I cannot tell you enough times how much people love to receive homemade Christmas cookies.These hot chocolate cookies, like your favorite drink in cookie form, are filled with plenty of chocolate, cinnamon and coffee flavor then topped with marshmallows and a caramel drizzle. If you’re feeling extra festive, make a double batch and share these with your friends and neighbours. Once you thaw them, they will taste just as fresh, and be just as soft, as the day you first baked them. They will come out of the freezer looking just like they did when you put them in there. You can freeze these cookies for up to three months. The goal is to keep all of that cookie freshness locked in! (I use thesequite often when freezing baked goods.) I like to place a sheet of plastic wrap over the top of the container before pushing the lid on. You’ll want to ensure a very tight fitting lid too. But, if you plan to freeze these cookies, use a food-safe container that can be frozen. These cookies will stay fresh for about 3-5 days in a covered container and in a cool place. Click on the image below to see each collection all on one page with links to each recipe! The first, is my 12 Bundt Cakes of Christmas, and the second is my 12 Biscotti of Christmas. Ingredients 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. That’s why I have two more Christmas-themed collections you might want to consider. In some cases, we want more than a cookie. You can add some mini marshmallows to the tops of the cookies right after baking. To do so, simply omit the cocoa powder and bake as per the instructions. Yes, avoid the whole sifting step by using hot cocoa mix without marshmallows. Add egg and vanilla extract and beat until well combined. In a large bowl, cream together the butter and brown sugar until well combined and fluffy. In a medium bowl, whisk together flour, baking powder, salt and hot cocoa mix. One last variation is to leave this cookie as a regular hot chocolate cookie and not a double chocolate cookie. Line baking sheets with parchment paper or silicone mat. In a separate bowl, combine flour, hot cocoa mix, cocoa powder, instant coffee, baking soda, and salt. In a medium bowl, cream butter and brown sugar together until light and fluffy. Why not try substituting the vanilla extract with peppermint extract? Then, just before baking, add a sprinkling of crushed candy canes on top along with the marshmallow bits and chocolate chips! Place the marshmallows in the freezer while you make the cookie dough. Secondly, you can make this cookie a little more Christmasy should you wish to do so. First, you can leave out the marshmallows and just have yourself the most delicious, moist, chocolaty, cookie ever! There are a few things you can do to change the cookie should you wish to do so. Just click on the image below and you’ll find the full series for that volume all one page! Did you know that I’ve been posting a 24 Cookies of Christmas series for a few years now? There are over 100 Christmas cookie recipes that you can find right here at Lord Byron’s Kitchen! To make it easier to find, I have created a page for each series.
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