# 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 for drizzling
18 - 8 mini candy canes (optional)
# Recipe 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.
03 - In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes.
04 - Beat in egg and vanilla extract until combined.
05 - Mix in half of the dry ingredients, then the milk, followed by the remaining dry ingredients until just combined.
06 - Scoop tablespoon-sized dough portions onto baking sheets and gently flatten to 2-inch rounds.
07 - Bake for 10 to 12 minutes until set but still soft. Allow cookies to cool completely.
08 - Beat 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. Repeat to create stacks of three cookies each.
10 - Spread frosting on top of each stack, sprinkle mini marshmallows, and drizzle with melted chocolate. Optionally, press a mini candy cane into the side as a mug handle.
11 - Refrigerate the cookie stacks for 10 minutes to set the frosting before serving.
