Hot Chocolate Cookies

The Hot Chocolate Cookies are soft and delicious! Enjoy the creamy taste of hot chocolate in cookie form! These cookies are made with hot chocolate mix right in the dough! Each cookie is loaded with chocolate chips and mini marshmallows to complete the cookie. Just like hot chocolate these Hot Chocolate Cookies are perfect for any chilly day!

But really perfect for any time of the year!

I love having homemade cookies in the cookie jar. For a sweet treat or a little snack for the kids. These have become my kiddos favorite cookies. They love hot chocolate and love it in cookie form also!

These cookies are really easy to make. The dough is a basic cookie dough and hot chocolate mix is simply added into it. They aren't overly chocolatey but just the right amount for that hot chocolate taste!

Use chocolate chip or chocolate chunks. I used a combination of regular chocolate chips and also the mini ones.

When it comes to the hot chocolate, use any brand you'd like. I used the Swiss Hot Chocolate with Marshmallows. You add the packets directly into the cookie mix.

Scoop out your cookie dough out on the pan. I love using my Small Scoop for scooping out the right amount of dough for baking up cookies.

Top the cookies with a few more Mallow Bits. Either use these Mallow Bits or the dehydrated marshmallows that are in the hot chocolate mix.

After they are baked, let them cool on a wire rack.

Enjoy the mild, but delicious hot chocolate flavor with the super soft centers and slightly crisp edges. Yummy hot chocolate in cookie form, Hot Chocolate Cookies.

Hot Chocolate Cookies

PRINTABLE RECIPE HERE

Ingredients for Hot Chocolate Cookies

1 cup butter, softened 

1 cup sugar

2/3 cup brown sugar

2 eggs

1 tsp vanilla 

3 1/4 cups flour

4 packages hot chocolate mix with mini marshmallows (reserve the mini marshmallows for later)

1 tsp salt

1 tsp baking soda

2 tsp baking powder

1 cup chocolate chips
1/4 cup Mallow Bits (to top the cookies before baking) 

Directions for Hot Chocolate Cookies

1. Using a stand mixer, mix the butter, sugar, and brown sugar together until light and fluffy. Then add the eggs and vanilla and continue to mix until well blended. 

2. Add the flour, hot chocolate packet contents, salt, baking soda, and baking powder and gradually beat the dry ingredients into the butter mixture. 

3. Stir in the chocolate chips 

4. Cover and chil for 30 minutes. 

5. Drop dough on baking sheets 2 inches apart when ready to bake. Top each with the Mallow Bits

6. Bake at 350 degrees for 10 to 12 minutes. Cool on wire rack. Enjoy! 

Other cookie recipes:

Oatmeal Raisin Cookies 

Chocolate Crinkle Cookies 

Macarons with Vanilla Buttercream

This post is sponsored by the Glass Barn, Indiana Soybean and Corn Farmers but all thoughts and opinions are my own

Red Velvet Brookies

Are you looking for a fun and super flavorful dessert for Valentine's Day? Give these Red Velvet Brookies a try! They are delicious! You can't go wrong with red velvet and chocolate chip cookie dough.

Red Velvet Brookies are such a fun treat for Valentine's Day bringing a fun twist to some ever favorite desserts. A cookie and a brownie in one, creating a Brookie, the best of both worlds!

Although, it's not quite Valentine's day yet, but it's that time of year when all things pink and red start popping up in all kinds of stores and online right after Christmas.  Some things I think about when it comes to Valentine's Day is chocolate, sweets, and the color red. This sweet treat ties them all together and is packed full of flavors. This dessert is deliciously comforting just like red velvet brownie and chocolate chip cookies should be.

These Brookies are perfect for the lovely holiday, but they can be made any time for sure.

This recipe features the new Bailey's Original Irish Cream Baking Chips and adding mouth watering flavors of Bailey's Original Irish Cream.

Be sure to enjoy these with a glass of milk. They are decadent and delicious!

Red Velvet Brookies

PRINTABLE RECIPE HERE

Ingredients for Red Velvet Brookies 

For the Red Velvet Brownies: 

1 box Red Velvet Cake Mix 

1/4 cup vegetable oil

1/3 cup milk 

1 egg 

For the Chocolate Chip Cookies: 

1/2 cup cold butter 

3/8 cup brown sugar

3/8 cup sugar

1 egg 

1 tsp vanilla

1/2 tsp salt

1/2 tsp Clabber Girl Baking Soda

1/2 tsp Clabber Girl Baking Powder

1 1/4 cups flour

1 cup Bailey's Original Irish Cream Baking Chips

For the Chocolate drizzle: (optional)
1/2 cup Bailey's Original Irish Cream Baking Chips

Directions for Red Velvet Brookies

1. Line a 9 x 13 with parchment paper or grease it well and set aside. 

2. In a large bowl, mix together the red velvet cake mix, vegetable oil, milk, and egg until well blended. A smooth, thick batter forms. 

3. Spread the batter in the parchment lined/greased baking dish. The batter is thick and sticky, it was helpful to spray the spoon used to spread the batter in the dish. Set aside. 

