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 10 12 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
Allergen Information
Contains wheat (gluten), eggs, milk (dairy). May contain soy (in chocolate chips or marshmallow crème). Always check ingredient labels if allergies are a concern.
Save This dessert is perfect for a cozy winter evening and pairs wonderfully with a warm drink.
Recipe FAQs
- → What type of flour is best for the cookie layers?
All-purpose flour works well to provide structure while keeping the cookies tender.
- → Can I substitute the marshmallow crème in the frosting?
Yes, you can use homemade marshmallow fluff or whipped cream for a lighter texture.
- → How do I make sure the cookies stay soft after baking?
Bake the cookies until just set and still soft in the center, then cool completely to maintain tenderness.
- → What is the purpose of the mini candy cane in the assembly?
The mini candy cane serves as a decorative handle to mimic the look of a mug handle on the cookie stack.
- → Are there any tips for assembling the cookie stacks evenly?
Spread an even layer of frosting between each cookie and gently press together to keep stacks stable before chilling.