# Ingredient list:
→ 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
18 - 8 mini candy canes, optional
# Cooking steps:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt until evenly mixed.
03 - In a large bowl, beat softened butter with granulated and brown sugars until light and fluffy, about two minutes.
04 - Incorporate egg and vanilla extract into the butter mixture, mixing until just combined.
05 - Add half of the dry ingredients to the wet mixture, then the milk, followed by the remaining dry ingredients; mix until just combined.
06 - Scoop tablespoon-sized portions of dough onto prepared sheets, flattening them to approximately 2-inch rounds.
07 - Bake for 10 to 12 minutes until the cookies are set but still soft. Allow to cool completely.
08 - Beat softened butter until creamy. Gradually add powdered sugar, then incorporate marshmallow crème, vanilla extract, and salt. Whip until light and fluffy.
09 - Spread a thick layer of frosting on one cookie and top with another cookie. Repeat to create stacks of three cookies each.
10 - Spread frosting on top of each stack, sprinkle with mini marshmallows, and drizzle melted chocolate over them.
11 - If desired, press a mini candy cane into the side of each stack to resemble mug handles.
12 - Refrigerate the completed stacks for 10 minutes before serving to set frosting and decorations.