4. Using a stand mixer, beat together the butter, sugar, and brown sugar together until nicely smooth and creamy. 

5. Add in the egg  and continue to mix. 

6. Add in the Clabber Girl Baking Soda, Clabber Girl Baking Powder, vanilla, and salt and mix well. 

7. Add the flour and mix until the dough forms. 

8. Add the Bailey's Original Irish Cream Baking Chips and mix in gently with a wooden spoon. 

9. Add small spoonfuls of the cookie dough on top of the brownie batter in the baking pan. Gently spread out until the brownie batter is completely covered to create the top later of the brookies. 

10. Bake at 350 degrees F for 35 to 40 minutes, until lightly browned on top and toothpick comes out clean. 

11. Let cool for 15 minutes until cutting and serving. Cut into small square bars.

12. For extra chocolate goodness, place 1/2 cup of Bailey's Original Irish Cream Baking Chips in a glass dish and melt in the microwave for 30 seconds at a time, stirring in between until melted. Using a fork, drizzle over the Brookie squares.

This post is sponsored by Clabber Girl but my

 thoughts/opinions are always 100% my own

Oatmeal Raisin Cookies

These Oatmeal Raisin Cookies are thick, soft, and chewy. They are loaded with oats, raisins, and delicious flavor. This old fashioned cookie has the perfect texture and soft flavors of cinnamon and raisins. It is sure to be a tried and true oatmeal raisin cookie recipe for your recipe box.

There are so many different types of cookies, but when I think of my favorites, I often feel like I like the simple classics the best! I have always been a huge fan of oatmeal cookies because there are so many things you can mix together for yummy cookies. But this classic Oatmeal Raisin Cookie would be at the top of the list.

This recipe is super easy to make and the cookies always bake up beautifully. The oat to raisin ration is perfect balanced, with a nice addition of cinnamon to tie this cookie all together.

We just had our county 4-H fair a few weeks ago. My oldest son is in his second year of 4-H and shows swine and poultry, so we camp out at the fairgrounds for the week. I always like to have a lot of snacks for the kids, and sometimes their friends too, to come and grab throughout the day. I made up a few different types of cookies for the week, with this Oatmeal Raisin Cookie being one of them.

Oatmeal Raisin Cookies 

PRINTABLE RECIPE HERE

Ingredients for Oatmeal Raisin Cookies 

1 cup butter (softened) 

1 1/2 cup brown sugar

2 eggs

2 cups flour

1 tsp Clabber Girl Baking Soda

1 tsp Clabber Girl Baking Powder 

1/2 tsp cinnamon

2 cups oatmeal (quick cooking oats) 

1 cup raisins

Directions for Oatmeal Raisin Cookies 

1. Cream and beat together the butter, brown sugar, and eggs in a stand mixer or large mixing bowl. 

2. Mix together the flour, baking soda, baking powder, cinnamon, and oatmeal in a separate bowl. 

3. Add the flour mixture to the creamed mixture and blend all together in the stand mixer or with a handheld beater. 

4. After the two mixtures are well combined, add the raisins and mix in gently with a spoon. 

5. Drop teaspoons full of cookie dough onto a lightly greased or lined with Parchment Paper cookie sheet. 

6. Bake at 350 Degrees for 10 to 12 minutes. Remove from oven before they get too brown. 

7. Cool on the cookie sheet for a few minutes before transferring to a cooling rack. 

Enjoy!

  

This post is sponsored by Clabber Girl but my

 thoughts/opinions are always 100% my own

Macarons with Vanilla Buttercream Filling

Macarons are a fun French treat that adds brightness to your day with the rainbow of cheerful colors they have. These little cookies have a perfected look and a crisp/chewy texture with sweet flavor. Specialize them even more with a variety of different flavors between the cookies and the filling. Whether you are celebrating a bridal or baby shower, wedding, or just because, macarons are a delightful addition to any celebration or everyday! You can't go wrong with these Macarons with Vanilla Buttercream Filling.

Macarons can be temperamental, but don't be feared. Once you figure out their texture, its response to your oven, how they react to your climate, and have patience when making them, you'll be so excited with them in the end! Macarons are made to impress, their crisp shell and pleasantly chewy inside is exactly what you want.

These little cookies are a lovely treat to enjoy, and can be to make, once you get the hang of it. Give yourself a few tries and you'll be making macarons for all occasions!

Here I am sharing a basic macaron recipe, but there are so many flavor combinations that can be done as well. Enjoy making these cute, elegant, and tasty sweet treat.

