Sunnys Easy Cookie Butter Hot Chocolate Recipes

Steps:

• Add the milk and creamer to a medium pot and heat over medium-low heat until warm. Add the chocolate morsels and cinnamon sugar and whisk to melt the chocolate. When everything is blended and warm, add the whiskey and remove from the heat.
• Moisten the rim of 2 mugs with chocolate syrup or hot fudge and coat with the crushed cookies. Drizzle more syrup or fudge inside the mug and add the hot chocolate. Top with whipped cream and a sprinkle of hazelnuts.

Steps:

• For the marinade: In a bowl, add the yogurt, chili powder, cumin, turmeric, garam masala, paprika, 2 teaspoons salt and a few grinds of black pepper. Stir until everything is one color. Scoop into a large resealable bag and add the chicken. Leave on the counter at room temperature for 2 hours.
• To cook the chicken: In a large pan with straight sides on medium-high heat, add the butter and then the chicken chunks from the bag, discarding the marinade. Cook, turning, until some parts are browned but most are still white, about 8 minutes.
• For the sauce. Add the crushed tomatoes, sugar, ginger and garlic to the pan. Things should be bubbly and hot. Stir to marry everything and when the pan smells like garlic and ginger, add the heavy cream and stir again until everything is the same color. Partially cover and simmer on low for 20 minutes.
• For serving: Stir in the cilantro and serve over rice with another sprinkle of cilantro.

Steps:

• Preheat the oven to 350 degrees F.
• To a stand mixer, add the butter, brown sugar and granulated sugar. Blend on high with the paddle attachment until the sugar granules are less visible and the mixture is light and fluffy, about 4 minutes.
• Scrape the sides with a rubber spatula, then add the egg and blend on low until combined, stopping to scrape the sides more to incorporate.
• Prepare the dry ingredients. In a separate bowl, add the flour, pumpkin pie spice, baking powder and baking soda. Stir and toss with a spoon or fork.
• Scrape the sides of the mixer bowl and, while off, add half of the flour mixture. Turn on low and mix until combined; this should only take 5 to 6 rotations of the paddle. Stop and scrape the sides again, then add the other half of the flour and mix on low the same way. Turn off the mixer.
• Add the chopped chocolate chips and crushed candy canes. Turn the mixer back on low and blend until just combined; this should only take 3 to 4 rotations of the paddle.
• Line 3 baking sheets with parchment paper. Scoop dough balls the size of golf balls, 1 tablespoon each, and place 3 inches apart on the baking sheet, about 8 cookies per sheet. Bake until the edges are set and the center is cooked through, but still soft, 13 to 15 minutes.
• Cool the cookies for 2 to 3 minutes on the sheets. Then, holding the baking sheet over a wire cooling rack, remove the cookies from the sheet by gripping the baking sheet with one hand and the parchment paper on the opposite side with your other hand. Gently slide the parchment paper off the sheet with the cookies still on top, resting the parchment and cookies on the wire rack beneath until cool. This cookie removal/cooling trick takes coordination, so think about it before you do it and easy on the egg nog.

Steps:

• Preheat the oven to 375 degrees. Line baking sheets with parchment paper.
• Blend butter, both sugars, vanilla and eggs in a large bowl with hand mixer or use a stand mixer.
• In another bowl, combine flour, cocoa, baking soda and salt.
• Gradually add flour mixture to butter mixture and blend until combined.
• Stir in chocolate chips, coconut and pecans.
• Drop dough by tablespoonfuls onto prepared pans. Bake 8-10 minutes. Cool on pan for 2 minutes then remove to baking rack to cool completely.