Best Hot Chocolate Cookies Recipes

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SPICY MEXICAN HOT CHOCOLATE COOKIES



Spicy Mexican Hot Chocolate Cookies image

These cookies are the best of 2 worlds. The sweetness of chocolate with a kick from cayenne.

Provided by Brandi Rose

Categories     Desserts     Cookies     Chocolate Cookie Recipes

Time 35m

Yield 24

Number Of Ingredients 12

1 ¾ cups white sugar, divided
1 cup softened butter
1 teaspoon vanilla extract
½ teaspoon sea salt
2 large eggs
2 teaspoons cream of tartar
1 teaspoon baking soda
½ cup unsweetened cocoa powder
1 teaspoon ground cinnamon, divided
½ teaspoon cayenne pepper
2 ¼ cups all-purpose flour
1 cup semisweet chocolate chips

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
  • Beat 1 1/2 cups sugar, butter, vanilla extract, and salt together in a bowl until fluffy. Beat in eggs; add cream of tartar and baking soda. Beat in cocoa powder, 1/2 teaspoon cinnamon, and cayenne powder. Beat in flour. Stir chocolate chips into the dough.
  • Mix remaining 1/4 cup sugar and 1/2 teaspoon cinnamon together in a bowl.
  • Roll heaping tablespoons of dough into balls. Roll balls in the sugar-cinnamon mixture and place on the prepared baking sheets.
  • Bake in the preheated oven until centers are set and edges crack slightly, about 10 minutes. Cool on baking sheets for 5 minutes.

Nutrition Facts : Calories 212 calories, Carbohydrate 29.2 g, Cholesterol 35.8 mg, Fat 10.6 g, Fiber 1.4 g, Protein 2.5 g, SaturatedFat 6.4 g, Sodium 151 mg, Sugar 18.5 g

HOT CHOCOLATE COOKIES



Hot Chocolate Cookies image

Using hot chocolate mix and marshmallow bits in the cookie dough really makes these cookies taste like hot cocoa. -Lisa Kaminski, Wauwatosa, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 5 dozen.

Number Of Ingredients 13

3/4 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1/2 cup instant hot cocoa mix (about 3 packets)
3 tablespoons baking cocoa
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup vanilla marshmallow bits (not miniature marshmallows)
1 cup semisweet chocolate chips

Steps:

  • Preheat oven to 375°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, cocoa mix, baking cocoa, salt, baking soda and baking powder; gradually beat into creamed mixture. Gently stir in marshmallow bits and chocolate chips., Drop dough by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until set, 10-12 minutes. Remove to wire racks to cool completely.

Nutrition Facts : Calories 81 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 95mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

MEXICAN HOT-CHOCOLATE COOKIES



Mexican Hot-Chocolate Cookies image

These crumbly cookies are spicy, chocolaty treats the whole family will love.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Number Of Ingredients 10

2 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon coarse salt
1 cup (2 sticks) unsalted butter, room temperature
1 3/4 cups sugar
2 large eggs
2 teaspoons cinnamon
1/2 teaspoon chile powder (optional)

Steps:

  • Preheat oven to 400 degrees, with racks in upper and lower thirds. In a medium bowl, sift together flour, cocoa powder, cream of tartar, baking soda, and salt. In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar on medium speed until light and fluffy, about 2 minutes. Scrape down side of bowl. Add eggs and beat to combine. With mixer on low, gradually add flour mixture and beat until combined.
  • In a small bowl, combine remaining 1/4 cup sugar, cinnamon, and chile powder (if using). Using heaping tablespoons, form balls of dough and roll in cinnamon-sugar mixture. Place, about 3 inches apart, on two parchment-lined baking sheets. Bake until cookies are set in center and begin to crack, about 10 minutes, rotating sheets halfway through. Let cookies cool on sheets on wire racks 5 minutes, then transfer cookies to racks to cool completely. (Store in an airtight container, up to 1 week.)

