# What You'll Need:
→ Cookies
01 - 1 1/2 cups all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1/2 cup unsalted butter, softened
06 - 3/4 cup granulated sugar
07 - 1/4 cup brown sugar
08 - 1 large egg
09 - 1 teaspoon vanilla extract
10 - 2 tablespoons milk
→ Marshmallow Frosting
11 - 1 cup unsalted butter, softened
12 - 2 cups powdered sugar, sifted
13 - 7 ounces marshmallow crème
14 - 1 teaspoon vanilla extract
15 - Pinch of salt
→ Decorations
16 - 1/2 cup mini marshmallows
17 - 1/4 cup chocolate chips, melted for drizzling
18 - 8 mini candy canes (optional)
# Directions:
01 - Preheat oven to 350°F and line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
03 - In a large bowl, beat unsalted butter with granulated and brown sugars until light and fluffy, about 2 minutes.
04 - Incorporate the egg and vanilla extract into the butter mixture and beat until fully combined.
05 - Mix in half of the dry ingredients, then add milk, followed by the remaining dry ingredients, mixing until just combined.
06 - Scoop tablespoon-sized dough balls onto prepared baking sheets, flatten slightly to approximately 2-inch rounds.
07 - Bake for 10 to 12 minutes until cookies are set but remain soft. Allow to cool completely.
08 - Beat unsalted butter until creamy. Gradually add powdered sugar, then mix in marshmallow crème, vanilla extract, and salt until fluffy.
09 - Spread a thick layer of frosting on one cookie, top with another cookie, and repeat to create three-cookie stacks.
10 - Apply frosting on top of each stack, sprinkle mini marshmallows, and drizzle melted chocolate over the surface.
11 - Press a mini candy cane into the side of each stack to create a decorative mug handle, if desired.
12 - Refrigerate stacks for 10 minutes before serving for optimal texture and presentation.
