…don’t forget the mini marshmallows!

Soft and chewy hot chocolate cookies topped with marshmallow buttercream, milk chocolate ganache, packed with chocolate chip chunks, and, because it’s hot chocolate, mini marshmallows! These cookies are pretty much like your favorite cup of hot chocolate but in cookie form. A soft, rich, chocolate goodness cookie that is to die for.

Be sure to grab the full recipe & check out the full video tutorial in the recipe card below. And if you try this recipe (I mean you totally should be), tag me on Instagram @imancake and use the hashtag #BakingWithMANCAKE.

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Hot Chocolate Cookies

Hot Chocolate Cookies

Prep Time: 10 minutes
Cook Time: 14 minutes
Additional Time: 2 hours 10 minutes
Total Time: 2 hours 34 minutes


  • 1 stick butter at room temperature
  • 1/2 cup white sugar
  • 1/2 cup dark brown sugar
  • 1 egg at room temperature
  • 1 teaspoon vanilla
  • 1 cup flour
  • 1/2 cup cocoa powder
  • 1 teaspoons baking soda
  • 1/8 teaspoon salt
  • 2 tablespoons milk
  • 1 stick butter at room temperature (see notes)
  • 1/2 cup vegetable shortening
  • 1 teaspoon vanilla
  • 4 cups powdered sugar, sifted (see notes)
  • 4 tablespoons heavy cream at room temperature (see notes)
  • 1 cup marshmallow fluff
  • Mini marshmallows
  • 1/4 cup heavy cream
  • 3/4 cup chocolate chips


Cookie Dough

  1. In a large bowl with your hand mixer, or the bowl of a stand mixer, cream your butter on a high speed.
  2. Slowly incorporate both the white sugar and brown sugar until light and fluffy.
  3. Beat in your egg and vanilla. Set mixture aside.
  4. In a separate bowl, whisk together your flour, cocoa powder, baking soda, and salt.
  5. Gradually add your dry mixture to your wet while blending together on a low speed. Because this cookie dough is thicker than usual cookie dough, it will be helpful to move to a medium speed once all of your dry ingredients have been added in.
  6. Slowly pour in your milk and mix in until all ingredients are fully combined.
  7. Transfer dough onto plastic wrap, wrap tightly, and chill for 30-45 minutes.
  8. Once your cookie dough has chilled, preheat oven to 350 degrees and line your cookie sheets with parchment paper.
  9. Using a small ice cream scoop, about 2 tablespoons, scoop out a ball of dough and roll until it loosely resembles a smooth cookie dough ball.
  10. When you have your cookie sheets loaded with your chocolate cookies, pop into your oven, and bake for 14 minutes.
  11. After your cookies have baked, remove from the oven, allow to cool on the cookie sheets for a few minutes, and transfer to a cooling rack to cool completely while you work on your marshmallow buttercream frosting.

Marshmallow Buttercream Frosting

  1. If not already done prior, sift 3 cups of powdered sugar. When finished, measure out 3 cups of sifted powdered sugar and put away what’s left.
  2. Beat butter, shortening, and marshmallow cream together until well combined, light, and fluffy.
  3. Beat in the vanilla extract.
  4. Place your stand mixer, or hand mixer, on the lowest possible setting. Begin to slowly and gradually add in your powdered sugar 1/2 cup at a time. (see notes)
  5. Add in heavy cream, 1 tablespoon at a time, while beating buttercream at a medium speed until light & fluffy. (see notes)
  6. If you'd like to cut the sweetness, you can incorporate a pinch of salt.

Chocolate Ganache

  1. Place chocolate chips into a heatproof bowl.
  2. In a glass measuring cup, pour 1/4 cup of heavy cream and heat for 60 seconds in microwave.
  3. Pour hot heavy cream over chocolate chips and allow to sit for 1 - 2 minutes.
  4. Mix chocolate chips & heavy cream until fully combined and you are left with a silky smooth chocolate ganache mixture.


  1. When ready to decorate, start by adding a chocolate ganache layer onto each cookie.
  2. Pipe marshmallow buttercream frosting onto each cookie and smooth over with an offset (or regular) spatula; a butterknife works just as wonderful.
  3. Top each cookie with mini marshmallows and enjoy!


  • Room Temperature Ingredients: Be sure to allow your dairy ingredients to reach room temperature. Room temperature ingredients not only combine more effortlessly (no over-mixing needed) but they also trap air so much better. This trap air will expand and produce a fluffy texture during your baking process.
  • Prepared Pan: There will always be the "next best way to prepare your pan" article. Simply put however, the most effective way i find in my kitchen is a light rub of shortening around the sides, parchment paper on the bottom of the pan (for majority of baking pans), & a very light dusting of flour (cocoa powder for chocolate baked goods) all throughout.
  • If you’d prefer to skip the shortening, simply swap it out with 1 additional stick of room temperature butter.
  • If you’d prefer a more white, stiffer, buttercream then simply omit the butter & replace with 1 additional cup of shortening. Also be sure to swap out the vanilla extract for clear vanilla extract.
  • Make sure you sift your powdered sugar. This will help the sugar mix into the butter & shortening smoothly.
  • When all your powdered sugar has been added in, the buttercream will appear dry. Don’t raise the alarms. When adding in your milk or heavy cream, your buttercream will start to have the fluffy texture it's known for.
  • Keep in mind that your heavy cream should be added in 1 tablespoon at a time. I do this way to make sure I am not drowning my buttercream to the point of a soupy mess.
  • Also worth mentioning, if desired, you can easily swap out the heavy cream for equal parts of your preferred milk.

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More Cake Theme Tutorials👉 https://bit.ly/2NN3s39Let’s have a Llama Party! I had so much fun working with fondant though more practice will definitely be needed😅 Also been enjoying learning new techniques to share with everyone here so keep sending those comments over on the MANCAKE channel with what you'd like to see make next. I'll see you all very soon with another yummy tutorial so be sure to ring the bell when you subscribe 👉 https://bit.ly/30otZW3

Posted by Man Cake on Wednesday, July 10, 2019

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