Save A playful, decadent dessert featuring layers of chocolate cookies and fluffy marshmallow frosting, stacked to resemble a cozy mug of hot cocoa.
This cozy hot cocoa mug cookie stack is perfect for sharing with friends and family during chilly evenings.
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 This recipe always brings smiles when we bake it together as a family during the holidays.
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
Nutritional Information
Calories: 410, Total Fat: 20 g, Carbohydrates: 56 g, Protein: 3 g (per stack)
Save This delightful dessert is sure to impress with its rich flavors and charming presentation.
Recipe FAQs
- → How should the cookies be shaped before baking?
Scoop tablespoon-sized balls and flatten slightly to about 2 inches in diameter for even baking and stacking.
- → Can I substitute the marshmallow frosting?
Yes, you may use a vanilla buttercream or cream cheese frosting for a different flavor profile.
- → What is the best way to store the cookie stacks?
Store them in an airtight container in the refrigerator to maintain freshness and the frosting’s texture.
- → How do mini candy canes enhance the presentation?
They mimic mug handles, adding a playful and festive touch to each cookie stack.
- → Are there any recommended serving suggestions?
Serve alongside hot cocoa or coffee to complement the chocolate and marshmallow flavors.