Hot Chocolate Cookies
Welcome to my second week participating in the 12 Weeks of Christmas Treats blog hop hosted by Meal Planning Magic! If you are a blogger and want to get in the Christmas spirit early this year, head on over to sign up!
Last week I started my participation in the blog hop with a bang. Snickersnap cookies anyone? While I couldn't be more happy with how well the Snickersnaps turned out and the overwhelming positive responses I received from readers, I was stumped at how I could top that recipe. I always love a good challenge, so I brainstormed some ideas and decided on making these Hot Chocolate Cookies. And believe me, they definitely give the Snickersnaps a run for their money.
These Hot Chocolate Cookies are a version of pudding cookies. Instead of adding instant pudding mix, you add three envelopes of hot cocoa. This gives the cookies a soft and chewy texture. Toss in some chocolate chips and mini marshmallows and you've perfected the art of capturing all of the wonderful hot chocolate flavors in a scrumptious cookie.
What makes these cookies even more phenomenal is the fudgey swirl in the cookies. To achieve this, you must not over-bake your cookies. In fact, I prefer to make my cookies a little under-baked. Not only does this make them stay moist and chewy for days, but it also creates the rich, fudge-like ripple that swirls throughout the cookies. Soft, chewy, chocolately, rich cookies with a fudgey swirl? Where do I sign up??
These delights would be perfect for a cookie swap, holiday party, or setting out with a tall glass of milk for Santa to enjoy while (s)he is staying up until the wee hours of the morning getting all of the presents ready for Christmas Day. After all, who doesn't need a few cookies to help ease the frustration of fighting with wrapping paper and tape?
Hot Chocolate Cookies (adapted from Dinners, Dishes, and Desserts)
(3 dozen cookies)
1/2 cup shortening
1/2 cup unsalted butter, room temperature
1/2 cup granulated sugar
3/4 cup light brown sugar, packed
1 tsp vanilla extract
2 3/4 cups all-purpose flour
1/2 tsp salt
1 tsp baking soda
3 1-ounce packages of hot cocoa
12 ounces semisweet chocolate chips
2/3 cup Mallow Bits
To make the cookie dough, cream together shortening, butter, granulated sugar, and brown sugar until well combined. Add the eggs, one at a time, mixing after each addition. Stir in vanilla extract. Add flour, salt, baking soda, and hot cocoa to creamed ingredients. Mix until just incorporated. Fold in chocolate chips and Mallow Bits. Cover and refrigerate dough overnight.
When you are ready to bake the cookies, preheat oven to 350 degrees. Scoop tablespoon size balls of dough and roll in hands. Place dough on ungreased non-stick cookie sheet. Bake for about 10 minutes. You want these cookies to be slightly underdone to keep them extra fudgey and chewy. Cool on cookie sheet for a few minutes before removing to wire rack to cool completely.
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Servings Per Recipe: 36
Amount Per Serving:
Total Fat: 8.6 g
Cholesterol: 18.9 mg
Sodium: 47.4 mg
Total Carbs: 25.0 g
Fiber: 0.9 g
Sugars: 16.8 g
Protein: 1.8 g
-Unique twist on a pudding cookie
-Delicious; tastes just like hot chocolate
-Great for holiday entertaining
-You must plan ahead to allow dough to chill overnight
-Mallow Bits might be difficult to find in your area; you can leave them out if that is the case
Overall Rating: 4 out of 5
Check out some of the link parties that I shared this recipe on!
Check out all of the Christmas treats from this week! Click on the picture to see the full recipe.