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.

Pecan Pie Cookies

Happy early Thanksgiving everyone!
I've always had a hard time with Thanksgiving desserts, being a picky eater. I don't like pumpkin, pies, cranberries, or pecans. I know, right? It's okay. I'm more of a carb person anyway and between the rolls and the mashed potatoes, I'm never left unsatisfied with a Thanksgiving meal. Go ahead splurge on the sweets and leave the real good stuff to me. However when planning what I was going to bring to this Thanksgiving feast, (I'm going to a friend's house), I decided that even though I don't enjoy the dessert portion of this day, I do love baking and everyone else loves pecans. I must say I tried a little bit of the filling, sans the pecans, and it was pretty delish, but you really can't go wrong with brown sugar and vanilla.
I did whoever take a few cookies to some of my co-workers for a trial run before the big day and everyone loved them. They said that they're really moist and taste almost like a pecan pie.
These cookies are really good and really easy to make so there's still time to make them for Thanksgiving if you need something different to please your guests or hostesses.
I got this recipe from The Beantown Baker. Very slightly adapted.


Pecan Pie Cookies
makes about 3 dozen cookies

For the cookies:
1 cup packed brown sugar
3/4 cup butter, (softened)
1 egg
1 teaspoon vanilla
2 cups flour
1 teaspoon baking powder

For the filling:
1 cup chopped pecans
1/2 cup packed brown sugar
1/4 cup whipping cream
1 teaspoon vanilla

Combine all the cookie ingredients except flour and baking powder in your mixing bowl.
Beat at medium speed until creamy.
Reduce speed to low; add flour and baking powder.
Beat until well mixed.
Chill the dough in the fridge for an hour.
Preheat the oven to 350 degrees F.
Combine all filling ingredients in a small bowl and mix until combined.
Shape dough into 1 1/4 inch balls.
Place 2 inches apart on ungreased cookie sheet.
Make indentation in each cookie with your thumb and rotate to hollow out slightly.
Fill each cookie with one teaspoon of filling.
Bake 8 to 12 minutes or until lightly browned.
Cool 1 minute before removing to cooling racks.