# What You 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 - 1 jar (7 oz) 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 and line two baking sheets with parchment paper.
02 - Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl.
03 - Beat softened butter with granulated and brown sugars until light and fluffy, about 2 minutes.
04 - Add egg and vanilla extract to the butter mixture, mixing until fully combined.
05 - Alternately add half the dry ingredient mixture, milk, then the remaining dry ingredients, blending gently.
06 - Scoop tablespoon-sized dough balls onto baking sheets and flatten slightly to form 2-inch rounds.
07 - Bake for 10 to 12 minutes until set but still soft; cool completely before assembling.
08 - Beat butter until creamy; gradually add powdered sugar. Stir in marshmallow crème, vanilla extract, and salt until fluffy.
09 - Spread a thick layer of frosting on one cookie, top with another cookie, repeating to build stacks of three cookies.
10 - Spread frosting on top layer, sprinkle with mini marshmallows, and drizzle melted chocolate over the stacks.
11 - Optionally, press a mini candy cane into the side of each stack to resemble a mug handle.
12 - Refrigerate stacks for 10 minutes to set before serving for optimal taste and presentation.
