Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Hot Cocoa Cookies with Marshmallow Topping and Chocolate Buttercream Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 4 reviews

  • Author: Sara
  • Total Time: 14 minutes
  • Yield: 32 mini cookies

Description

These Hot Cocoa Cookies are a delightful twist on classic chocolate cookies, featuring a soft, cake-like texture made with Devil’s Food Cake mix, topped with gooey toasted marshmallows and finished with a rich dark chocolate buttercream frosting. Perfect for cozy winter treats, these mini cookies are bite-sized and topped with delicious chocolate garnishes to mimic the flavors of a warm cup of hot cocoa.

Ingredients

Cookie Dough

  • ½ box Devil’s Food Cake mix (about 1 and ¾ cup)
  • 1 large egg
  • 3 Tablespoons (42mL) vegetable oil
  • 16 large marshmallows (cut in half)

Dark Chocolate Buttercream

  • ¼ cup (57g) unsalted butter (softened to room temperature)
  • 1 cup (120g) powdered sugar
  • 3 Tablespoons (18g) Dutch processed cocoa powder
  • ½ teaspoon vanilla extract
  • 1 to 2 Tablespoons (15-30mL) milk
  • Pinch of salt
  • Optional garnishes: mini chocolate chips, chocolate curls, chocolate sprinkles

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350ºF (177ºC) and line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking.
  2. Make Cookie Dough: In a medium bowl, combine the Devil’s Food Cake mix, 1 large egg, and 3 tablespoons vegetable oil. Stir with a large spatula until the mixture is fully combined into a smooth dough.
  3. Form Cookies: Using a mini cookie scoop or a ½ tablespoon measure, drop mounds of dough onto the prepared baking sheet. Aim to fit 36 mini cookies by arranging them in 3 rows of 12. Gently roll the dough mounds into smooth balls with your hands.
  4. Bake Cookies Part 1: Bake the cookies for 4 minutes in the preheated oven.
  5. Add Marshmallows and Continue Baking: Remove the cookies from the oven and quickly place one cut marshmallow half on top of each warm cookie. Gently press the marshmallow onto each cookie to adhere and slightly flatten the cookie dough. Return the baking sheet to the oven and bake for an additional 2 minutes. The marshmallows will puff up during this time.
  6. Cool Cookies: Remove the cookies from the oven and allow them to cool on the baking sheet for 1-2 minutes, during which the marshmallows will deflate slightly. Then transfer the cookies to a cooling rack to cool completely before frosting.
  7. Make Dark Chocolate Buttercream: In a small bowl using a handheld mixer or the bowl of a stand mixer with the paddle attachment, cream the softened butter on medium-high speed for 1-2 minutes until light and fluffy.
  8. Add Sugar and Cocoa: Lower the mixer speed and add the powdered sugar and Dutch processed cocoa powder. Mix until fully combined.
  9. Add Vanilla, Milk, and Salt: Add the vanilla extract, 1 tablespoon of milk, and a pinch of salt, then increase mixer speed to medium. Beat until the buttercream is completely combined and has a pipeable consistency. Add the second tablespoon of milk slowly if needed to thin the frosting to your desired thickness.
  10. Frost Cookies: Fit a piping bag with a star tip or use a zip-top bag with a snipped corner. Pipe a decorative swirl of the chocolate buttercream on top of each cooled marshmallow on the cookies.
  11. Garnish: Optionally, sprinkle mini chocolate chips, chocolate curls, or chocolate sprinkles over the frosted cookies for extra texture and visual appeal.
  12. Storage: Store leftover cookies in an airtight container at room temperature for up to 1 week, best within 3 days. Avoid stacking cookies to prevent sticking. For longer storage, freeze cookies up to 3 months, thaw at room temperature, and do not stack after thawing.

Notes

  • Use Dutch processed cocoa powder for the best chocolate flavor and deep color in your buttercream.
  • Ensure butter is softened to room temperature before creaming for smooth frosting.
  • If the buttercream is too thin, add powdered sugar to thicken; if too thick, add milk gradually to thin.
  • Mini cookie size allows for a perfect bite and more cookies per batch.
  • The marshmallows puff then deflate, creating a lovely toasted effect on the cookies.
  • Do not stack frosted cookies to avoid smudging and sticking.
  • Cookies freeze well; wrap individually or layer with parchment to prevent sticking.
  • Prep Time: 8 minutes
  • Cook Time: 6 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/hot-cocoa-cookies-with-marshmallow-topping-and-chocolate-buttercream-recipe/