Nutrition Facts : Fiber 1 g

CINNAMON-SPICED HOT CHOCOLATE COOKIES



Cinnamon-Spiced Hot Chocolate Cookies image

Provided by Aarón Sánchez

Categories     dessert

Time 1h39m

Yield 36 cookies

Number Of Ingredients 15

1 cup all-purpose flour
1/2 cup plus 1 tablespoon unsweetened Mexican cocoa powder (or substitute by adding 3/4 teaspoon ground cinnamon to unsweetened cocoa powder)
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup plus 1 tablespoon packed light brown sugar
1/2 cup plus 1 tablespoon granulated sugar
3 tablespoons sweet butter, at room temperature
3 tablespoons margarine
1/2 teaspoon ground cinnamon
Generous pinch ground black pepper
Generous pinch cayenne pepper
1 teaspoon vanilla extract
1 egg white
1/2 cup dulce de leche, optional
1/4 cup almonds, finely chopped, optional

Steps:

  • Combine the flour, cocoa, baking soda, and salt in a medium bowl. Mix thoroughly with a whisk and set aside. Combine the sugars in a small bowl and mix well with your fingers pressing out any lumps. (Combine in a food processor if lumps are stubborn.)
  • In a medium mixing bowl, using a hand mixer, beat the butter and margarine until creamy. Add sugar mixture, cinnamon, peppers, and vanilla. Beat on high speed for about 1 minute. Beat in the egg white and until the mixture is smooth. Stop the mixer. Add the flour mixture, beating on the lowest speed, just until incorporated. Gather the dough together with your hands and form it into a neat log, 9 to 10 inches long by 1 1/2 inches in diameter. Wrap in waxed paper or plastic wrap. Fold or twist ends of the paper without pinching or flatting the log. Refrigerate at least 45 minutes, or until needed.
  • Put the oven racks in the upper and lower third of the oven and preheat to 350 degrees F. Line baking sheets with parchment paper or aluminum foil.
  • Use a sharp knife to slice rounds of chilled dough, a scant 1/4-inch thick. Arrange the cookies, 1-inch apart, on the prepared baking sheets. Bake 12 to 14 minutes. Rotate the baking sheets from top to bottom and front to back about halfway through. Cookies will puff and crackle on top, and then begin to settle down slightly when done.
  • Remove the baking sheets from the oven and use a metal spatula to transfer the cookies to a wire rack to cool. Allow the cookies to cool completely before storing or stacking. Store in an airtight container up to 2 weeks, or freeze up to 2 months.
  • To spice things up, after the cookies are baked, let them cool on a wire rack, drizzle with dulce de leche and sprinkle chopped almonds on top.

HOT CHOCOLATE PEPPERMINT COOKIES



Hot Chocolate Peppermint Cookies image

This is a variation of the cookies my mother made when I was growing up. Now my 13-year-old daughter and I bake them together. They're always a huge hit! The taste is like rich hot chocolate baked into a scrumptious cookie. -Larry Piklor, Johnsburg, Illinois

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 3-1/2 dozen.

Number Of Ingredients 11

1 cup butter, softened
1 cup sugar
1 large egg
1 teaspoon peppermint extract
2-1/3 cups all-purpose flour
1/3 cup baking cocoa
1 teaspoon salt
1 teaspoon baking soda
1 package (11-1/2 ounces) milk chocolate chips
1 cup marshmallow creme
1 cup finely crushed peppermint candies

Steps:

  • Cream butter and sugar in a large bowl until light and fluffy. Beat in egg and extract. Combine the flour, cocoa powder, salt and baking soda; gradually add to creamed mixture and mix well., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 10-12 minutes or until tops are cracked. Remove to wire racks to cool completely., In a microwave, melt chocolate chips; stir until smooth. Drop a teaspoonful of marshmallow creme into the center of each cookie. Dip half of each cookie into melted chocolate; allow excess to drip off. Immediately sprinkle with candies. Place on waxed paper and let stand until set. Store in an airtight container.

Nutrition Facts : Calories 145 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 132mg sodium, Carbohydrate 19g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.

HOT CHOCOLATE COOKIES WITH MARSHMALLOW GLAZE



Hot Chocolate Cookies with Marshmallow Glaze image

Easy, chewy chocolate cookies made with instant hot cocoa mix for a yummy childhood favorite flavor, complete with a marshmallow glaze. A family favorite at Christmas time.

