We’re getting in the holiday spirit quite early this year, and that’s to kick off our 2023 Arkansas Living Reader Christmas Cookie Contest!
Visit Arkansas Living 2023 Reader Christmas Cook Website Link to get all the details! Then start baking! (When it’s 95 degrees outside … and we’re an electric cooperative magazine, which is supposed to be encouraging energy efficiency … wait, whose idea was this again?!)
Finalists will have their entries published in our December issue, and each will receive a copy of our fabulous contributor Kat Robinson’s newest cookbook, “The Great Arkansas Pie Book,” for more baking fun. (Speaking of Kat, don’t miss her story on the 40th annual Altus Grape Festival). One lucky grand prize winner will receive a KitchenAid stand mixer!
I’m not eligible to enter, but I’ll still share with you one of my favorite recipes: Hot Cocoa Cookies, adapted from Glorious Treats Website.
Easy version: Buy a chocolate cookie mix (like Betty Crocker), follow package directions, then skip ahead to marshmallow, icing and sprinkles steps.
Enjoy with an iced coffee. It is summer after all!
Happy holidays … er, Fourth of July!
Hot Cocoa Cookies
For cookies:
- 1 stick unsalted butter
- 12 ounces semi-sweet chocolate
- 1 1/2 cups flour
- 1/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 eggs
- 1 1/4 cups brown sugar
- 1 1/2 teaspoons vanilla extract
- 20 large marshmallows, cut in half horizontally
For icing:
- 2 cups powdered sugar
- 1/2 stick butter, melted
- 1/4 cup unsweetened cocoa powder
- 1/4 cup hot water
- 1/2 teaspoon vanilla extract
- Sprinkles (for decoration)
In a saucepan, melt together butter and chocolate, stirring frequently. Set aside to cool slightly.
In a medium bowl, whisk together flour, cocoa powder, baking powder and salt. Set aside.
In the bowl of an electric mixer, beat eggs, brown sugar and vanilla extract on medium speed until combined. Add cooled chocolate mixture, blending until just combined. Gradually add flour mixture, blending until just combined.
Cover dough, and refrigerate at least 1 hour or until firm.
Heat oven to 325. Line 2 baking sheets with parchment paper. Use a tablespoon to scoop dough; roll dough in hands to create balls. Arrange dough about 2 inches apart on baking sheets, then flatten slightly.
Bake cookies for about 12 minutes. While cookies bake, make icing by whisking all ingredients (except sprinkles) in a medium bowl.
Remove cookies from oven. Place a marshmallow half (cut-side down) on center of each cookie. Return cookies to the oven, and bake for another 2-3 minutes. Allow cookies to cool a few minutes before transferring to cooling rack.
Spoon a small amount of icing onto the top of each marshmallow, using back of a spoon to spread it. Top with sprinkles before icing dries. Allow icing to set about 30 minutes before serving.