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.

Better Than A Campfire

I found this recipe on my favorite food blog, Lovin' From the Oven. I bookmarked it a long time ago and then when the opportunity came for me to make it, I could not wait, I mean really, look at them! I was really excited because I love brownies, but if they have too much chocolate or are too sweet, I get the worst headache from them, so with marshmallows and graham crackers, they'd be perfect! It was my first time making brownies from scratch and after making so many cupcakes from scratch and was ecstatic how easy the recipe was. However, it soon found that this recipe was a trial by error effort. Next time, I want to use bigger hunks of graham crackers, and I set the marshmallows on the batter standing up, and I think they would have melted better into the brownies on their sides and maybe if I pressed them in more? Nevertheless, they were gone fast! I think there was one left over after I took them to my Aunt and Uncles house and my father ate it before I could even look at it. I also had a helper, my Niece Maddy, who just turned ten(!), crushed the graham crackers and put them into the batter for me!
What do you think? Are you going to make them?
S'mores Brownies
1 cup butter
2 cups sugar
4 eggs
2 teaspoons vanilla extract
1 cup flour
1/2 cup cocoa
1/2 teaspoon salt
roughly 1 cup graham crackers pieces, broken by hand
half a bag of large marshmallows

Preheat the oven to 350 and grease a 9x13 pan.
Melt butter in saucepan over low heat.
Once melted remove from heat and add sugar, vanilla, eggs, then blend.
In a medium sized bowl, mix together flour, cocoa, and salt.
Add the dry mixture to the batter and mix well.
Add the graham cracker pieces and mix.
Pour into the greased pan.
Place the marshmallows over the poured batter.
Bake for 35-40 minuets, or until a toothpick comes out clean.

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