Melted Snowman Cookies
cookies
These cookies taste like edible hot chocolate and look like melting snowmen. Sweet chocolate cookies are topped with marshmallow cream frosting, marshmallows and M&Ms in this creative holiday recipe.
Ingredients
For the Hot Cocoa Cookies:
- ½ cup butter softened
- ½ cup granulated sugar
- 1 large egg
- ½ teaspoon pure vanilla extract
- 1 ¼ cups all-purpose flour
- ¼ cup hot chocolate powder I used milk chocolate cocoa mix
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ cup mini chocolate chips semi-sweet or milk chocolate
For the Marshmallow Cream Icing:
- ¾ cup butter softened
- 1 ½ cups marshmallow cream
- 2 ¼ cups powdered sugar
- ½ teaspoon clear vanilla extract to keep the icing white
- pinch of kosher salt
- ¼ cup milk
For Decorating:
- 18 regular marshmallows
- Pull n’ peel red licorice cut into 6 ½-inch long strings
- Mini M&M’s Regular ones will be too big for this size cookie
- Black cookie icing or black edible writing marker
- Orange icing or writing marker
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
To make the cookies:
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg and beat well. Mix in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, hot chocolate powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft cookie dough forms. Stir in the mini chocolate chips.
- Drop 1 ½ rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the cookies are slightly crisp around the edges (the cookies will be flat, but this is best for decorating).
- Remove the cookies from the oven and let them cool completely.
To make the icing:
- In a medium-sized mixing bowl, beat the softened butter until creamy.
- Add the marshmallow cream and continue to beat until well combined.
- Gradually add the sifted powdered sugar, vanilla extract, and a pinch of salt. Beat until the icing is smooth and fluffy. Add the milk a little at a time until the icing is smooth and easily spreadable (it should slowly drip off the paddle when lifted). Adjust the consistency by adding more powdered sugar to thicken, or more milk to thin, but only a teaspoon at a time.
To decorate:
- Once the cookies have cooled completely, spread or pipe the marshmallow cream icing onto the tops of the cookies using a spoon or plastic bag with the corner cut off. Smooth it using the back of a spoon. Try to leave random space between the icing and edge of the cookie while spreading to create a “melting snow” effect.
- Cut the bottom ¼ off of the marshmallows (to make them look more like they’re melting) and draw button eyes and mouths with the black edible marker or icing. Then draw a carrot nose with the orange edible marker or icing.
- Place the marshmallow in the icing on the upper half of the cookie, nearly at the edge of the icing. Add the licorice scarf by putting one end onto the icing, then wrapping it around the marshmallow completely.
- Add 3 mini M&M’s for buttons, then draw arms with black icing (I used a premade icing bag that has the tip included).
- Enjoy your adorable hot cocoa melted snowman cookies!
Notes
- See blog post for tips, tricks and substitutions.
- The nutritional value for this recipe is approximate as the nutritional value for the decorations was calculated with regular size licorice twists, regular size M&Ms, and black and orange icing.
Nutrition
Serving: 1cookie | Calories: 318kcal | Carbohydrates: 47g | Protein: 2g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 193mg | Potassium: 23mg | Fiber: 0.4g | Sugar: 35g | Vitamin A: 426IU | Vitamin C: 0.03mg | Calcium: 19mg | Iron: 1mg