Macarons with Vanilla Buttercream Filling 

PRINTABLE RECIPE HERE

Cookie Ingredients for Macarons with Vanilla Buttercream Filling:

3/4 cup Blanched Almond Flour (this is the brand I used and found at our local Walmart)
1 cup Confectioners' Sugar
2 large Egg Whites, at room temperature
1/4 cup Granulated Sugar
Food Coloring Gel

Vanilla Buttercream Filling Ingredients: 

1/4 cup Unsalted Butter, softened
4 cups Confectioners Sugar
1/4 cup Milk
2 tsp Vanilla
1/4 tsp Clabber Girl Corn Starch

Tools to use for Macarons with Vanilla Buttercream Filling 

Pipping bag
Pipping bag tips
Food coloring gel
Parchment paper or Silpat mat

Directions for Macarons with Vanilla Buttercream Filling:

Macaron Cookies:
1. Combine almond flour and confectioners' sugar in a mixing bowl and whisk together. Pass the mixture through a fine-mesh sieve, pressing against it to break up any clumps. Set aside.

2. In a large mixing bowl, add the egg whites and beat using a handheld mixer or a stand mixer. Beat on medium speed until whites get frothy, about a minute. Then add the granulated sugar and beat on high for about 2 minutes until stiff, glossy peaks form, a meringue

3. Using Food Coloring Gel, add a knife tip of color to your your meringue mixture. Mix for only a small amount longer until its well blended. Use more gel for bolder colors.

4. Gently fold in the dry ingredients a little at a time. Repeat until mixture is smooth. It will run a little but not be too runny. Be sure to not over mix.

5. Using a pipping bag with a 1/2 inch round tip, filled with batter to pipe each cookie.

6. Line 2 baking sheets with parchment paper or a silpat mat and pipe batter into 1 inch circles, 1 inch a part. I use a macaron template that I found online for consistency. There are also macaron silpat mats available.

7. Once done piping the circles, tap the baking sheet on the countertop several times to release any air bubbles. Batter will flatten out a little. When lifting up your spatula, the batter should pour with a steadily and settle back down in the bowl.

8. Let batter sit at room temperature for 30 minutes until they for a skin. This is helpful when baking to form the signature macaron feet.

9. Preheat oven to 350 degrees.

10. Bake macarons for 15 to 18 minutes. The cookies should come right off the baking sheet when lifted off. 18 minutes worked best for me.

11. Let cool somewhat then transfer to a wire rack to cool completely.

Vanilla Buttercream Filling:
1. Using a handheld mixer or a stand mixer, cream the butter until soft and smooth.

2. Warm the milk and dissolve the Clabber Girl Corn Starch in it.

3. Add the milk/corn starch, vanilla, and confectioners' sugar a little at a time and mix together until light and fluffy, well blended.

Put together the Macarons: 
1. Using a pipping bag with a round tip, add the buttercream filling.

2. Pipe a swirl of filling on the flat side of the cookies.

3. Top with another cookie, creating a sandwich effect with 2 cookies with filling in between.

A Few Baking Notes:
- Do not overfold as the batter will be too runny, they will spread out and not for the signature feet. Do not under fold as the batter will crack.

- Do not skip the drying time. This will help develop a skin over the batter to create the feet when baking. They should be completely dry to touch before you bake them.

-You may need to adjust your oven temperature down some or shorter baking time depending on your oven to see for sure what works best for you.

-If you have hollow tops, you may need to adjust your oven temperature or baking time.

-Store macarons in an air tight container at room temperature for up to a week.

Enjoy these pretty cookies with their round tops, ruffled feet, and tasty filling between!

This post is sponsored by Clabber Girl but 

all thoughts/opinions are always 100% my own. 

Chocolate Dipped Wafer Cookies

I love making holiday treats for the kids parties and at home. These Chocolate Dipped Wafer Cookies are probably one of the easiest treats to make! They're fun for the kids to help with, tasty, and still somewhat "homemade."

I made these with my daughter for her preschool class party. We used pink wafers with Valentine's Day in mind. We melted white chocolate and dipped one end of the water in the chocolate then set them out on a cookie sheet. We decorated the chocolate them with different fun sprinkles.

So fun and easy to put together.

Choose a color wafer.

Use melted white, milk, or dark chocolate. .

Decorate with sprinkles, small candies, and/or chocolate drizzle to make them festive.

Wrap them up in a treat bag and attach a cute tag for fun gift giving.

Do different variations for Forth of July, Halloween, etc. 

Chocolate Dipped Wafer Cookies

PRINTABLE RECIPE HERE

Ingredients for Chocolate Dipped Wafer Cookies: 

1 package wafer cookies (Strawberry, Chocolate, and/or Vanilla)
1 package chocolate (I like to use Baker's Premium White Chocolate or Nestle Tollhouse Morsels
 Sprinkles, small candies (Valentine's Day, 4th of July, Halloween, Christmas)

Directions for Chocolate Dipped Wafer Cookies: 

1. Place the chocolate in a microwave safe bowl and melt the chocolate until smooth. Microwave on high for 30 minute intervals and stir in between.
2. Line a baking sheet with wax paper so the cookies won't stick when the chocolate has dried.
3. Dip the wafer into the melted chocolate halfway or so.
4. Place the wafer on the wax paper. While the chocolate is still warm add the sprinkles or other decorations.
5. Let chocolate cool completely and enjoy! Place in a treat bag, tie with a ribbon and add a cute tag for fun gift giving.