Save A playful, decadent dessert featuring layers of chocolate cookies and fluffy marshmallow frosting, stacked to resemble a cozy mug of hot cocoa.
Ingredients
- Cookies: 1 1/2 cups (190 g) all-purpose flour, 1/2 cup (50 g) unsweetened cocoa powder, 1/2 tsp baking soda, 1/4 tsp salt, 1/2 cup (115 g) unsalted butter softened, 3/4 cup (150 g) granulated sugar, 1/4 cup (50 g) brown sugar, 1 large egg, 1 tsp vanilla extract, 2 tbsp milk
- Marshmallow Frosting: 1 cup (225 g) unsalted butter softened, 2 cups (240 g) powdered sugar sifted, 1 jar (7 oz/200 g) marshmallow crème, 1 tsp vanilla extract, Pinch of salt
- Decorations: 1/2 cup (85 g) mini marshmallows, 1/4 cup (40 g) chocolate chips melted (for drizzling), 8 mini candy canes (optional, for mug handles)
Instructions
- Step 1:
- Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper.
- Step 2:
- In a medium bowl, whisk flour, cocoa powder, baking soda, and salt.
- Step 3:
- In a large bowl, beat butter and both sugars until light and fluffy, about 2 minutes.
- Step 4:
- Add egg and vanilla, beating until combined.
- Step 5:
- Mix in half the dry ingredients, then the milk, then the rest of the dry ingredients.
- Step 6:
- Scoop tablespoon-sized balls onto baking sheets, flattening slightly to 2-inch rounds.
- Step 7:
- Bake for 1012 minutes until set but still soft. Cool completely.
- Step 8:
- For frosting, beat butter until creamy. Gradually beat in powdered sugar. Mix in marshmallow crème, vanilla, and salt until fluffy.
- Step 9:
- To assemble, spread a thick layer of frosting on a cookie, top with another cookie. Repeat to form stacks of three cookies each.
- Step 10:
- Spread frosting on top, sprinkle with mini marshmallows, and drizzle with melted chocolate.
- Step 11:
- Press a mini candy cane into the side to create a mug handle, if using.
- Step 12:
- Chill stacks 10 minutes before serving for best results.
Save Notes
For a festive touch, use colored sprinkles or crushed peppermint on top. Substitute store-bought chocolate cookies for a shortcut. Pair with hot cocoa or coffee for a cozy treat.
Required Tools
Mixing bowls Electric mixer Baking sheets Parchment paper Offset spatula or knife
Nutritional Information
Calories 410 Total Fat 20 g Carbohydrates 56 g Protein 3 g
Save Kitchen Tips & Answers
- → How do I keep the cookies soft?
Baking for 10-12 minutes ensures the cookies stay soft yet set. Avoid overbaking and cool them completely before stacking.
- → Can I make the marshmallow frosting ahead?
Yes, the frosting can be prepared in advance and stored in the refrigerator. Bring to room temperature and re-whip before using for best texture.
- → What is the purpose of the mini candy cane?
The mini candy cane serves as a decorative mug handle, adding a festive touch to the stacked cookies.
- → Are there any good substitutions for cocoa powder?
Natural unsweetened cocoa powder provides the best chocolate flavor. Dutch-processed cocoa can be used but will slightly alter taste and texture.
- → How should the cookie stacks be stored?
Store them in an airtight container at room temperature for up to 2 days. Chilling before serving helps maintain structure.
- → Can these stacks be paired with any beverages?
They pair wonderfully with warm drinks like hot cocoa or coffee, enhancing the cozy flavor experience.