When I discovered that the 2 ingredients for today’s Improv Cooking Challenge were chocolate and marshmallows, I was excited! They are two great items and my head was spinning with ideas. But then I saw this recipe for Hot Cocoa Cookies in Food Network Magazine, and I had to make them. I’m so glad I did. You will love them! They just scream “Merry Christmas”!
Hot Cocoa Cookies
2 1/4 cups Cake Flour
1/4 cup unsweetened Cocoa Powder
1 teaspoon Baking Soda
1/4 teaspoon Salt
2 sticks Butter, softened
3/4 cup Sugar
1 Egg
1 teaspoon Vanilla
1/2 cup Marshmallow Cream
Preheat oven to 350 degrees.
Mix together the cake flour, cocoa powder, baking soda,
Add the egg and vanilla and beat until incorporated.
Divide the dough in half, wrap it in plastic and
refrigerate for at least one hour, up to 1 day.
Take 1 piece of dough out of the fridge at a time. Dust it generously with flour, and roll it out between 2 sheets of parchment paper. Roll to 1/8″ thickness. 
Line your baking sheets with parchment paper. Cut out your shapes with cookie cutters. Refrigerate your cookie cutouts while on the baking sheet for 30 minutes. Refrigerate the scraps until the dough is firm again, then reroll and cut out. 
Bake for 10 minutes. Let cool completely. Sandwich cookies with the marshmallow cream. Thanks for joining me today.
Check below for all the other great recipes from the Crazy Cooking Challenge.
hi there,
The Freshman Cook started as a place to keep track of recipes I wanted to make again. Somewhere along the way, it grew into a collection of meals that friends requested, desserts that disappeared too quickly, and weeknight dinners that made life a little easier.
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