Chocolate Hug Cookies Food

COOKIES WITH A HUG

Steps:

• Combine all ingredients together.
• Mix well.
• Batter will be very firm.
• Drop on ungreased cookie sheet by the teaspoonsful.Bake in oven of 350 degrees.
• Bake for 8-13 minutes.
• Press a hug in the middle of each cookie.
• Chocolate will melt in the middle.
• Let cool.
• After thoroughly cooled, dust with a tiny bit of powdered sugar (optional).
• Enjoy.

CHOCOLATE ZEBRA HUG COOKIES

Steps:

• Over low heat melt unsweetened chocoate and set aside to cool.
• Combine eggs, sugar, melted chocolate, vanilla, and oil.
• Gradually add flour and baking powder (Dough will be a stiff brownie-like mixture).
• Chill for two hours.
• Shape dough into small balls (I use a rounded greased measuring spoon or small cookie scoop) and roll into powdered sugar.
• Place on a ungreased cookie sheet ( although I grease all my cookie pans).
• Bake at 375 degrees for 8-10 minutes, or until edges are set and tops are cracked.
• Place an unwrapped Hershey's Hug in the center (don't push all the way to bottom).

CHOCOLATE HUGS AND KISSES COOKIES

Steps:

• Sift together flour, cocoa, salt, and cinnamon into a bowl. With an electric mixer, beat butter and confectioners' sugar on medium-high speed until pale and fluffy, about 3 minutes. Mix in egg and vanilla. Reduce speed to low. Gradually mix in flour mixture. Wrap dough in plastic wrap. Chill 1 hour.
• Preheat oven to 350 degrees. On a lightly floured work surface, roll out dough to 1/8 inch thick. Transfer to a parchment-lined baking sheet. Freeze 15 minutes.
• Using a 2- or 3-inch X- or O-shaped cookie cutter, quickly cut out shapes from dough (if dough begins to soften, return to freezer for 3 to 5 minutes). Reroll scraps once and cut out more shapes.
• Transfer shapes to baking sheets, spacing them 2 inches apart. Freeze until firm, about 15 minutes. Brush flour from shapes. Sprinkle with sanding sugar. Bake until crisp, rotating sheets halfway through, about 8 minutes. Let cool completely on sheets on wire racks. Cookies can be stored in an airtight container at room temperature for up to 1 week.

CHOCOLATE HUG COOKIES RECIPE - (4.1/5)

Steps:

• Preheat the oven to 350°F. Line two cookie sheets with parchment paper and set aside. Combine the flour, cocoa powder, baking soda, and salt in a small bowl. Gently stir with a whisk to evenly distribute. Set aside. Fit a stand mixer with a paddle attachment and cream the butter, both sugars, and vanilla until light and creamy. Add the eggs and mix until completely incorporated. Scrape down the sides of the bowl. Add the dry ingredients and mix on low speed until the ingredients are just combined. Use a tablespoon to place the dough onto the prepared cookie sheets. Do not flatten the cookie dough balls. Bake for 12 to 14 minutes. Do not over-bake. Remove the cookies from the oven and let them cool for 5 minutes. Then, gently press a Kiss into the middle of each cookie. Cool for 15 to 20 more minutes then serve warm. Or, let the cookies cool completely before serving or storing.

HEDGEHOG COOKIES

Steps:

• Mix flour, baking powder, baking soda, and salt in a bowl. Whisk sugar, shortening, corn syrup, eggs, and vanilla extract in a separate bowl. Stir sugar mixture into flour mixture until just combined. Refrigerate dough until chilled, 30 minutes to 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Scoop cookie dough using a cookie scoop or 1 tablespoon so all the cookies are uniform; shape dough into teardrop-shaped cookies. Flatten the pointed side of each cookie to form the 'face'. Arrange cookies on baking sheets.
• Bake in the preheated oven until golden, 10 to 12 minutes. Cool on the baking sheets for 10 minutes before removing to cool completely on a wire rack.
• Pulse pecans in a food processor until finely chopped; transfer to a bowl.
• Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
• Dip the top of each cookie in the melted chocolate, spreading to fully coat the 'body' of each hedgehog. Press cookies, chocolate-side down, into the ground pecans forming the 'fur'. Arrange cookies on a sheet of waxed paper to set, about 30 minutes.
• Transfer the remaining melted chocolate to a piping bag or plastic bag with a corner snipped. Pipe chocolate onto the pointed end of each cookie for eyes and a nose.