There is nothing I like better on a cold day than a warm cup of hot cocoa while I sit by the fire. This recipe is inspired by my favorite warm drink. Using the Basic Chocolate Cookie recipe, you can easily sink off to simpler times by adding some marshmallow creme and melted milk chocolate.
Simply follow the Basic Chocolate Cookie and let the cookies cool completely. On top of each cookie, drop a teaspoon of marshmallow creme.
Next, proceed to dip half of the cookie into melted milk chocolate.
At this point, I decided to go a step further and sprinkle mini marshmallows on top of the melted chocolate.
I hope you enjoy!
This recipe needs to be a staple in every household. It is so versatile and can be used to create so many different types of cookies. You can add white chocolate chips and nuts, or peppermint candies, or whatever you feel like to really make this recipe your own. However, you want to be sure you use a high quality baking cocoa if you want the cookies to have a real chocolate taste. The lower the quality of cocoa the more artificial the cookie will taste.
1 cup butter, softened
1 cup sugar
1 t vanilla
2 1/3 cups flour
1/3 cup baking cocoa
1 t salt
1 t baking soda
Preheat oven to 375˚. In a mixing bowl, cream together butter and sugar. Beat in egg and vanilla. In a separate bowl, combine flour, cocoa powder, salt, and baking soda. Gradually add the dry ingredients to the creamed mixture. Drop by tablespoons onto cookie sheet and bake for about 12 minutes. Enjoy!
The smell of fresh baked chocolate chips cookies just screams “welcome home” to me. Eating a cookie straight out of the oven with the chocolate melting is pure comfort, especially after a long day. I make this recipe so often it is like second nature to me. In high school, I would take these cookies to my leadership class when we needed a mid semester pick-me-up and all my friends got big bags of cookies for their birthdays. I secretly enjoy eating half the cookie dough before I even place the cookies in the oven. The recipe is super easy, but the key is to use pure vanilla and not artificial. Also, I am partial to using milk chocolate chips, but use your favorite.
1.5 cups butter, softened (3 sticks)
1.25 cups sugar
1.25 cups brown sugar
1 T vanilla
4 cups flour
2 t baking soda
0.5 t salt
2 cups chocolate chip
Preheat oven to 350. Begin by beating the butter in a stand mixer. Cream in both the sugar and the brown sugar. Meanwhile, in a separate bowl combine the dry ingredients. To the butter mixture, add in the eggs one at a time, then add the vanilla and cream until light and fluffy. When the mixture is ready, slowly add in the dry ingredients. Then, mix in the chocolate chips with a spatula.
Scoop dough onto a cookie sheet lined with parchment paper using an ice cream scoop.
Bake in the oven 15-17 minutes until light brown. When you remove them from the oven, allow them to continue to cool on the cookie sheet.
**If you are a peanut butter lover, try substituting the chocolate chips with peanut butter chips then dip the cookies in melted milk chocolate.