Hot Chocolate Sandwich Cookies
Votes: 1
Time: 3 hours 50 minutes
Complexity: easily
Servings: 24
Complexity: easily
Servings: 24
Nutritional value per serving:
Calories 178, total fat 8 G., saturated fats 5 G., proteins 2 G., carbohydrates 25 G., fiber 1 G., cholesterol 31 mg, sodium 66 mg, sugar 14 G.
Calories 178, total fat 8 G., saturated fats 5 G., proteins 2 G., carbohydrates 25 G., fiber 1 G., cholesterol 31 mg, sodium 66 mg, sugar 14 G.
Leftover hot chocolate or cocoa mix can transform ordinary sugar cookies into a festive treat. Here's a hack for making neat, round cut-out cookies: save that cardboard paper towel roll; cut it down one end, place a dough log inside, and freeze or store. Decorate the finished cookies in a hot chocolate-inspired style with marshmallows and melted dark chocolate.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup of sugar
- 2.5 cups premium flour
- 3/4 cup hot chocolate or cocoa mix
- 0.5 tsp fine salt
- 1/4 tsp baking powder salt
- 165g unsalted butter, cut into small pieces, at room temperature
- 2 large eggs, lightly beaten
- 1 tsp vanilla extract
- 12 marshmallows, cut in half
- 100 g dark chocolate, chopped into pieces
- 1 teaspoon of honey
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Cooking the dish according to the recipe:
- In a food processor, pulse the sugar until finely ground. Add the flour, hot chocolate mix, salt, and baking powder and mix thoroughly. Add the butter and pulse until it's incorporated into the flour mixture and the mixture resembles wet sand. Add the eggs and vanilla extract and pulse until the dough forms large clumps.
- Place the dough on a clean work surface and knead it a few times to form a ball. Divide the dough in half and shape each half into a log approximately 20 x 4 cm (8 x 1.5 in). Wrap each log in a piece of parchment paper and twist the ends tightly. Freeze until firm, about 2 hours (can be stored for up to 1 month).
- Position oven racks in the upper and lower thirds of the oven and preheat to 350°F (175°C). Line 2 baking sheets with parchment paper.
- Slice 1 log of dough into 1/4-inch-thick slices (you should have about 24 rounds). Arrange 12 slices on each prepared baking sheet and bake until the cookies are opaque and hold together when lifted with a metal spatula, about 12 minutes. Let cool on the baking sheet until firm enough to transfer to a wire rack and cool completely. Repeat with the second log of dough.
- Place 24 cookies, bottom side up, on a baking sheet. Place a marshmallow half in the center of each cookie. Bake until the marshmallows are puffed and heated through. Carefully top with the remaining cookies to create sandwiches. Let the marshmallows cool on the baking sheet.
- In a microwave-safe bowl, combine the chocolate and honey and heat in 30-second intervals, stirring, until smooth. Using the back of a spoon or a small spatula, spread a small amount of chocolate icing onto each sandwich cookie. Cookies can be stored for 2 days at room temperature in a tightly sealed container..
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