Hot Cocoa Cookies Recipes
HOT COCOA COOKIES
Provided by Food Network Kitchen
Time 1h45m
Yield about 15 sandwich cookies
Number Of Ingredients 10
Steps:
- Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Add the egg and vanilla and beat until incorporated. Reduce the mixer speed to low; add the flour mixture in 2 batches and beat until just incorporated. Divide the dough in half, wrap in plastic wrap and refrigerate until firm, at least 1 hour and up to 1 day.
- Line 2 baking sheets with parchment paper. Working with 1 piece of dough at a time, dust the dough generously with flour and roll out between 2 pieces of parchment paper until about 1/8 inch thick. Cut out shapes using 2-to-4-inch cookie cutters and transfer to the prepared baking sheets. Gather the scraps and refrigerate until firm; reroll once to cut out more cookies. Refrigerate the cutouts until firm, about 30 minutes.
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Bake the cookies, switching the position of the pans halfway through, until slightly puffed and darker around the edges, 12 to 15 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely. Sandwich the cookies with the marshmallow cream.
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.
- Space the cookies at least 2" apart., Bake the cookies for 8 to 9 minutes, until the surface is set, but the cookies aren't quite fully baked., Take the cookies out of the oven and press a chocolate disk into the center of each cookie., Return the cookies to the oven for 1 to 2 minutes longer, until the chocolate begins to turn shiny and softens., Remove the cookies from the oven once again, and sprinkle the melted chocolate disk with your garnish of choice., Allow the cookies to cool right on the baking sheet until the chocolate disks are set., Store well-wrapped cookies at room temperature for a week or so; freeze for longer storage.
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