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

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

Top 9 Thanksgiving Desserts

The month of November is here. Thanksgiving.  A month we celebrate being Thankful! Time to think about what we will bring to Thanksgiving celebrations with family and friends. Here is a collaboration of delicious desserts from myself and some farmwife friends that are perfect for that Thanksgiving feast.

The fall season is also the harvest season! For many of us we are busy helping bring in the bounty, whether it be directly in the field running equipment to harvest or preparing meals to feed our farmers on a daily basis and everything in between.

Fall season on the farm means a final harvest in the produce fields, harvesting the last of the seasons' vegetables.

Fall season on the farm means preparing for winter so livestock are well cared for. Silage may be chopped and packed, the last cutting of hay may be baled, repairs on barns, fixing fences while the weather is nice.

November, the end of fall season, when all the hard work comes together and looking back at the whole year and can celebrate the growing season. Thankful.

We celebrate with a bounty of food at our Thanksgiving meal. Just like we celebrate bringing our harvest in!

Enjoy these delicious desserts to top off your Thanksgiving meal as we celebrate another year of growing crops and raising livestock.

Pumpkin Pie from Stacy at The Backroad Life

Cake Mix Pumpkin Caramel Cookies from MaryBeth at The Fearless Kitchen

Pumpkin Sheet Cake with Cream Cheese Icing from Liz at Farmwife Cooks

Pumpkin Chiffon Pie from Leah at Beyer Beware

Easy Vanilla Sheet Cake from Jeanette at Fencerow To Fencerow

Pumpkin Chocolate Chip Muffins from Megan at These Old Cookbooks

Pumpkin Pull Apart Bread from Crystal at Chasing Saturdays

Pumpkin Hand Pies from Jent at Farmwife Feeds

Apple Cream Pie from Stacy at The Backroad Life

This post is sponsored by Indiana Soybean Alliance, but all thoughts/opinions are my own. 

Pumpkin Pie

Pumpkin pie, the traditional pie for the Thanksgiving season. All the spice flavors blended together with the sweet pumpkin flavor is just so delicious! Topped off with a dollop of cool whip makes the perfect dessert for the great feast!

Pumpkin pie is right up there as one of my favorite pies along with Apple Cream Pie. I love them any time of year, but especially in the fall season when you can use fresh produce!

Since we grow pumpkins, I always like to make pumpkin puree from some of the pie pumpkins at the end of the season! I love pumpkin flavor stuff, especially baked deliciousness!! AND why let good pumpkin go to waste!!

So even though pumpkin in most popular in the fall season of the year, pumpkin can really be made anytime if the year...another reason why I like to freeze pumpkin puree.

Pumpkin Pie

Ingredients:
3/4 cup sugar
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ginger
1/8 tsp ground cloves
2 eggs
2 cups pumpkin puree (fresh or canned-15 oz. can)
1 can (12 oz. ) evaporated milk
1 unbaked 9 inch deep dish pie crust (or 2 regular crusts) - premade or homemade

whipped cream topping (optional)

Directions:
In a medium mixing bowl add the sugar, cinnamon, salt, ginger, ground cloves and mix together until well blended. In a large mixing bowl add the pumpkin puree, beaten eggs, and evaporated milk and mix together. Add the dry ingredients to the wet ingredients mix together with a hand blender until well blended. Place the pie crust dish on a cookie sheet to prevent any spill over while baking. Pour the pumpkin mixture into the prepared/premade pie crust.

Bake at 425 degrees for 15 minutes. Reduce temperature to 350 degrees and bake for 40 to 50 minutes. Knife check the center of the pie at the end. Cool. Serve with whipped topping.

PRINTABLE RECIPE HERE

Enjoy!!

Old Fashioned Rice Pudding

Rice pudding...such a creamy, healthy, and delicious dessert! Old fashioned comfort food at its best that is very easy to make and turns out so rich and tasty!

This recipe comes from a version of my grandma's recipe and I love the creamy sweetness of it!

There are so many variations of making rice pudding between using different rices and adding different flavors (just cinnamon, different fruits, chocolate, or caramel to mention a few). I love the raisins that is used in the recipe from my grandma.

If you need a simple, easy dessert that is flavorful that can be served warm or when it's cooled down.

The pudding starts out by cooking the rice on the oven, then poured into a casserole dish, and finished in the oven and creates a delicious homemade, old fashioned goodness you'll love.

Old Fashioned Rice Pudding

Ingredients: 
1/2 cup sugar
1/4 teaspoon salt
2 1/2 cups milk, scalded
1/3 cup uncooked rice
1/2 cup raisins
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 teaspoons Clabber Girl Corn Starch

Directions:
Combine the sugar, salt, milk, and rice in a medium sauce pan. While continuously stirring with a whisk, bring the rice mixture a boil. Be sure to not turn up the heat to bring to a boil faster, the rice mixture needs to come to a boil slowly to prevent burn and to start cooking the rice. After the mixture comes to a boil, add the vanilla, cinnamon, and nutmeg and stir in. Transfer the mixture into a greased 1-1/2 quart baking dish and cover with foil. Bake at 325 degrees for 45 minutes, stirring every 15 minutes. Add the raisins, stir them in, cover back up with foil, and bake for 15 minutes more. Enjoy warm or cool.

PRINTABLE RECIPE HERE

Enjoy!!

This post is sponsored by Clabber Girl but my

 thoughts/opinions are always 100% my own