# 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 - 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)
# Preparation Steps:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl.
03 - In a large bowl, beat the unsalted butter with granulated and brown sugars until light and fluffy, about two minutes.
04 - Incorporate the egg and vanilla extract into the creamed butter mixture, beating until combined.
05 - Mix in half of the dry ingredient mixture, followed by the milk, then the remaining dry ingredients until just combined.
06 - Scoop tablespoon-sized portions onto the baking sheets, flattening each slightly to approximately 2-inch rounds.
07 - Bake for 10 to 12 minutes until the cookies are set but still soft. Allow to cool completely.
08 - Beat the unsalted butter until creamy. Gradually add powdered sugar, then beat in marshmallow crème, vanilla extract, and a pinch of salt until fluffy.
09 - Spread a thick layer of frosting on one cookie, then top with another cookie. Repeat to form stacks with three cookies each.
10 - Spread frosting on the top cookie of each stack, sprinkle mini marshmallows, and drizzle melted chocolate over them.
11 - Press a mini candy cane into the side of each stack to create a mug handle, if desired.
12 - Refrigerate stacks for ten minutes before serving for optimal firmness and presentation.
