Hot Chocolate Cookies Food

HOT CHOCOLATE COOKIES

Steps:

• Preheat oven to 350
• In a medium bowl, whisk together flour, cocoa mix, baking soda and salt.
• In a large mixing bowl, beat together butter and sugar until creamy. Add the eggs, one at a time, mixing until combined after each. Mix in milk and vanilla. Add the dry ingredients and mix just until combined.
• Using a teaspoon cookie scoop, drop the dough onto parchment lined baking sheets. Bake until the cookie are set, about 8 minutes. Remove and carefully place a marshmallow, cut side down, in the center of each cookie. Place back in the oven and continue baking until the marshmallow begins to look puffy, about 1 to 2 minutes. Remove and let cookies sit on the baking sheet for 1 minute before moving them to a wire rack to cool completely.
• To make the glaze: Place confectioners' sugar in a medium bowl. In a small saucepan, add butter, milk and cocoa. Cook over medium heat until the mixture comes to a boil - let cook for 1 minute. Remove from the heat and let cool for 5 minutes. Pour mixture into the bowl of confectioners' sugar and beat until creamy.
• Immediately spoon a little of the glaze over each of the cooled cookies.

HOT COCOA COOKIES

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.

CINNAMON-SPICED HOT CHOCOLATE COOKIES

Steps:

• Combine the flour, cocoa, baking soda, and salt in a medium bowl. Mix thoroughly with a whisk and set aside. Combine the sugars in a small bowl and mix well with your fingers pressing out any lumps. (Combine in a food processor if lumps are stubborn.)
• In a medium mixing bowl, using a hand mixer, beat the butter and margarine until creamy. Add sugar mixture, cinnamon, peppers, and vanilla. Beat on high speed for about 1 minute. Beat in the egg white and until the mixture is smooth. Stop the mixer. Add the flour mixture, beating on the lowest speed, just until incorporated. Gather the dough together with your hands and form it into a neat log, 9 to 10 inches long by 1 1/2 inches in diameter. Wrap in waxed paper or plastic wrap. Fold or twist ends of the paper without pinching or flatting the log. Refrigerate at least 45 minutes, or until needed.
• Put the oven racks in the upper and lower third of the oven and preheat to 350 degrees F. Line baking sheets with parchment paper or aluminum foil.
• Use a sharp knife to slice rounds of chilled dough, a scant 1/4-inch thick. Arrange the cookies, 1-inch apart, on the prepared baking sheets. Bake 12 to 14 minutes. Rotate the baking sheets from top to bottom and front to back about halfway through. Cookies will puff and crackle on top, and then begin to settle down slightly when done.
• Remove the baking sheets from the oven and use a metal spatula to transfer the cookies to a wire rack to cool. Allow the cookies to cool completely before storing or stacking. Store in an airtight container up to 2 weeks, or freeze up to 2 months.
• To spice things up, after the cookies are baked, let them cool on a wire rack, drizzle with dulce de leche and sprinkle chopped almonds on top.

HOT CHOCOLATE COOKIES

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.

BEST CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
• Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

SPICY MEXICAN HOT CHOCOLATE COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
• Beat 1 1/2 cups sugar, butter, vanilla extract, and salt together in a bowl until fluffy. Beat in eggs; add cream of tartar and baking soda. Beat in cocoa powder, 1/2 teaspoon cinnamon, and cayenne powder. Beat in flour. Stir chocolate chips into the dough.
• Mix remaining 1/4 cup sugar and 1/2 teaspoon cinnamon together in a bowl.
• Roll heaping tablespoons of dough into balls. Roll balls in the sugar-cinnamon mixture and place on the prepared baking sheets.
• Bake in the preheated oven until centers are set and edges crack slightly, about 10 minutes. Cool on baking sheets for 5 minutes.

HOT CHOCOLATE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees.
• Cream butter and sugars until smooth.
• Beat in eggs and vanilla until combined.
• In a separate bowl, combine flour, hot chocolate mix, salt and baking soda. Add to wet ingredients in 3 to 4 parts.
• Fold in chips.
• Form into balls and bake for 9-11 minutes.
• Let cool for 5 minutes before removing from pan.

SPICED HOT CHOCOLATE COOKIES RECIPE BY TASTY

Steps:

• Beat brown sugar, white sugar, and eggs.
• Melt the unsweetened chocolate and butter, allow to cool. Mix into the egg and sugar mixture.
• Add all of the dry ingredients, and mix thoroughly (you don't want any cayenne pepper clumps!).
• Stir in the chocolate chips.
• Space out 12 cookies on a baking sheet.
• Bake at 350°F (180°C) for 13 minutes. Remove the cookies from the oven.
• Top each one with a large marshmallow.
• Broil for 30 seconds, until the marshmallows have just started to brown.
• Enjoy!

HOT CHOCOLATE COOKIES

Steps:

• Heat oven to 375°F. In large bowl, stir cookie mix, butter, egg, 2 envelopes cocoa mix and 1 envelope marshmallows until stiff dough forms. Drop dough by slightly less than tablespoonfuls 2 inches apart on ungreased cookie sheet. Press marshmallows from remaining envelope on tops of dough.
• Bake 9 to 11 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely. Sprinkle with powdered sugar. Store tightly covered at room temperature up to 1 week, or freeze up to 3 months.