Pin this A playful, decadent dessert featuring layers of chocolate cookies and fluffy marshmallow frosting, stacked to resemble a cozy mug of hot cocoa.
This treat has become a holiday favorite in my family, bringing smiles and warmth to every gathering.
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 to 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.
Pin this This dessert makes every family gathering feel festive and full of joy.
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
Pin this Enjoy this sweet treat with loved ones for a memorable cozy moment.
Recipe FAQs
- → What makes the cookies soft yet sturdy for stacking?
The combination of baking soda and the right balance of butter and sugars ensures a tender but firm cookie that holds its shape well.
- → Can I prepare the marshmallow frosting in advance?
Yes, the marshmallow frosting can be made a day ahead and stored covered in the refrigerator; bring it to room temperature and re-whip before use.
- → How do the mini candy canes add to the dessert?
The mini candy canes act as handles, enhancing the mug-like appearance and adding a subtle peppermint touch.
- → Is it possible to substitute any ingredients for dietary needs?
Butter can be replaced with margarine or vegan alternatives, and dairy-free marshmallow crème may be used, but texture and flavor might vary slightly.
- → What is the best way to store the cookie stacks?
Store the stacks in an airtight container at room temperature for up to two days or refrigerate to maintain freshness longer.