Hot Cocoa Cookies

It's the holiday season and I have to hang my head and admit that holiday baking has been the furthest thing from my mind.  Being 9 months pregnant probably has something to do with that, but still!  Today I decided that this must change!  I browsed through some recipes and found this one that I thought would be perfect!  It definitely satisfies the chocolate craving I've been having :) I found the recipe over here. 

Ingredients:

1 stick (4 ounces) unsalted butter

12 oz. chopped semisweet chocolate (bars)
1 1/2 cups flour
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups light brown sugar
3 eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
Marshmallows
and I used semi-sweet chocolate chips instead of the baking chocolate for the tops of the cookies.


 Directions:

In a medium saucepan, melt together:  butter and 12 oz. chopped semisweet chocolate (bars).  Stir frequently over medium heat until smooth. Let cool for 15 minutes.

In a medium bowl, whisk together:  flour, unsweetened cocoa powder, baking powder and  salt.

Using an electric mixer, beat together:  light brown sugar, eggs,  and vanilla extract.

Beat on low speed until smooth, 2 minutes. Mix in the cooled chocolate mixture just until blended. Add the flour mixture in 2 batches, mixing on low speed until just combined. Refrigerate the dough for at least 1 hour.
Preheat the oven to 325 degrees F. Line 2 large baking sheets with parchment paper. Using a tablespoon, scoop the dough and roll between your palms to form 1-inch balls. Arrange about 16 balls 2 inches apart on each cookie sheet, flattening slightly. Bake until the tops of the cookies crack, about 12 minutes.

Meanwhile, cut 7.5 ounces of semisweet chocolate (bars) into 1-inch squares. Snip 8 marshmallows in half crosswise and stick 1 square of chocolate onto each of the cut sides.

Remove the cookie sheets from the oven and gently press a marshmallow half, chocolate side down, into each cookie. Bake until the marshmallows are just softened, about 4 minutes. Transfer the pans to racks to cool for 5 minutes.
Grate 5 ounces of semisweet chocolate over the hot cookies. Using a spatula, transfer the cookies to the racks and let cool. Repeat the process with the remaining dough, marshmallows and chocolate. Bake each batch on a clean sheet of parchment paper.

Seriously, a cookie shouldn't be allowed to taste this good!
From my kitchen to yours, ENJOY!

 photo credit

Brownie Peppermint Cookies

If you are looking for a festive, yummy, and adorable treat either for your family or to give away, this is a GREAT cookie to make!  My kids helped me make them for others this week and they were super simply and my kids definitely approved of the cookie!  I found the recipe over at Cooking Classy. 

What the recipe called for:

For the Cookie:

1 (18.3 oz) pkg brownie mix (I used Betty Crocker fudge brownie mix)

1 1/4 cups all-purpose flour

1/4 cup packed light-brown sugar

1/4 tsp salt

2 large eggs

2 Tbsp milk

1/2 cup unsalted butter, melted

1 tsp vanilla extract

3/4 tsp peppermint extract

1 recipe vanilla cream frosting, recipe follows

1/2 cup crushed peppermint candy canes

 

Directions: 

 Preheat oven to 350 degrees.  Butter a cookie sheet and set aside.  In a large mixing bowl, whisk together brownie mix, flour, brown sugar and salt.  Add in eggs and milk and stir with a large spoon.  Add in melted butter, vanilla and peppermint extract, stir until well blended.  Spoon dough by heaping tablespoonfuls onto greased cookie sheet (you can fit 12 per sheet).  Bake for 10 minutes.  Remove from oven and allow to cool completely before frosting.  Once cool, frost each cookie and sprinkle with crushed candy canes.

 

Ingredients for the frosting:

4 cups powdered sugar

1/2 cup unsalted butter, softened

6 Tbsp heavy cream

1 tsp vanilla extract

1/4 tsp salt

 

Directions:

In a large mixing bowl, with an electric mixer, whip together sugar, butter and cream until fluffy.  Stir in vanilla and salt, blend well.

 

 Looks SUPER yummy and pretty doesn't it?  

From my kitchen to yours, enjoy!

Photo Credit