Hot Cocoa Cookies with Cocoa Frosting are soft, chocolatey treats topped with creamy cocoa frosting. Perfect for winter days or holiday gatherings, they’re a cozy, sweet twist on classic hot cocoa.
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a stand mixer, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Add the egg, extra egg yolk, vanilla extract, and heavy cream, mixing until fully incorporated.
Gradually mix in the flour, cocoa powder, and baking soda, scraping down the sides as needed. Fold in the milk chocolate chips.
Divide the dough into nine equal portions. Shape each portion into a disc about ½ to ¾ inch thick, using the bottom of a flat cup to press them evenly.
Place the shaped dough discs onto the prepared baking sheet and bake for 10 minutes. Once baked, let them cool completely on a wire rack before frosting.
In the cleaned mixer, whip together the heavy cream, hot cocoa mix, and additional cocoa powder until it becomes a thick, fluffy frosting.
Transfer the frosting into a piping bag fitted with a large star tip. Pipe the frosting in a spiral pattern on each cooled cookie, leaving a small border.
Garnish each frosted cookie with mini dehydrated marshmallows for a playful hot cocoa look.