Snickerdoodle Hot Chocolate On A Stick Recipe By Tasty Food

SNICKERDOODLE HOT CHOCOLATE

Steps:

• In a large saucepan, heat cream over medium heat until bubbles form around sides of pan (do not boil). Remove from the heat; whisk in the chocolates, vanilla, spices and salt until smooth. Return to the heat; cook and stir until heated through. Pour into mugs; top with whipped cream, cookie and additional cinnamon.

THE BEST SOFT AND CHEWY SNICKERDOODLE COOKIES RECIPE BY TASTY

Steps:

• In a small bowl, mix together the ingredients for the cinnamon sugar mix until evenly incorporated. Set aside.
• Now make the cookie dough, in a large mixing bowl, whip the butter with vanilla until light and fluffy.
• Add the sugar and brown sugar and mix until well incorporated.
• Add the eggs and stir until thoroughly incorporated.
• Using a sift add the flour, cream of tartar, cinnamon, baking soda, and salt and sift into the dough. Combine until evenly mixed.
• Cover with plastic wrap and chill.
• Preheat the oven to 375˚F (190˚C).
• Using your hands roll dough into ping pong sized balls.
• Dip the dough into cinnamon sugar mixture and roll around covering the dough ball completely.
• Place cookie dough on parchment paper-lined baking sheet and bake for 10-12 minutes.
• Allow to cool and serve.
• Enjoy!

CHOCOLATE SNICKERDOODLES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Mix together 1 1/2 cups white sugar, shortening, and eggs with an electric mixer in a bowl until creamy.
• Sift together all-purpose flour, cocoa power, cream of tartar, baking soda, and salt in a separate bowl. Fold this mixture into the egg mixture until well blended.
• Mix together 1/4 cup white sugar and cinnamon in a shallow bowl or on a plate.
• Roll cookie dough into 1-inch balls; cover each in sugar and cinnamon mixture. Place on an ungreased baking sheet.
• Bake in the preheated oven until soft and golden on top, 6 to 8 minutes, making sure they do not burn. Let cool before transferring to a wire rack. The tops will crack as they cool.

PEPPERMINT HOT CHOCOLATE ON A STICK RECIPE BY TASTY

Steps:

• In a saucepan set over medium heat, warm the heavy cream, condensed milk, and peppermint extract and bring to a simmer.
• Place chocolate chips in a heat-proof bowl, and pour on top the top cream mixture. Allow to stand for 1 minute before stirring to combine.
• Using a cookie scoop, spoon the mixture into a silicone mini muffin pan. Garnish each with crushed peppermint candies.
• Allow to sit at room temperature for 20 minutes, then insert a popsicle stick into the middle of each.
• Freeze for 2 hours, or refrigerate for 4 hours.
• To serve, dissolve a stick into a mug of hot milk.
• Enjoy!

SALTED CARAMEL HOT CHOCOLATE ON A STICK RECIPE BY TASTY

Steps:

• In a saucepan set over medium heat, warm the heavy cream and ¾ cup caramel sauce, and bring to a simmer.
• Place chocolate chips in a heat-proof bowl, and pour on top the top cream mixture. Allow to stand for 1 minute before stirring to combine.
• Using a cookie scoop, spoon the mixture into a silicone mini muffin pan. Chill in the freeze for 20 minutes.
• Drizzle tops with remaining caramel sauce and a sprinkle of sea salt flakes. Insert a popsicle stick into the middle of each.
• Freeze for 2 hours, or refrigerate for 4 hours.
• To serve, dissolve a stick into a mug of hot milk. Enjoy!

HOT CHOCOLATE WITH MARSHMALLOW ON A STICK RECIPE BY TASTY

Steps:

• In a saucepan set over medium heat, warm the heavy cream, condensed milk and cocoa powder, and bring to a simmer.
• Place chocolate chips in a heat-proof bowl, and pour on top the top cream mixture. Allow to stand for 1 minute before stirring to combine, until thick and smooth.
• Using a cookie scoop, spoon the mixture into a silicone mini muffin pan. Use a butter knife to smooth the tops as needed.
• Garnish the tops with the marshmallows. Insert a popsicle stick into the middle of each.
• Freeze for 2 hours, or refrigerate for 4 hours.
• To serve, dissolve a stick into a mug of hot milk.
• Enjoy!

CHOCOLATE SNICKERDOODLES

Steps:

• Preheat oven to 400ºF.
• Beat 1 1/2 cups of sugar and butter until fluffy.
• Add vanilla and eggs and mix well.
• Add flour, cream of tartar, baking soda, salt, and cocoa; mix well.
• In another bowl mix the 2 Tbs. sugar and cinnamon.
• Shape dough into 1 inch balls and roll in cinnamon mixture.
• Bake for 8-10 min or until set. Immediately remove from cookie sheet.

SNICKERDOODLE HOT CHOCOLATE ON A STICK RECIPE BY TASTY

Steps:

• In a saucepan set over medium heat, warm the heavy cream, condensed milk and cinnamon, nutmeg and vanilla, and bring to a simmer.
• Place chocolate chips in a heat-proof bowl, and pour on top the top cream mixture. Allow to stand for 1 minute before stirring to combine.
• Using a cookie scoop, spoon the mixture into a silicone mini muffin pan. Garnish with cinnamon sticks. Allow to set at room temperature for 20 minutes. Insert a popsicle stick into the middle of each.
• Freeze for 2 hours, or refrigerate for 4 hours.
• To serve, dissolve a stick into a mug of hot milk.
• Enjoy!