# 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
18 - 8 mini candy canes (optional)
# Method:
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 in a large bowl until light and fluffy, about two minutes.
04 - Add the egg and vanilla extract to the butter mixture, beating until fully combined.
05 - Mix half of the dry ingredients into the wet mixture, then add milk, followed by the remaining dry ingredients. Stir until blended.
06 - Scoop tablespoon-sized dough balls onto baking sheets, flattening slightly into 2-inch rounds.
07 - Bake for 10 to 12 minutes until set but still soft. Allow to cool completely.
08 - Beat butter until creamy. Gradually add powdered sugar, then mix in marshmallow crème, vanilla extract, and salt until fluffy.
09 - Spread a thick layer of frosting on one cookie and top with another. Repeat to build stacks of three cookies each.
10 - Frost the top layer, sprinkle with mini marshmallows, and drizzle melted chocolate over the stacks.
11 - Press a mini candy cane into the side of each stack to simulate a mug handle, if desired.
12 - Refrigerate the stacks for 10 minutes to set before serving.
