All the flavors of a warm cup of hot chocolate topped with marshmallows combined into one delicious hot cocoa sandwich cookies! With chocolate crinkle cookies on the outside and a gooey marshmallow filling, these cookies will be a hit over the holiday season!
Hot Cocoa Sandwich Cookies with Marshmallow Frosting
This is what happens when you combine a chocolate crinkle cookie and marshmallow frosting – you get hot cocoa sandwich cookies, and they should definitely be on your holiday cookie platter! Fluffy marshmallow frosting smashed between two soft, chocolate crinkle cookies, pure bliss!
Ingredients Needed
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Hot Cocoa Sandwich Cookies
- 1 box Devil’s Food Cake Mix
- 1/3 cup vegetable oil
- 2 eggs
- 1/2 cup powdered sugar
Marshmallow Frosting
- 2 egg whites
- 1/8 tsp. salt
- 1/4 cup white granulated sugar
- 3/4 cup light corn syrup
- 1 tsp. vanilla
How to make chocolate crinkle cookies
- Preheat oven to 375 degrees F.
- Add the Devil’s Food cake mix, vegetable oil, and eggs to a large mixing bowl. Mix by hand or on medium-low speed until combined and a dough forms.
- Using a spoon or dough scoop, shape the dough into 1-inch balls by rolling the dough between your hands. Next, roll each ball in the powdered sugar, generously covering, and then place the dough ball onto a lined baking sheet.
- Bake for 8-10 minutes. Remove from oven and let them cool for a few minutes before transferring to a cooling rack. Continue until all dough is cooked and then set aside while you make the frosting.
How to make marshmallow frosting?
- In a large stand mixer bowl, beat the egg whites and salt at high speed with the whisk attachment until they become foamy. Next, slowly add in the sugar and continue beating until stiff peaks form – about 15 minutes.
- After the egg whites are ready, let them sit while you prepare the corn syrup. In a small saucepan, heat the corn syrup on medium-low heat until boiling. As soon as it starts to boil, remove from heat. Turn the mixer back on to high speed and slowly pour in the boiling corn syrup. Add in the vanilla and continue beating until the mixture becomes thick like frosting.
Recipe FAQs
What are hot cocoa cookies?
Traditionally speaking, hot cocoa cookies are made with hot cocoa powder. However, my goal with these hot cocoa sandwich cookies was to bring out the flavor a warm, velvety cup of hot cocoa topped with gooey marshmallows. Chocolate crinkle cookies are ridiculously easy to make, so using them for these sandwich cookies was a no-brainer!
How long do hot cocoa cookies last?
The joy of crinkle cookies is that they tend to stay soft and fluffy. The marshmallow frosting is best when served immediately. I would suggest making these the day of, but no sooner than the day before serving. You can then store them in an air-tight container and use within a few days.
Are hot cocoa cookies gluten-free?
No, this particular recipe is not gluten-free. However, you can make them gluten-free with a gluten-free Devil’s food cake mix.
Recommended kitchen tools for this recipe
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Enjoy these other holiday cookies
- Salted Caramel Thumbprint Cookies – a delicious buttery cookie with a caramel center
- Orange Cranberry Shortbread Cookies – you’ll love the orange flavor of these shortbread cookies
- London Fog Shortbread Cookies – a shortbread cookie filled with the Earl Grey flavors of your favorite London Fog latte
Hot Cocoa Sandwich Cookies Recipe
Hot Cocoa Sandwich Cookies
All of your favorite flavors of a warm cup of hot cocoa with marshmallows combined into a delicious hot cocoa sandwich cookie with marshmallow frosting.
Ingredients
- Hot Cocoa Sandwich Cookies
- 1 box Devil's Food Cake Mix
- 1/3 cup vegetable oil
- 2 eggs
- 1/2 cup powdered sugar
- Marshmallow Frosting
- 2 egg whites
- 1/8 tsp. salt
- 1/4 cup white granulated sugar
- 3/4 cup light corn syrup
- 1 tsp. vanilla
Instructions
- Preheat oven to 375 degrees F.
- Add the Devil's Food cake mix, vegetable oil, and eggs to a large mixing bowl. Mix by hand or on medium-low speed until combined and a dough forms.
- Using a spoon or dough scoop, shape the dough into 1-inch balls by rolling the dough between your hands. Next, roll each ball in the powdered sugar, generously covering, and then place the dough ball onto a lined baking sheet.
- Bake for 8-10 minutes. Remove from oven and let them cool for a few minutes before transferring to a cooling rack. Continue until all dough is cooked and then set aside while you make the frosting.
- In a large stand mixer bowl, beat the egg whites and salt at high speed with the whisk attachment until they become foamy. Next, slowly add in the sugar and continue beating until stiff peaks form - about 15 minutes.
- After the egg whites are ready, let them sit while you prepare the corn syrup. In a small saucepan, heat the corn syrup on medium-low heat until boiling. As soon as it starts to boil, remove from heat. Turn the mixer back on to high speed and slowly pour in the boiling corn syrup. Add in the vanilla and continue beating until the mixture becomes thick like frosting.
- To assemble the hot cocoa sandwich cookies, spread a thick layer of the marshmallow frosting on the bottom of one cookie. Add another cookie on top, creating a sandwich cookie.
- Serve immediately.
Notes
- Store in an airtight container and use within 3 days.
Jennifer is the recipe developer and food photographer behind Wanderlust and Wellness since 2016. She creates easy, approachable gluten-free recipes for the everyday home cook; because cooking gluten-free doesn’t mean food has to be complicated or tasteless.
Delicious! Do you have a calorie count on this cookie recipe?
Just wow! These are my dream cookies! You had me at marshmellow but then I saw all the photos!! Definitely pinning this!
Enjoy!!!