Hot Chocolate Madeleine Cookies with Marshmallow Frosting

Like a warm cup of cocoa in cookie form, these Hot Chocolate Madeleine Cookies are super simple to prepare and taste amazing with a layer of Marshmallow Frosting on top! Serve alongside a cup of coffee, after dinner, or whenever you need a little treat!

Course Dessert, Snack

Cuisine American, French

Prep Time 5

Cook Time 35

Chilling Time 30

Total Time 1 10

Servings

Calories 96kcal

Author Karly Gomez

Ingredients

Chocolate Madeleine Cookies

4 large eggs room temperature
1 cup white granulated sugar
2 tablespoons sweetened condensed milk
1 teaspoon vanilla bean paste
1 cup all-purpose flour
¼ cup cocoa powder
1 teaspoon baking powder
1 teaspoon kosher salt
¾ cup unsalted butter melted and cooled

Marshmallow Frosting

4 tablespoons unsalted butter
2 tablespoons water
2 cups mini marshmallows
1 teaspoon vanilla bean paste
⅛ teaspoon kosher salt
2 cups powdered sugar

Instructions

In a large mixing bowl, combine the eggs and sugar and beat at medium speed until the mixture becomes pale and thickens, around 5 minutes. Add the sweetened condensed milk and vanilla bean paste and beat until incorporated.
Sift together the flour, salt, and baking powder in a separate bowl, then add to the bowl with the sugar mixture and stir until just combined. Do not overmix. Pour the melted butter into the bowl and gently fold until thoroughly incorporated. Cover and chill in the fridge for a minimum of 30 minutes.
Heat oven to 375 degrees and grease a madeleine tin with cooking spray. Remove chilled dough from the fridge and add one tablespoon of batter to each shell mold. Bake for 8 minutes, or until the edges are browned and the center is puffed. Remove madeleines from the tin and cool on a wire rack. Keep batter cool in the fridge between batches.
To make the frosting, add the butter and water to a medium-sized microwavable bowl and heat until melted. Stir in the mini marshmallows until melted and uniform, then stir in the vanilla bean paste and salt. Add the powdered sugar to a large bowl, then pour the marshmallow mixture over the top and stir until smooth. Let cool and thicken slightly before dipping each madeleine, then let set on a rack until dry before storing in an air-tight container.

Notes

you can use regular vanilla extract instead of vanilla bean paste at a ratio of 1:1
to add a chocolate drizzle, combine 1 ½ cups powdered sugar with 1 tablespoon light corn syrup, ¼ cup cocoa powder, and 2-4 tablespoons water. Whisk until smooth and drizzle away!

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