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.

Mint Chocolate Chip Cookies

I've made these cookies once before, those who received a tin of my Christmas cookies know this very well. I'm making these for my friend, Molly, who had a boob job on Tuesday. I'm quite jealous that she is now going to be bigger than myself but I'm still baking her some cookies to help her feel better. I got the recipe for these cookies from Lovin' from the oven, a blog where I've gotten a few recipes and I'm sure I'll reference it again. Her recipe called for peppermint extract, but I used mint extract. I loved these cookies when I made them last time, they were so delicious warm that I'd heat them up when I ate them or dipped them in hot chocolate, it's the perfect winter cookie and we defiantly have at least another month of winter for you to try these out:
Mint Chocolate Chip Cookies
1 1/2 cup of flour
1/2 tsp salt
1/4 tsp baking soda
1/2 cup of unsalted butter at room temperature
1/2 cup of brown sugar
1/3 cup of sugar
1 egg; beaten
1/4 tsp mint extract
1 cup of dark chocolate (chunks or chips)


In a medium size bowl, sift the flour, salt, and baking soda
In a large bowl, beat together the sugars and butter on medium speed until it's nice and fluffy.
then, slowly add the beaten egg and mint extract. Beat and scrape the sides. 
Add the flour mixture slowly and beat until you can't see the flour streaks anymore. 
Stir in the dark chocolate by hand.
Cover the dough and refrigerate for an hour.
Preheat oven to 375 degrees F.
Scoop out tablespoons and roll into balls 2 inches apart on cookie sheet.
Bake for 8-9 minutes. 
Cool for 5 minutes before removing from pan.
Makes 20-24 cookies