Provided by Stacey Hahn

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 43m

Yield 32

Number Of Ingredients 10

8 (1 ounce) envelopes instant hot cocoa mix
½ cup butter, softened
2 eggs
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
1 cup confectioners' sugar
2 tablespoons milk
5 large marshmallows
1 tablespoon butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine hot cocoa mix, 1/2 cup butter, and eggs in a large bowl; beat with an electric mixer until creamy. Add flour, baking powder, and salt gradually; mix well. Drop teaspoonfuls of the dough onto ungreased baking sheets.
  • Bake in the preheated oven until edges are dry, about 8 minutes. Let cool on the baking sheets for 5 minutes. Transfer to wire racks to cool completely.
  • Mix confectioners' sugar and milk together in a small bowl.
  • Combine marshmallows and 1 tablespoon butter in a microwave-safe bowl. Microwave until marshmallows melt, about 30 seconds. Stir into confectioners' sugar mixture with a fork until smooth.
  • Drizzle marshmallow glaze over cooled cookies. Let stand until set, about 15 minutes.

Nutrition Facts : Calories 108.8 calories, Carbohydrate 16.8 g, Cholesterol 20.3 mg, Fat 3.9 g, Fiber 0.5 g, Protein 1.8 g, SaturatedFat 2.3 g, Sodium 112.8 mg, Sugar 9.2 g

CANDY CANE HOT CHOCOLATE COOKIES



Candy Cane Hot Chocolate Cookies image

I developed these cookies over the past two Christmases, testing and retesting until they were perfect. They are super pretty, rich, and chewy from the additions of mini marshmallows and hot chocolate mix with just the right amount of peppermint flavor from the crushed candy canes. They are also the perfect accompaniment to a steaming mug of hot cocoa on a snowy day.

Provided by Closet Gourmet

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 55m

Yield 60

Number Of Ingredients 12

2 cups white sugar
1 cup butter, softened
2 eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
2 cups all-purpose flour
¾ cup hot chocolate mix (such as Carnation® Rich and Creamy)
1 teaspoon baking soda
½ teaspoon salt
1 ⅔ cups chopped white chocolate
12 peppermint candy canes, crushed
1 (10.5 ounce) package miniature marshmallows

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat sugar and butter together in a bowl using an electric mixer until smooth and creamy; beat in eggs, 1 at a time, until incorporated. Stir vanilla extract and almond extract into butter mixture.
  • Whisk flour, hot chocolate mix, baking soda, and salt together in a separate bowl; stir into butter mixture until dough is smooth. Fold white chocolate into dough. Drop rounded teaspoonfuls of dough, about 2-inches apart, onto baking sheets. Generously sprinkle crushed candy canes over cookie dough.
  • Bake in the preheated oven until edges of cookies are slightly crisp, 8 to 10 minutes. Immediately arrange marshmallows onto hot cookies; cool on baking sheets until set. Transfer cookies to wire racks to cool completely.

Nutrition Facts : Calories 143.4 calories, Carbohydrate 23.7 g, Cholesterol 15.4 mg, Fat 4.9 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 3 g, Sodium 85.4 mg, Sugar 17 g

SPICED HOT CHOCOLATE COOKIES RECIPE BY TASTY



Spiced Hot Chocolate Cookies Recipe by Tasty image

Here's what you need: brown sugar, white sugar, eggs, butter, unsweetened chocolate, flour, cocoa powder, baking soda, cinnamon, salt, chili powder, cayenne pepper, chocolate chips, large marshmallows

Provided by Tasty

Categories     Desserts

Time 30m

Yield 12 cookies

Number Of Ingredients 14

1 cup brown sugar
½ cup white sugar
2 eggs
1 stick butter
4 oz unsweetened chocolate
1 cup flour
½ cup cocoa powder
1 ¼ teaspoons baking soda
1 tablespoon cinnamon
½ teaspoon salt
1 teaspoon chili powder
¼ teaspoon cayenne pepper, optional
½ cup chocolate chips
12 large marshmallows

Steps:

  • Beat brown sugar, white sugar, and eggs.
  • Melt the unsweetened chocolate and butter, allow to cool. Mix into the egg and sugar mixture.
  • Add all of the dry ingredients, and mix thoroughly (you don't want any cayenne pepper clumps!).
  • Stir in the chocolate chips.
  • Space out 12 cookies on a baking sheet.
  • Bake at 350°F (180°C) for 13 minutes. Remove the cookies from the oven.
  • Top each one with a large marshmallow.
  • Broil for 30 seconds, until the marshmallows have just started to brown.
  • Enjoy!

