Monday, December 10, 2012

Hot Cocoa Cookies

I was really excited to make these cookies. The picture on Lovin' From The Oven where I got this recipe looked so amazing. That combined with the fact that they're made with marshmallow fluff and mini marshmallows, I couldn't wait. But I was really dissapointed. Now don't get me wrong, these cookies are really moist and deliciously chocolately, but they're not at all what I expected. They are totally a different color and texture than the original picture and you cant even taste the marshmallow in them. That combined with the fact that I put them in a Tupperware without wax paper and now they're all stuck together. I've learned my lesson but I'm determined to give these cookies another try to see if it was this batch that went wrong and if I can get them right. I think I'll use dark chocolate cocoa when I do since her cookies were so much darker than mine.
Fortunately I made Mexican Hot Chocolate cookies too and they turned out just as good as every year. They're so sticky and when you roll them in the cinnamon/sugar/pepper mixture but so worth it in the end. I love making these because everyone loves them and I think they're a good mix to the usual Christmas cookies.

Hot Cocoa Cookies
makes about 2 dozen cookies

1 cup butter, (softened)
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup marshmallow fluff
1 cup chocolate chips
1 cup mini marshmallows

Cream together butter, sugar, eggs and vanilla until fluffy.
Add flour, cocoa powder, baking soda, and salt and mix until combined.
Stir in marshmallow fluff.
Fold in chocolate chips and marshmallows.
Cover and refrigerate for 30-60 minutes.
Remove and roll into 1 1/2 inch balls.
Preheat oven to 350 degrees F.
Bake 10-12 minutes.
Allow cookies to cool completely before removing.

Wednesday, December 5, 2012


I'm only making 6 cookies this year for Christmas.
3 of them you've already seen on my blog, my favorite mint chocolate chip cookies, everyones favorite white chocolate raspberry cookies, and the delicious Mexican hot chocolate cookies.
3 are new recipes I've never tried before, and the first are these snickerdoodles I found by the Busty Baker, whom I also got the recipe for the Mexican hot chocolate cookies I've made three Christmases in a row.

I think it's kind of crazy that I've never made snickerdoodles before. 
It was defiantly about time, right?
As expected they were really easy and when I ate one right out of the oven, it was sweet, fluffy and had  the perfect amount of cinnamon. 

makes 3 dozen

2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
2 sticks unsalted butter, (softened)
1 2/3 cup sugar, plus 1/4 cup for topping
1 large egg
1 teaspoon vanilla
1 teaspoon cinnamon 

Preheat oven to 350 degrees F.
Line two baking sheets with parchment paper.
In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt.
Set aside.
In the bowl of your electric mixer beat butter and sugar until light and fluffy.
Add egg and vanilla and beat until well combined.
Add dry ingredients and beat, scraping the sides of the bowl if necessary. 
In a small bowl, mix the cinnamon and 1/4 cup of sugar.
Using a level tablespoon dough per cookie, roll the dough in your palm and roll in the cinnamon sugar mix. 
Place on the pre prepared baking sheets 1 1/2 inches apart.
Flatten with the bottom of a glass.
Sprinkle tops with any remaining cinnamon sugar.
Bake, rotating halfway, until tops are puffed and crackly, and bottoms are golden brown, 10-12 minutes.
Let cool for a few minutes before transferring to wire racks to cool completely.