# What You'll 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 - 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)
# How to make it:
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 sugar until light and fluffy, about 2 minutes.
04 - Incorporate egg and vanilla extract into the butter mixture until fully combined.
05 - Alternately add half the dry ingredients, then milk, and then remaining dry ingredients, mixing until just combined.
06 - Scoop tablespoon-sized dough portions onto baking sheets and flatten slightly to approximately 2-inch rounds.
07 - Bake for 10 to 12 minutes until cookies are set but still soft. Cool completely on a rack.
08 - Beat butter until creamy, gradually blend in powdered sugar, then mix in marshmallow crème, vanilla, and salt until fluffy.
09 - Spread thick frosting layer on a cookie, top with another cookie, repeat to form stacks of three cookies.
10 - Spread frosting on top of each stack, sprinkle mini marshmallows, and drizzle with melted chocolate.
11 - Press a mini candy cane into the side of each stack to simulate mug handles, if desired.
12 - Refrigerate assembled stacks for 10 minutes to set frosting before serving.