Nutrition Facts : Calories 242 calories, Carbohydrate 41 grams, Fat 8 grams, Fiber 2 grams, Protein 4 grams, Sugar 26 grams

MEXICAN COCONUT HOT CHOCOLATE COOKIES



Mexican Coconut Hot Chocolate Cookies image

A double chocolate cookie inspired by the flavors of Mexico. Great for dipping in coffee or milk, leaves a warm taste on the tongue. Spice to taste; coconut is optional but makes for a great texture.

Provided by mkecupcakequeen

Categories     World Cuisine Recipes     Latin American     Mexican

Time 40m

Yield 48

Number Of Ingredients 16

1 cup butter, softened
1 cup white sugar
1 cup brown sugar
2 eggs
1 tablespoon instant coffee granules
2 teaspoons vanilla extract
1 ¾ cups all-purpose flour
⅔ cup cocoa powder
1 tablespoon ground cinnamon
1 teaspoon cayenne pepper, or more to taste
¼ teaspoon salt
¼ teaspoon baking powder
¼ teaspoon cream of tartar
¼ teaspoon chili powder
1 cup sweetened flaked coconut
2 cups milk chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat butter, white sugar, brown sugar, eggs, instant coffee, and vanilla extract together in a large bowl using an electric mixer until fluffy.
  • Combine flour, cocoa powder, cinnamon, cayenne pepper, salt, baking powder, cream of tartar, and chili powder in a separate bowl. Stir flour mixture into the butter mixture slowly until blended. Fold in coconut and chocolate chips.
  • Drop batter by teaspoonfuls onto ungreased baking sheets.
  • Bake in the preheated oven until set, 10 to 12 minutes. Cool slightly on the baking sheet before transferring to a rack to cool completely, about 15 minutes.

Nutrition Facts : Calories 131.4 calories, Carbohydrate 18.2 g, Cholesterol 17.9 mg, Fat 6.8 g, Fiber 1.1 g, Protein 1.4 g, SaturatedFat 4.2 g, Sodium 51.8 mg, Sugar 13.1 g

GHIRARDELLI'S® "HOT CHOCOLATE" AND TOASTED MARSHMALLOW COOKIES



Ghirardelli's®

A lovely, warm holiday cookie, featuring decadent chocolate and an over-the-top twist on the traditional holiday treat.

Provided by Ghirardelli

Categories     Trusted Brands: Recipes and Tips     Ghirardelli®

Time 29m

Yield 30

Number Of Ingredients 11

¾ cup Ghirardelli® 60% Cacao Bittersweet Chocolate Chips
1 cup all-purpose flour
1 tablespoon Ghirardelli® Unsweetened Cocoa Powder
½ teaspoon baking soda
¼ teaspoon salt
6 tablespoons butter, softened
1 cup soft brown sugar
2 small eggs
1 teaspoon vanilla extract
2 ¼ cups Ghirardelli® 60% Cacao Bittersweet Chocolate Chips
30 large marshmallows

Steps:

  • Melt 3/4 cup chocolate chips gently in the microwave or over a pot of simmering water (bain marie). Set aside to cool.
  • Sift flour, cocoa powder, baking soda, and salt together in a bowl, and stir together.
  • Beat the butter and sugar together until thick and creamy. Beat in eggs one by one. Add cooled melted chocolate and vanilla extract. Continue beating until ingredients are well mixed.
  • Fold dry ingredients and 2 1/4 cups chocolate chips into the mix and stir until combined.
  • Scoop cookie with a 1 tablespoon scoop (if the mix is soft you can pop it in the fridge to stiffen up and this will make it easier to scoop).
  • Bake at 350 degrees F for 8 to 9 minutes. Take care not to overbake as these cookies should be almost brownie-like.
  • Once baked, pop a marshmallow on top and put it back in the oven on broil for 1-2 minutes for a lovely toasted effect.

