Wednesday, February 8, 2012

Care for a cup of hot coco?

The problem with hot chocolate is that it can spill everywhere.

My solution: turn it into a cookie.

Yeah... I pretty much turn everything into cookie form. I like cookies.

They were pretty good. Nice and chewy. No spillage. 

Recipe for Hot Coco Cookies
1 cup margarine, softened
1 cup white sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/3 cup unsweetened cocoa powder
1 cup marshmallows
2 cups semisweet chocolate chips

1. Preheat the oven to 350 degrees F (190 degrees C). Grease cookie sheets.
2. In a medium bowl, cream together the margarine, white sugar and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Sift in the flour, baking soda, salt and cocoa powder; mix well. Stir in the chocolate chips.
3. Roll tablespoonfuls of dough into balls and place them one inch apart onto the prepared cookie sheets.
4. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.

Recipe from here.

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