# Ingredient List:
→ 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 whole 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 chocolate chips, melted
18 - 8 mini candy canes (optional)
# Steps:
01 - Set oven to 350°F (175°C) and line two baking sheets with parchment paper.
02 - Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl.
03 - Beat butter, granulated sugar, and brown sugar in a large bowl until light and fluffy, about 2 minutes.
04 - Add the egg and vanilla extract to the butter mixture and beat until fully combined.
05 - Add half the dry ingredients, then the milk, followed by the remaining dry ingredients; mix until just combined.
06 - Scoop tablespoon-sized dough balls onto baking sheets and flatten slightly to create 2-inch rounds.
07 - Bake for 10 to 12 minutes until edges set but centers remain soft; allow to cool completely.
08 - Beat butter until creamy, then gradually add powdered sugar. Mix in marshmallow crème, vanilla extract, and salt until light and fluffy.
09 - Spread a thick layer of frosting on one cookie, top with another cookie; repeat to form stacks of three cookies each.
10 - Cover top with frosting, sprinkle mini marshmallows, and drizzle melted chocolate over each stack.
11 - Insert a mini candy cane into the side of each stack to form a mug handle, if desired.
12 - Refrigerate the cookie stacks for 10 minutes to set frosting for best presentation.
