# 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 oz jar 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)
# How To Make It:
01 - Preheat 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 butter with granulated and brown sugars until light and fluffy, about two minutes.
04 - Incorporate the egg and vanilla extract into the creamed mixture, beating until fully combined.
05 - Alternately mix in half of the dry ingredients, followed by milk, then the remaining dry ingredients until fully integrated.
06 - Scoop tablespoon-sized portions onto baking sheets and flatten slightly to two-inch rounds.
07 - Bake for 10 to 12 minutes until set but still soft. Allow cookies 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 generous layer of frosting on a cookie, top with another cookie, and repeat to form stacks of three cookies each.
10 - Spread frosting on top of each stack, sprinkle with mini marshmallows, and drizzle melted chocolate over them.
11 - Press a mini candy cane into the side of each stack to serve as the mug handle, if desired.
12 - Refrigerate the stacks for 10 minutes to set and enhance flavor before serving.
