Hot Cocoa Cookies
What you are creating
I made these wonderful cookies when I competed on the Food Network's Cake Wars: Christmas. I got the recipe from my grandma and they were a huge hit with the judges!
My secret ingredient for these super chocolate cookies is Hershey's Special Dark Cocoa. My crowning touch is a generous swirl of my homemade marshmallow creme, lightly toasted to a golden brown.
Sprinkle the top with shaved chocolate, or red and green sprinkles for a festive addition to your Christmas cookie baskets.
Sift dry ingredients into bowl.
Cream butter, sugar, eggs and vanilla bean paste in mixer bowl.
Slowly add dry ingredients in three stages.
Remove from mixer stand and fold in chips and marshmallows.
Use a cookie scooper to scoop out perfect size balls and place on parchment lined pan and bake.
Bake at 350° for 9-11 minutes. Let cool.
For Marshmallow swirls use Marshmallow swirl recipe and pipe swirls onto parchment sprayed with cooking spray. Let sit overnight attach to top of cookie with a little warm chocolate.
Toast marshmallows with a pastry torch, until creme is a light golden brown.
Immediately sprinkle with chocolate shavings or red and green sprinkles.
2 cups unbleached flour
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 sticks of unsalted butter
2 cups firmly packed brown sugar
3/4 cup Hershey's Special Dark Cocoa
12 oz milk chocolate chips
12 oz dehydrated mini marshmallows
1 tbsp Vanilla Bean Paste
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