# 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, granulated sugar, and brown sugar until light and fluffy, approximately two minutes.
04 - Incorporate egg and vanilla extract into the butter mixture until fully combined.
05 - Alternate adding half the dry mixture, then milk, followed by the remaining dry ingredients; mix thoroughly each time.
06 - Scoop tablespoon-sized portions onto baking sheets and flatten lightly to about 2 inches wide.
07 - Bake cookies for 10 to 12 minutes until set but still soft; allow to cool completely.
08 - Beat butter until creamy, gradually add powdered sugar, then blend in marshmallow crème, vanilla extract, and salt until fluffy.
09 - Spread a thick layer of frosting on a cookie, top with another cookie, and repeat until each stack comprises three cookies.
10 - Apply frosting to the top cookie, sprinkle with mini marshmallows, and drizzle melted chocolate over the stack.
11 - Optionally, press a mini candy cane into the side of each stack to mimic a mug handle.
12 - Refrigerate stacks for ten minutes before serving to enhance set and flavor melding.
