# 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 (for drizzling)
18 - 8 mini candy canes (optional, for mug handles)
# Directions:
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 - Using an electric mixer, beat the softened butter with granulated and brown sugars until light and fluffy, approximately two minutes.
04 - Add the egg and vanilla extract to the creamed mixture, beating until fully combined.
05 - Gradually mix in half of the dry ingredients, followed by the milk, then fold in the remaining dry ingredients until just combined.
06 - Scoop tablespoon-sized portions of dough onto prepared baking sheets, flattening each slightly to roughly 2-inch rounds.
07 - Bake for 10 to 12 minutes until the cookies are set but still soft. Remove and allow to cool completely.
08 - Beat softened butter until creamy, then gradually add powdered sugar. Mix in marshmallow crème, vanilla extract, and a pinch of salt until smooth and fluffy.
09 - Spread a generous layer of frosting on one cookie, top with another cookie, and repeat to create stacks of three cookies each.
10 - Apply frosting on the top cookie, sprinkle with mini marshmallows, and drizzle melted chocolate over the stack.
11 - Optionally, 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 the frosting before serving.
