshmallow buttercream; this keeps the texture of both cookie and frosting optimal.

Ingredient Substitutions

For dairy-free versions, use vegan butter and a dairy-free marshmallow cream substitute; results will be slightly less rich but still delicious. To make them egg-free, use 3 tablespoons aquafaba or a commercial egg replacer, although chew and rise will differ slightly. Swap half the all-purpose flour for whole wheat pastry flour for a nuttier note, or use gluten-free 1-to-1 flour blend to make them gluten-free—expect a modest texture change.

Serving Suggestions

Serve on a cookie platter with small cups of hot chocolate or mulled cider for dipping. Garnish with a dusting of cocoa or a drizzle of warmed chocolate for a bakery-style look. These work beautifully at holiday dessert tables, school bake sales, or paired with coffee for an afternoon treat. Consider pairing with a salted caramel sauce on the side for guests who prefer a saucy contrast.

Cultural Background

These cookies are a modern homage to classic American hot chocolate and marshmallow traditions—using hot chocolate mix in baked goods is a simple trick that evokes a nostalgic beverage. Marshmallow-topped desserts have long played a part in American home baking, from campfire s'mores to marshmallow-topped pies. Combining these elements into cookie form taps into multiple childhood memories and seasonal rituals.

Seasonal Adaptations

In winter, add a pinch of cinnamon or cayenne to the dough for warmth. For Valentine’s Day, stir in freeze-dried raspberries to the frosting for a tart contrast. During summer parties, swap dark chips for white chocolate and add toasted coconut for a tropical variation. These small swaps keep the base technique relevant year-round.

Meal Prep Tips

Make the dough and freeze in portions on a tray; once solid, transfer scoops to a bag so you can bake a few fresh cookies whenever you like. Frost only what you need for the day to keep the marshmallow buttercream looking fresh. For bulk gifting, assemble on cookie boards and pack in decorative tins with parchment separators—the cookies will hold for travel and presentation.

These cookies always bring a bit of warmth and a sense of shared comfort to my table. Whether you bake a batch for a quiet evening or a crowd, they invite lingering conversations and second helpings—give them a try and make them your own.