Santas Special Hot Cocoa Food

SANTA'S HOT COCOA MIX

Steps:

• 1. Sift the powdered sugar into a large bowl.
• 2. Combine all ingredients in a large bowl.
• 3. Store in an airtight container. Makes about 16 cups or enough for 48 - 8-ounce cups of hot cocoa. Garnish with marshmallows or whipped cream!
• 4. INSTRUCTIONS: Place 1/3 cup of mixture in a mug.
• 5. Add 3/4 cup of boiling water. Stir to dissolve.
• 6. Top with marshmallows or whipped cream and enjoy!!

SANTA'S HOT COCOA COOKIES

Steps:

• 1. First you will make the batter to refrigerate1 hour: In small pan, melt 1 stick of butter on medium heat. Add the bag of dark chocolate chips. Whisk w/ spoon until melted and smooth. Take pan off heat and let cool. In medium bowl, combine flour, 1/2 cup cocoa powder, baking powder & salt.
• 2. In large bowl, beat brown sugar, eggs & vanilla. Spoon the chocolate sauce into the sugar/eggs mix to combine. Beat in the flour mix to combine. Wrap mix in plastic wrap, refrigerate 1 hr. Heat oven to 325. Place parchment paper down on several large baking sheets. Take cookie dough out of refrigerator and using a large 1 tbsp scoop, scoop 1 tbsp full and roll into a ball, place on cookie sheet. repeat w/ remaining dough. Make a small indentation in middle of the dough balls. Bake 10 minutes. While the dough balls are baking make the fudge drizzle: In a medium bowl, combine melted 4 tbsp butter, remaining cocoa powder, hot water & vanilla. Beat in powdered sugar until smooth.
• 3. Take cookies out of oven after 10 mins and place 3 mini marshmallows into indentation and place back in oven for 2-3 minutes, ( don't allow marshmallows to melt, just almost.) Take them out of oven & let cool a few minutes. Stir the drizzle sauce and drizzle a little on top of each cookie and then sprinkle w/ desired sprinkles. Let set before placing in containers. Also when placing in containers, I put parchment paper in between the cookies so they don't stick.