Nutrition Facts : Calories 168.2 calories, Carbohydrate 22.6 g, Cholesterol 15.3 mg, Fat 9.2 g, Fiber 1.2 g, Protein 2 g, SaturatedFat 5.4 g, Sodium 67.4 mg, Sugar 15.4 g

CINNAMON-SPICED HOT CHOCOLATE COOKIES



CINNAMON-SPICED HOT CHOCOLATE COOKIES image

Categories     Cookies     Chocolate     Christmas

Yield 36 cookies

Number Of Ingredients 15

1 cup all-purpose flour
1/2 cup plus 1 tablespoon unsweetened Mexican cocoa powder (or substitute by adding 3/4 teaspoon ground cinnamon to unsweetened cocoa powder)
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup plus 1 tablespoon packed light brown sugar
1/2 cup plus 1 tablespoon granulated sugar
3 tablespoons sweet butter, at room temperature
3 tablespoons margarine
1/2 teaspoon ground cinnamon
Generous pinch ground black pepper
Generous pinch cayenne pepper
1 teaspoon vanilla extract
1 egg white
1/2 cup dulce de leche, optional
1/4 cup almonds, finely chopped, optional

Steps:

  • Combine the flour, cocoa, baking soda, and salt in a medium bowl. Mix thoroughly with a whisk and set aside. Combine the sugars in a small bowl and mix well with your fingers pressing out any lumps. (Combine in a food processor if lumps are stubborn.) In a medium mixing bowl, using a hand mixer, beat the butter and margarine until creamy. Add sugar mixture, cinnamon, peppers, and vanilla. Beat on high speed for about 1 minute. Beat in the egg white and until the mixture is smooth. Stop the mixer. Add the flour mixture, beating on the lowest speed, just until incorporated. Gather the dough together with your hands and form it into a neat log, 9 to 10 inches long by 1 1/2 inches in diameter. Wrap in waxed paper or plastic wrap. Fold or twist ends of the paper without pinching or flatting the log. Refrigerate at least 45 minutes, or until needed. Put the oven racks in the upper and lower third of the oven and preheat to 350 degrees F. Line baking sheets with parchment paper or aluminum foil. Use a sharp knife to slice rounds of chilled dough, a scant 1/4-inch thick. Arrange the cookies, 1-inch apart, on the prepared baking sheets. Bake 12 to 14 minutes. Rotate the baking sheets from top to bottom and front to back about halfway through. Cookies will puff and crackle on top, and then begin to settle down slightly when done. Remove the baking sheets from the oven and use a metal spatula to transfer the cookies to a wire rack to cool. Allow the cookies to cool completely before storing or stacking. Store in an airtight container up to 2 weeks, or freeze up to 2 months. To spice things up, after the cookies are baked, let them cool on a wire rack, drizzle with dulce de leche and sprinkle chopped almonds on top.

MEXICAN HOT CHOCOLATE COOKIES



Mexican Hot Chocolate Cookies image

Mexican hot chocolate, flavored with warm spices like cinnamon and chiles, is delicious. Let's get creative and turn that hot chocolate into a cookie. Not only are these cookies tasty but they are simple to make, gluten-free and vegan as well.

Provided by Danielle Alex

Categories     dessert

Time 50m

Yield 36 cookies

Number Of Ingredients 10

2 cups blanched almond flour
1/4 cup Dutch-process cocoa
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/8 teaspoon cayenne pepper
1 1/2 cups bittersweet dairy-free and vegan chocolate chips
1/4 cup plus 1 tablespoon coconut oil
1/4 cup maple syrup
2 teaspoon pure vanilla extract

Steps:

  • Preheat the oven to 350 degrees F. Line 3 baking sheets with parchment paper.
  • Whisk the almond flour, cocoa powder, cinnamon, baking soda, salt and cayenne together in a large bowl.
  • In a small microwave-safe bowl, combine 1/2 cup of chocolate chips with 1/4 cup of the coconut oil. Microwave on 50 percent power for 1 minute. Stir the chocolate and then microwave for another 30 seconds. Stir again; if it's not completely melted, repeat the same process in 30-second intervals until the mixture is smooth.
  • Stir the maple syrup and vanilla into the melted chocolate. It will thicken up a little. Pour immediately into the almond flour mixture and stir with a rubber spatula until combined.
  • Roll the dough into balls, using about 1 tablespoon of dough for each. Place the balls on 2 of the baking sheets about 2 inches apart. Smash the balls flat with the bottom of a measuring cup until each is about 2 inches in diameter. Bake until the center of the cookies starts to crack, 8 to 10 minutes; the cookies will harden as they cool down. Cool on the baking sheet for 10 minutes.
  • While cookies are baking and cooling, combine the remaining 1 cup chocolate chips with the remaining 1 tablespoon coconut oil in a clean microwave-safe bowl. Microwave on 50 percent power for 1 minute. Stir the chocolate and then microwave for another 30 seconds. Stir again. If it's not completely melted, repeat the same process in 30-second intervals until the mixture is smooth.
  • Once the cookies have cooled, dip half of each cookie in the melted chocolate and place on another parchment-lined baking sheet. Let the chocolate harden, and enjoy.

