# Components:
→ 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 - 1 jar (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 for drizzling
18 - 8 mini candy canes (optional)
# Preparation Steps:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
03 - In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about two minutes.
04 - Beat in the egg and vanilla extract until well combined.
05 - Mix in half of the dry ingredients, followed by the milk, then add the remaining dry ingredients, mixing until just combined.
06 - Scoop tablespoon-sized balls of dough onto prepared baking sheets, flattening each slightly into 2-inch rounds.
07 - Bake for 10 to 12 minutes until cookies are set but still soft. Allow to cool completely on wire racks.
08 - Beat softened butter until creamy. Gradually add powdered sugar, then mix in marshmallow crème, vanilla, and salt until the frosting is fluffy.
09 - Spread a thick layer of frosting on one cookie and top with a second cookie, repeating to form stacks of three cookies each.
10 - Spread frosting on top of each stack, sprinkle with mini marshmallows, and drizzle melted chocolate over the top.
11 - Optional: Press a mini candy cane into the side of each stack to resemble a mug handle.
12 - Refrigerate the stacks for 10 minutes to set frosting and enhance flavors before serving.
