Hot Cocoa Cookies to Enjoy with Hot Chocolate

It's that time of year again to plan our holiday menus. Do you bake your family favorites each year or do you like to try new recipes? Most of mine are passed down through generations of my family. As I bake them, I  picture my Mom or Grandmas in their kitchens baking cookies in preparation for the family.  

Occasionally I will make a new cookie recipe. If you love hot chocolate like I do, you might like this easy recipe I found on Kraft Recipes . You need 20 minutes prep time and the following ingredients.

2 (4 oz.) packages Baker's semi -sweet chocolate, divided.

3/4 cup butter

1 1/4 cups sugar

2 eggs

1 3/4 cups flour

1/2 teaspoon baking powder

3 tablespoons milk

17 Kraft Jet-Puffed marshmallows, cut in half

Chop 6 oz. chocolate and place in a medium microwaveable bowl with the butter on high for a minute or until the butter is melted. Stir until chocolate is melted and well blended.  Stir in the sugar and eggs and mix well.  Next add the flour and baking powder and mix well. The mixture will be very soft. Refrigerate for 2 hours.

Heat oven to 350.  Roll tablespoons of dough into balls about 1 1/4 inches in diameter.  Place 2 inches apart on baking sheet lined with parchment paper or sprayed with cooking spray.  Bake 8-9 minutes or until no longer shiny.  The cookies will still be soft.  Immediately, top each cookie with marshmallow half, cut side upside down.  

Bake another 1-2 minutes until the marshmallows start to puff up.  Cool 5 minutes on baking sheet and carefully transfer to aluminum foil sheets to finish cooling.

Melt the remaining chocolate as directed on the package, stir in milk.  Drizzle over the marshmallow tops.  Refrigerate until the chocolate is firm. 

 

*I place my cookies to chill in my garage for a short time,  In the winter, it's not a problem chilling with this method if you live in the Midwest!

Happy Baking!

Welcome Back Pumpkin

It seems each Fall, my love for pumpkin EVERYTHING comes out!  I bring out my pumpkin candles, begin baking pumpkin scones, pumpkin bread, pumpkin cookies (my Mom loved this recipe and baked it for years for us), and we all make a date to gather at our local pumpkin farm for hayrides, and try to make our way through the corn maze.  Everyone chooses their favorite pumpkin for carving (or in some cases, painting).  It wouldn't be a visit to the pumpkin farm without picking out a favorite homemade jam or jelly,  salsa, or my favorite, the taffy apples.  Do you have a favorite Fall tradition?

I posted the recipe for my Mom's pumpkin cookies below.  Enjoy!

Photo Cookie Madness

King Arthur Flour
Check out kingarthurflour for recipes

King Arthur Flour

Once Upon a Chef
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Mom's Pumpkin and Chocolate Chip Cookies

4 cups unsifted flour, 2 cups quick oats, uncooked, 2 teaspoons baking soda, 2 teaspoons ground cinnamon, 1 teaspoon sat, 1 1/2 cups soft butter, 2 cups firmly packed brown sugar, 1 cup granulated sugar, 1 egg, 1 teaspoon vanilla, 1 (16 oz.) can pumpkin, 1 cup semi sweet chocolate chips

Combine flour, oats, soda, cinnamon and salt and set aside. Cream the butter and gradually add sugar, beat until light and fluffy.  Add the egg and vanilla.  Combine with the dry ingredients and pumpkin.  Drop on ungreased baking sheet (I like to use a sheet of parchment paper on the baking sheet to prevent burning the cookies) 3 inches apart.  

Bake at 10-12 minutes at 350.

*Happy birthday to my mother in law Dorothy.  You are missed more than I can say.