# What You Need:
→ 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
18 - 8 mini candy canes (optional)
# How-To Steps:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl.
03 - Beat butter with granulated and brown sugars until light and fluffy, about two minutes.
04 - Incorporate egg and vanilla extract into the butter mixture until fully combined.
05 - Alternately add half the dry ingredients, milk, then the remaining dry ingredients to the wet mixture, stirring until just combined.
06 - Scoop tablespoon-sized portions onto baking sheets, flatten gently to approximately 2 inches in diameter.
07 - Bake for 10 to 12 minutes until set but still soft. Allow cookies to cool completely.
08 - Beat softened butter until creamy. Gradually blend in powdered sugar. Add marshmallow crème, vanilla, and salt, mixing until fluffy.
09 - Spread a thick layer of frosting on one cookie, top with a second cookie, and repeat to form stacks of three cookies.
10 - Spread frosting on the top cookie, sprinkle mini marshmallows, and drizzle with melted chocolate.
11 - Press a mini candy cane into the side of each stack to resemble a mug handle, if desired.
12 - Refrigerate stacks for ten minutes before serving to set frosting and improve texture.