HOT CHOCOLATE CHOCOLATE CHIP COOKIES



Hot Chocolate Chocolate Chip Cookies image

These are killer. Seriously. Don't make these if you are on or near a diet. I found them on a blog when I was looking for a way to use up the insane amounts of hot cocoa mix I have on hand. I made them with Starbucks' mix which contains only cocoa, vanilla and sugar, so I'm not sure how other brands will turn out. If you use a brand that is very sweet, adjust the sugars accordingly. I also slightly packed my flour to see if they would come out more cakey (they did). This batter does not need to be refrigerated before baking. I tried 2 batches each way and the cookies actually came out better when the dough was at room temperature.

Provided by lolablitz

Categories     Chocolate Chip Cookies

Time 31m

Yield 50 cookies

Number Of Ingredients 11

1 cup salted butter, at room temperature
1 cup sugar
2/3 cup dark brown sugar, packed
2 large eggs
1 teaspoon vanilla
3 1/3 cups flour
8 tablespoons starbucks hot cocoa mix
1 teaspoon salt
1 1/4 teaspoons baking soda
1 cup white chocolate chips
1 cup semi-sweet chocolate chips

Steps:

  • Preheat oven to 350 degrees.
  • Cream butter and sugars until smooth.
  • Beat in eggs and vanilla until combined.
  • In a separate bowl, combine flour, hot chocolate mix, salt and baking soda. Add to wet ingredients in 3 to 4 parts.
  • Fold in chips.
  • Form into balls and bake for 9-11 minutes.
  • Let cool for 5 minutes before removing from pan.

Nutrition Facts : Calories 144.9, Fat 6.2, SaturatedFat 3.8, Cholesterol 17.9, Sodium 140.3, Carbohydrate 21.2, Fiber 0.6, Sugar 13.7, Protein 1.8

PEPPERMINT HOT CHOCOLATE COOKIES



Peppermint Hot Chocolate Cookies image

We love the intense chocolate and mint flavors in this chocolate cookie. It really is like hot chocolate in cookie form. They're soft and chewy. We highly recommend enjoying them warm out of the oven while the marshmallows are at prime gooeyness. Chocolaty-minty goodness.

Provided by Tammy Brownlow

Categories     Chocolate

Time 20m

Number Of Ingredients 13

1 stick butter, room temperature
1/2 c packed light brown sugar
1/2 c sugar
1 egg, room temperature
1/2 tsp vanilla extract
1/2 tsp chocolate extract
1/3 c cocoa powder
1 1/2 c all-purpose flour
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
1/3 c Andes mint candy, diced
36 mini-marshmallows, frozen

Steps:

  • 1. Preheat oven to 350 degrees. Measure flour, cocoa, salt, baking powder, and baking soda in a medium bowl.
  • 2. In your mixing bowl, beat butter until light and fluffy. Add sugars and blend until well combined. Add egg, vanilla, and chocolate extracts.
  • 3. Add dry ingredients 1/3 of a cup at a time until well incorporated. Stir in mint pieces.
  • 4. Using a cookie scoop, scoop out dough. Place 3 marshmallows in the center; pressing down to the center. Cover with the dough by pushing sides and covering the top.
  • 5. Place 2 inches apart on a greased cookie sheet and bake 10 to 12 minutes.
  • 6. Remove from oven and cool on a baking rack for 5 minutes. Serve warm.
  • 7. Leftover cookies are great microwaved about 7 seconds to make the marshmallow gooey again.

MEXICAN HOT CHOCOLATE COOKIES



Mexican Hot Chocolate Cookies image

Courtesy of Aaron Sanchez of The Food Network, these are just awesome. Try with a little extra cayenne for a spicy kick.

