# What you need:
→ 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 melted chocolate chips, for drizzling
18 - 8 mini candy canes, optional
# Directions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk flour, cocoa powder, baking soda, and salt together in a medium bowl.
03 - Beat butter with granulated and brown sugar in a large bowl until light and fluffy, about two minutes.
04 - Incorporate the egg and vanilla extract, mixing until fully combined.
05 - Alternately mix in half the dry ingredients, then milk, followed by the remaining dry ingredients into the butter mixture.
06 - Scoop tablespoon-sized balls onto prepared sheets and flatten to approximately 2 inches in diameter. Bake 10–12 minutes until set but soft. Allow to cool completely.
07 - Beat butter until creamy, gradually add powdered sugar, then incorporate marshmallow crème, vanilla, and salt until fluffy.
08 - Spread a generous layer of frosting on a cookie, top with another cookie, repeat to build stacks of three cookies each.
09 - Spread frosting on the top cookie, sprinkle mini marshmallows, drizzle melted chocolate, and optionally press a mini candy cane on the side as a handle.
10 - Refrigerate stacks for ten minutes to set frosting before serving.
