Now you can have a cup of hot cocoa — and eat it, too. This easy recipe combines hot chocolate mix and lots of creamy butter to create a rich, chewy chocolate cookie. Topped with clouds of sweet, fluffy buttercream and marshmallows, these cookies look like the hot chocolate they’re modeled after, making them a scrumptious (and social media-worthy!) treat.
How To:
For the cookies:
- Preheat oven to 350°F. Combine sugars and butter in bowl. Beat 3-4 minutes until light and fluffy. Add in egg and two egg yolks one at a time- mixing between. Add in vanilla and mix.
- In a separate bowl- combine flour, cocoa, hot chocolate mix, baking powder, baking soda and salt. Add the dry ingredients to the wet and mix until just combined. Add in chocolate chips and stir until just combined. Chill dough for 20 minutes.
- Use a cookie scoop or scoop out 1 1/2 to 2 Tbs. of cookie dough onto parchment lined cookie sheet. I press them down just a bit with the palm of my hand. Bake for 8-10 minutes until starting to crisp on perimeter but soft in center. Cookies with be soft and look slightly underdone. Leave on pan until cool.
For the frosting:
- Combine butter, marshmallow cream and sugar. Whip until combined. Add in vanilla and whipping cream and beat for 2-3 minutes until light and fluffy.
- When cookies are completely cool - pipe or spread desired amount of marshmallow buttercream and garnish with mini marshmallows.
Recipe courtesy of Go Bold With Butter