HOT COCOA COOKIES

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HOT COCOA COOKIES

These cookies are so good, and you get all the flavors of a cup of hot cocoa in a crunchy, chocolaty, gooey cookie.  These would be a great addition to any party, or table.  They would make great gifts for neighbors, family, or as a Hostess gift.  They’re easy to make, and everyone will love them.  Make sure you put these in your favorites!

HERE’S WHAT YOU NEED TO MAKE HOT COCOA COOKIES:

• 1 stick of butter
• 3 eggs
• 2 teaspoons of Vanilla
• 1 1/4 cups of Brown Sugar
• 1 1/2 cups of Flour
• 1/4 cup of cocoa
• 1/4 teaspoon of salt
• 1 1/2 teaspoons of baking powder
• 1 package of Hershey’s Hot Cocoa Kisses
• 1 package of mini marshmallows
• 5 squares of White chocolate almond bark – melting chocolate
• 1 package of chocolate sprinkles

HERE’S WHAT YOU DO:
In the mixing bowl of a stand mixer, using the whisk attachment, cream the butter and brown sugar until smooth and creamy.  Add the eggs and vanilla and mix well.  In a separate bowl, add the flour, cocoa, salt, and baking powder, and stir well to blend.  Add the flour mixture a little at a time to the mixing bowl, and blend between additions.  When all the flour is added, stop the mixer and scrape down the sides of the mixing bowl, and mix again to blend all the ingredients. 

Line a cookie sheet with parchment paper and roll the cookie dough in about Tablespoon size balls, and place on the parchment paper.  Bake the cookies at 350 degrees for 18 – 20 minutes, or until they’re light golden brown on the edges. While the cookies are baking, unwrap the Hershey’s hot cocoa candy kisses, and set aside.  When cookies are baked, remove the cookies from oven, and immediately place a Hershey’s Hot Cocoa KISS in the middle of each cookie, while they’re still hot, and press the candy kiss down into the cookie.  When all the cookies have a candy kiss in the middle, place about three of the mini marshmallows on top of the melted candy kiss.  Set cookies on a wire rack to completely cool.

When cookies are cool, place the chocolate sprinkles in a shallow dish, and set aside.  Melt the White chocolate almond bark in a microwave safe dish, at about 10 – 15 second intervals in the microwave, stirring in between.  When the white chocolate is melted, dip the cookie bottoms in white chocolate, and then immediately in the chocolate sprinkles, and place on parchment paper for the chocolate to harden, or set, about 1 to 2 hours.  Serve immediately, or, place cookies in an airtight container.  Enjoy!

Makes approximately 24 cookies.
Cookies may be kept up to 5 days.

NOTE:  If you have not worked with Chocolate, or White Chocolate Almond Bark before, here’s just a couple of tips; it’s found on the baking isle near the chocolate chips section, and with the melting chocolates.  It has nothing to do with Almonds, does not contain them, but that’s what it’s called.  It’s a great meting chocolate, with a really good flavor, and it easy to work with.  If you left it a little too long in the microwave, just add about a Tablespoon of cream to the chocolate – white, or milk chocolate – and stir well.  You may need to place it back in the microwave for 10 – 20 seconds and stir again to thin the chocolate.