Provided by SilverOpera

Categories     Dessert

Time 1h10m

Yield 30 cookies, 30 serving(s)

Number Of Ingredients 14

1 cup all-purpose flour
1/2 cup plus 1 t unsweetened mexican cocoa powder (If you can't find this, just add 3/4 teaspoon of cinnamon to your regular cocoa powder.)
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup plus 1 t light brown sugar, packed
1/2 cup plus 1 t granulated sugar
6 tablespoons butter
1/2 teaspoon ground cinnamon
1 generous pinch cayenne pepper
1 generous pinch black pepper
1 teaspoon vanilla extract
1 egg white
1/2 cup dulce de leche (optional)
1/4 cup sliced almonds (optional)

Steps:

  • Mix flour, cocoa, and baking soda until well combined. Set aside.
  • Mix sugars by hand until all lumps are gone. Set aside.
  • In a mixer or with a hand mixer, whip butter until creamy.
  • Add sugar mixture, cinnamon, peppers, and vanilla to butter, and mix on high for one minute.
  • Add egg white and mix until smooth.
  • On low, add flour mixture until just combined. Do not over mix.
  • Turn dough onto a sheet of waxed paper. Gently form a log about 10 inches long, roll in waxed paper, and chill in the fridge until needed (or at least 45 minutes).
  • Place oven racks in upper and lower third of the oven. Preheat oven to 350.
  • Line a baking sheet with waxed paper.
  • Slice cookies into 1/4 inch thick rounds with a sharp knife.
  • Place on cookie sheet about an inch apart.
  • Place cookies on lower rack and let them cook for 5 minutes.
  • Move cookies to the top rack and turn the pan so that cookies that were facing the front are now facing the back. Cook another 5-6 minutes.
  • Remove from the oven and let cool on a cookie rack.
  • Once the cookies cool, top them with a thin layer of duche de leche and sprinkle with sliced or slivered almonds.

Nutrition Facts : Calories 66.6, Fat 2.5, SaturatedFat 1.6, Cholesterol 6.1, Sodium 49.9, Carbohydrate 10.9, Fiber 0.6, Sugar 6.9, Protein 0.9

HOT CHOCOLATE LINZER COOKIES



Hot Chocolate Linzer Cookies image

This is like having hot chocolate in a cookie. These adorable cookies are filled with marshmallow creme to make them taste even more authentic. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 20 cookies.

Number Of Ingredients 10

1 cup butter, softened
1 cup sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
3/4 cup ground almonds
1/2 cup baking cocoa
1 teaspoon baking soda
1-1/4 cups marshmallow creme

Steps:

  • In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, ground almonds, cocoa and baking soda; gradually add to creamed mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle., On a lightly floured surface, roll out dough to 1/16-in. thickness. Cut with a floured 3-in. gingerbread man cookie cutter. Using a floured 3/4-in. heart-shaped cookie cutter, cut a heart from half of the cookies., Place on greased baking sheets. Bake at 375° for 7-9 minutes or until set. Remove to wire racks to cool completely., Spread the bottom of each solid cookie with 1 tablespoon marshmallow creme; gently place cutout cookies over creme. Store in an airtight container.

Nutrition Facts : Calories 236 calories, Fat 11g fat (6g saturated fat), Cholesterol 35mg cholesterol, Sodium 138mg sodium, Carbohydrate 32g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.

MEXICAN HOT CHOCOLATE COOKIES



Mexican Hot Chocolate Cookies image

Taste like a cup of spicy Mexican hot chocolate! Not very much oil or butter used because of the applesauce!

Provided by KatKatia

Categories     Drop Cookies

Time 35m

Yield 24-34 cookies

Number Of Ingredients 11

3 1/2 tablespoons butter, melted
1 cup sugar
1/4 cup corn syrup
1/3 cup unsweetened applesauce
1 1/2 teaspoons cinnamon
1/2-1 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup cocoa powder
1 1/2 cups flour

Steps:

  • Preheat oven to 350°F Cookie sheets with parchment paper.
  • In a large bowl, beat together the butter and sugar.
  • Slowly add the syrup until mixed and then add applesauce until mixed and fluffy.
  • Mix dry ingredients in a separate bowl. Slowly add the mixture to the wet ingredients until combined.
  • Drop onto sheets, leaving 2-3 inches between each cookie.
  • Bake for 12 minutes, they should look cooked but slightly shiny.
  • Remove to wire racks and cool.

