Cozy Hot Cocoa Cookie Sandwich with Marshmallow Filling
These rich Hot Cocoa Cookies are made with cocoa powder, hot cocoa mix, and brown sugar for a soft, fudgy texture, then filled with a creamy hot cocoa marshmallow frosting for the ultimate winter treat. Perfectly chewy and packed with cozy hot chocolate flavor, they’re the perfect cup of hot cocoa on a winter day but in cookie form.
Servings: 8 Cookie Sandwiches
Ingredients
Chocolate Hot Cocoa Cookies:
- 1 cup unsalted butter (2 sticks), room temperature
- 1 ¾ cup light brown sugar
- 1 egg, room temperature
- 2 tsp vanilla extract
- 1 ½ cup all purpose flour
- ½ cup cocoa powder
- ¼ cup hot cocoa mix (no marshmallows in the mixture!)
- 1/2 tsp baking soda
- ½ tsp salt
- 1 cup mini marshmallows
Hot Cocoa Marshmallow filling:
- 4 tbsp unsalted butter room temperature
- ½ cup marshmallow fluff
- 1 ½ cups powdered sugar
- 1 packet hot cocoa mix about 2 tbsp
- 1 tsp vanilla extract
- 1 tbsp heavy cream
Instructions
Chocolate Hot Cocoa Cookie:
- Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper.
- Using a stand mixer or a large mixing bowl with a handheld mixer, cream together the butter and light brown sugar until light and fluffy, about 2–3 minutes. Add the egg and vanilla extract, mixing until fully combined.
- In a separate bowl, whisk together the flour, cocoa powder, hot cocoa mix, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until just combined. The dough will be thick and soft.
- Scoop the dough into 16 even portions (about 2 tablespoons each) and place them on the baking sheets, leaving space for spreading (this works best by doing 8 balls of dough per sheet). Bake for 12–14 minutes. The cookies should look set around the edges and slightly soft in the center.
- Allow cookies to cool completely on a wire rack before assembling, make your filling during this time.
Hot Cocoa Marshmallow Filling:
- In a medium bowl, beat the butter and marshmallow fluff together until smooth.
- Add the powdered sugar and hot cocoa mix, mixing on low until combined. Add the vanilla extract and heavy cream, then beat until the filling becomes light and fluffy. If it’s too thick, add a splash more cream.
Assemble the Cookie Sandwiches
- Match up your cooled cookies in pairs of similar size. Pipe a generous layer of the marshmallow cocoa filling onto the flat side of one cookie, then top with the second cookie and gently press to create a sandwich.
- Enjoy immediately or chill for 10–15 minutes for a firmer filling.