A CUP OF HOT COCOA COOKIES
How to make adorable Hot Cocoa Cookies! These cookies look like a cup of cocoa on top of a gingersnap cookie!
Provided by Karlynn Johnston
Categories Dessert
Number Of Ingredients 18
Steps:
- In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
- In a large bowl beat butter, brown sugar, and egg on medium speed until well blended.
- Add molasses, vanilla, and lemon zest and continue to mix until well blended.
- Gradually stir in dry ingredients until blended and smooth.
- Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours.
- Preheat oven to 375 deg. Prepare baking sheets by lining with parchment paper and set aside.
- (Dough can be stored in the refrigerator for up to 4 days, but in this case it should be refrigerated. Return to room temp before using.)
- Place 1 portion of the dough on a lightly floured surface.
- Sprinkle flour over dough and rolling pin.
- Roll dough to a scant 1/4-inch thick.
- Use additional flour to avoid sticking.
- Cut out cookies with the small cookie cutter.
- Space cookies 1 1/2-inches apart.
- Bake 1 sheet at a time for 7-10 minutes
- Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
- Once cooled...begin decorating
- Put a small dot of melted white chocolate on the cookies centre and attach the marshmallow.
- Add the handle by adding the candy cane to the side of the marshmallow with the same white chocolate.
- On top of the marshmallow add the melted milk chocolate and add a few white sprinkles to the top for the marshmallow effect.
- Let harden and serve
Nutrition Facts : Calories 111 kcal, Carbohydrate 21 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 9 mg, Sodium 50 mg, Sugar 12 g, ServingSize 1 serving
HOT CHOCOLATE COOKIES
Using hot chocolate mix and marshmallow bits in the cookie dough really makes these cookies taste like hot cocoa. -Lisa Kaminski, Wauwatosa, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 5 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, cocoa mix, baking cocoa, salt, baking soda and baking powder; gradually beat into creamed mixture. Gently stir in marshmallow bits and chocolate chips., Drop dough by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until set, 10-12 minutes. Remove to wire racks to cool completely.
Nutrition Facts : Calories 81 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 95mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
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- Preheat the oven to 375°F. Lightly grease two baking sheets, or line with parchment., To make the cookies: Combine the butter, hot chocolate mix, brown sugar, baking powder, salt, and espresso powder in a mixing bowl.
- Beat until the mixture is smooth., Add the egg and vanilla, and beat until thoroughly combined., Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- Add the flour to the cookie mixture, stirring to combine., Mix in the chips and cocoa nibs., Drop the dough by teaspoonfuls onto the prepared baking sheets - a teaspoon cookie scoop works well here.
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