Wednesday, October 16, 2013

Hot Cocoa Cookies Recipe
















I love this time of year, don't you? The temperatures drop down, the days get shorter, the nights get cooler, and people everywhere begin to pull out warm sweaters and scarves in anticipation of upcoming winter. Yes, I think you and I can both agree, it's officially "Hot Cocoa" season!

Here at Honeyville, we're what you might call Hot Cocoa snobs! With 9 different Gourmet Hot Cocoa mixes, can you really blame us? Hot Cocoa is in our blood! That may be what led me to today's post. It combines two things everybody loves in the fall and winter: freshly baked cookies and hot cocoa! They taste great, bake up quick, and are super easy to make. I guess the real question is, why didn't I think of this before! 

Ingredients:
3/4 cup Butter, softened
1/2 cup Sugar
2 Eggs
1/4 cup Milk
1 tsp Vanilla
12 Large Marshmallows

(Frosting):
1 3/4 cups Powdered Sugar
6 Tbsp Butter, softened
1 cup Milk

Yields: 24 cookies

Directions:
Preheat oven to 350 degrees.

Combine butter and sugar in a large mixing bowl and mix with an electric hand mixer until soft and creamy.

Add eggs, milk, and vanilla.


Add flour, cocoa mix, and baking soda, and mix together.


For my recipe, I used the Honeyville Irish Cream Hot Cocoa Mix, but you could use any of our amazing Honeyville Hot Cocoa mixes, depending on your desired taste!


Mix together until a soft batter forms.


Using a spoon, drop cookies on a greased cookie sheet.


Bake at 350 degrees for 8 minutes.


While cookies are baking, prepare your marshmallows.


Slice each marshmallow in half, crosswise.


Remove cookies from oven, place 1 sliced marshmallow on each cookie, then bake for an additional 1-2 minutes, or until marshmallows are lightly puffed.

Remove cookies from oven and allow to cool on a cooling rack.

While cookies are cooling, prepare your frosting.

In a large mixing bowl, add powdered sugar, butter, milk, and bakers cocoa.


Mix together with a hand mixer until a light and fluffy frosting begins to form.

Pipe frosting on top of cookies, and serve.


These cookies bake up super light and fluffy, with just the right amount of chocolate flavor and sweetness. The Irish Cream  Hot Cocoa mix gives these cookies a rich and smooth flavor that can't be beat, while the marshmallow and chocolate frosting topping add just the right amount of sweetness. This is Hot Cocoa, right in your hands!


Hot Cocoa has never tasted so delicious! But we want to hear from you! What Honeyville Hot Cocoa mix would you use in your cookies?

2 comments:

Suzanne Bare said...

These look like yummy cookies. Do you know if they would work with almond flour for those of us who are gluten sensitive?

Cookin' Cousins said...

This recipe probably wouldn't work with the Almond Flour, just because almond flour isn't a direct substitute for regular flour in most recipes. It's a great idea for us to do in the future though. Thanks Suzanne!