Nutrition Facts : Calories 90.8, Fat 2, SaturatedFat 1.2, Cholesterol 4.5, Sodium 54, Carbohydrate 18.3, Fiber 0.9, Sugar 9.2, Protein 1.2

MEXICAN HOT CHOCOLATE COOKIES



Mexican Hot Chocolate Cookies image

Prize-Winning Recipe 2007! Bite into a crispy, chewy, spicy but mild chocolate cookie reminiscent of the classic Mexican hot chocolate drink.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 48

Number Of Ingredients 8

Reynolds™ Parchment Paper
1/4 cup sugar
1/4 teaspoon ground cinnamon
1/2 cup butter or margarine
1 tablet Mexican hot chocolate drink mix (from 19-oz package)
1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1 egg
1 cup miniature semisweet chocolate chips (6 oz)

Steps:

  • Heat oven to 375°F. Line cookie sheet with Reynolds Parchment Paper; set aside. In small bowl, mix sugar and cinnamon; set aside.
  • In 1-quart saucepan, melt butter and hot chocolate tablet over low heat, stirring constantly.
  • Place cookie mix in large bowl. Stir in melted butter mixture and egg until soft dough forms. Stir in chocolate chips.
  • Shape dough into 1-inch balls; roll in cinnamon-sugar mixture. Place 2 inches apart on lined cookie sheets.
  • Bake 10 to 12 minutes or until set (do not overbake). Cool 3 minutes; remove from cookie sheets. Store covered at room temperature.

Nutrition Facts : Calories 90, Carbohydrate 13 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 40 mg, Sugar 9 g, TransFat 0 g

HOT CHOCOLATE LINZER COOKIES RECIPE



Hot Chocolate Linzer Cookies Recipe image

How to make Hot Chocolate Linzer Cookies Recipe

Provided by @MakeItYours

Number Of Ingredients 11

Ingredients
1 cup butter, softened
1 cup Imperial Sugar® / Dixie Crystals® Granulated Sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
3/4 cup ground almonds
1/2 cup baking cocoa
1 teaspoon baking soda
1-1/4 cups marshmallow creme

Steps:

  • In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, ground almonds, cocoa and baking soda; gradually add to creamed mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle.
  • On a lightly floured surface, roll out dough to 1/16-in. thickness. Cut with a floured 3-in. gingerbread man cookie cutter. Using a floured 3/4-in. heart-shaped cookie cutter, cut a heart from half of the cookies.
  • Place on greased baking sheets. Bake at 375° for 7-9 minutes or until set. Remove to wire racks to cool completely.
  • Spread the bottom of each solid cookie with 1 tablespoon marshmallow creme; gently place cutout cookies over creme. Store in an airtight container. Yield: 20 cookies. To Make Ahead: Dough can be made 2 days in advance. Let stand at room temperature for 30 minutes before rolling out. Cookies can be baked 1 week ahead of time and stored in an airtight container or frozen for up to 1 month.

HOT CHOCOLATE COOKIES



Hot Chocolate Cookies image

Hot cocoa without the mug! These tasty treats start with chocolate chip cookie mix and end with mini marshmallows and hot cocoa.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 40m

Yield 30

Number Of Ingredients 5

1 pouch Betty Crocker™ chocolate chip cookie mix
1/2 cup butter, softened
1 egg
2 envelopes (1 oz each) instant hot cocoa mix and 2 envelopes (0.2 oz each) marshmallows (from 1 box marshmallow lovers hot cocoa mix with marshmallows)
Powdered sugar or unsweetened baking cocoa, if desired

Steps:

  • Heat oven to 375°F. In large bowl, stir cookie mix, butter, egg, 2 envelopes cocoa mix and 1 envelope marshmallows until stiff dough forms. Drop dough by slightly less than tablespoonfuls 2 inches apart on ungreased cookie sheet. Press marshmallows from remaining envelope on tops of dough.
  • Bake 9 to 11 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely. Sprinkle with powdered sugar. Store tightly covered at room temperature up to 1 week, or freeze up to 3 months.

Nutrition Facts : Calories 110, Carbohydrate 14 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 105 mg, Sugar 2 g, TransFat 0 g

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