Last year, I sent cookies to the same three people who sent me cookies, but this year, I sent cookies to different people than I received cookies from– so I was able to interact with six bloggers instead of three- yay!!!
Here are my cookies (and my cork Christmas trees):
All the cookies were amazing– AMAZING. I tried my best not to eat them all at once. And I was very good until last Saturday when I was in a Christmas parade and didn’t eat anything until 2 pm. Then all bets were off– and I devoured many of these cookies. The perfect breakfast/lunch/snack,
I made hot cocoa cookies, and the recipe was adapted from Two Peas and Their Pod. I love marshmallows! And these cookies were great because they were small but still packed with flavor and soft in the middle.
Yay for another successful Food Blogger Cookie Swap!
- 1/2 cup butter
- 2 cups semi-sweet chocolate chips
- 1 1/2 cups flour
- 1/4 cup hot cocoa mix (this was about three packets)
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup light brown sugar
- 3 large eggs
- 2 tsp vanilla
- 1/2 bag mini marshmallows
- Servings: about 50 cookies
- Difficulty: easy
Preheat oven to 325 degrees. Prepare baking sheets and set aside.
Melt butter and chocolate chips over low heat in a small saucepan (you can microwave the two to melt too). Stir until combined and smooth. Set aside to cool.
In a mixer, cream together brown sugar, eggs, and vanilla. Slowly add in flour, hot cocoa, baking powder, and salt. Mix in melted chocolate.
Refrigerate cookie dough for about an hour (or overnight).
Using a small cookie scoop, scoop cookies onto baking sheets, leaving some space between them. Bake for about seven minutes (the cookies should start to crack at this point).
While the cookies are baking, cut some mini-marshmallows into smaller pieces of different sizes. I rough-chopped about 1/4 of the marshmallow bag.
Take cookies out of oven. Press in one whole mini-marshmallow and a couple other mini-pieces. Bake cookies for about another four minutes.
Let the cookies cool and enjoy!