Tag Archives: Hot Chocolate

Hot Chocolate Cookies

This may sound like a weird thing to post in the middle of summer, but it was freezin’ cold yesterday!  It required sweaters, multiple pairs of pants, socks, and blankets in order to sit outside and read my Kindle by morning light.

So you can imagine how happy I was, since I’ve been fiending for fall since April hit.

I know, I’m a crazy person.  But Fritz made the whole family some hot chocolate, and I was inspired.  I needed hot chocolate in cookie form.  Immediately.

I searched the web for a few recipes, but didn’t find any that I really liked so experiment, I did.  I also had limited ingredients on hand (we are on vacation, after all), so I was pleasantly surprised when this recipe turned out just loverly.

Hot Chocolate Cookies (makes a dozen cookies) Printable Recipe Card

  • 1/2 C sugar
  • 1/3 C butter
  • 1 egg, room temperature
  • 1/8 C milk
  • 1/2 C whole-wheat flour
  • 1/2 C old-fashioned oats
  • 1 t baking soda
  • sprinkle of salt (probably around 1/8 t)
  • 1/2 C hot cocoa mix (not unsweetened cocoa powder)
  • 1/2 C choc0late chips (optional–use as a glaze or in the cookies if you want!)
  • 6 large marshmellows, cut in half vertically

This recipe is fairly simple.  Preheat the oven to 350 degrees.

Cream the butter and sugar together until light and fluffy, then add the milk and egg.  Beat until blended, and sprinkle in the remaining ingredients, except the marshmallows (and chocolate chips if using for a glaze).  Mix until just blended.

Drop large spoonfuls onto a lightly greased baking sheet (I used two, since the cookies spread out and puffed up quite nicely!).  Bake for 6-8 minutes on the middle rack until they just begin to set. 

Remove the baking sheets from the oven and press a marshmallow half, cut side down, into each cookie.  Place the cookie sheets on a higher rack and turn on the broiler.  Watch carefully and remove the cookies after the marshmallows puff and turn a beautiful golden brown (about a minute).

If you used the chocolate chips in the cookies, then you are done.  Otherwise, carefully melt the chips in the microwave at low power for a few seconds at a time, then drizzle the melted chocolate over the top.

Enjoy with a cold glass of milk or a steaming mug of hot chocolate.

Fritz and his dad later heated some cookies up in the microwave to be topped with ice cream, and declared that a true success.

What I like about these cookies is that they are not too sweet–even with the marshmallow and chocolate chips.  You’ll still probably want to eat only one, maybe two, but you won’t be overwhelmed with a sickly sweetness of bad hot chocolate mix–I promise. 

I also like the slight chewiness from the oats.  But you guys know how I feel about oats in any form (very, very good, in case you actually don’t know).

And here’s part of the gorgeous sunset from last night!  Isn’t it beautiful? 

Today the weather is back up in the 80’s and I am subsequently enjoying a nice left-sided pink sunburn from when I fell asleep at the lake after our run this morning (2.5 miles–but not all continuously).  Have a peaceful day!

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Filed under Desserts

Mexican Hot Chocolate Spiced Almonds

Fritz and I both have a sweet tooth.  Luckily for me, I can usually distract mine from chocolate and candies with fruit–Fritz, not so much.  He says he doesn’t even have a real sweet tooth, more of a “snack tooth”.  The kid loves to snack. Like, he really loves a snack.

Instead of fighting this primal need of his, I try to keep the cupboards stocked with healthy snacks–granola bars, nuts, pumpkin seeds, yogurts, peanut butter, etc.  A lot of snack choices = a happy Fritz.  (This is supplemented by my parents generously supplying him with extra-large bags of peanut M&Ms, of course).

I decided to make a sweet snack that would still be healthier than say, chips, but still have that grab-a-handful-on-the-way-by appeal that a true snack has.  I was looking through Vegetarian Times and stumbled upon the perfect easy snack recipe–Cocoa-dusted Glazed Almonds.  After I made them, I renamed them because they reminded me exactly of Mexican hot chocolate–sweet, spicy, and perfectly satisfying.

 Here’s the recipe for you to try:

Mexican Hot Chocolate Almonds

  • 3 T maple syrup
  • 2 T brown sugar, firmly packed
  • 1 t salt
  • 1/2 t cayenne pepper
  • 1/4 t cinnamon
  • 2 C raw almonds
  • 1 1/2 T unsweetened cocoa powder

Preheat the oven to 325 degrees and line a cookie sheet with parchment paper.

Combine everything except the almonds and the cocoa powder into a saucepan over medium heat and bring to a simmer.  Add the almonds, and cook for three minutes, constantly stirring.

Pour onto the prepared baking sheet, and spread them out into a single layer–this takes a little effort, ’cause they are very sticky at this point!

Bake in the oven (middle rack) until the syrup around the almonds turns a darker brown, about 20 minutes.  Keep your eye one these, because nuts burn fast in the oven and there’s no way to turn back once you’ve gone too far!  When finished, remove from the oven and allow to cool completely.  Meanwhile, place the cocoa powder into a resealable bag.  When the almonds are cool, break them apart and toss ’em in the bag until they are dusted with cocoa.

Enjoy!

These almonds were a tremendous success.  They have a surprisingly complex flavor but it melds perfectly with the cocoa powder.  When I was just making the syrup, I was worried it was too salty and too spicy, but once you taste the toasted almonds with it–perfection.  These went pretty quickly.

And they go perfectly with a glass of milk.

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Filed under Snacks