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 holiday gatherings and pairs beautifully with a warm drink.
Common recipe questions
- → What type of cocoa powder is best for rich flavor?
Unsweetened cocoa powder provides a deep chocolate flavor without added sweetness, ideal for this dessert.
- → How can I make the marshmallow frosting fluffier?
Beat the butter thoroughly before adding powdered sugar and marshmallow crème, which helps achieve a light, airy texture.
- → Can I prepare the cookie stacks ahead of time?
Yes, you can assemble and chill the stacks before serving; chilling helps the frosting set and enhances flavors.
- → What is the purpose of pressing mini candy canes on the stacks?
They serve as decorative ‘handles,’ mimicking mug handles and adding a festive visual detail.
- → How to prevent cookies from becoming too hard after baking?
Bake cookies until just set but still soft; cooling completely before stacking preserves their tender texture.