Calling all hot chocolate lovers! Fresh Dish Foodie, Whitney, is turning your favorite holiday beverage into a cookie. Check out Hot Chocolate Cookies.
First you’ll combine your dry ingredients, then wet ingredients separately, before combining & chilling. Chilling the dough will help prevent spreading while they bake.
Pop them in the oven for about 12 minutes. You’ll know they’re ready when the sides start to crack slightly. Top with melted chocolate, marshmallows and crushed candy canes.
Get the full recipe here:
Ingredients:
1½ cups all-purpose flour
1/3 cup cornstarch
1/3 cup powdered sugar
¼ cup cocoa powder
¾ cup unsalted butter, softened
3 tbsp whole milk
1½ tsp vanilla extract
¾ cup semi-sweet chocolate chips
½ cup mini marshmallows
3 tbsp coarsely chopped candy canes or peppermint candies
Directions:
- Preheat oven to 350°. Line rimmed baking pan with parchment paper. In large bowl, whisk flour, cornstarch, sugar, and cocoa powder. In separate large bowl, with mixer on medium speed, beat butter, milk, and vanilla extract 3 minutes or until light and fluffy; add flour mixture and beat just until combined. Cover; refrigerate 30 minutes.
- Roll dough into 12 (1½-inch) balls; place 2 inches apart on prepared pan. Firmly press each ball with palm of hand to flatten to ¾-inch thick. Bake cookies 12 minutes or until sides crack slightly; cool on pan on wire rack 15 minutes.
- In small microwave-safe bowl, heat chocolate chips in microwave on high 1 minute or until melted, stirring every 20 seconds. Spread cookies with chocolate; immediately top with marshmallows and candy. Makes 12 cookies.
