During the colder months, my youngest and I love to drink hot chocolate. It warms us up, and it's so chocolatey.
I love how this Hot Chocolate Thumbprint cookie recipe reminds me of drinking hot chocolate, with the cocoa powder, vanilla, and sugar, and the frosting is like a cup of hot chocolate topped with whipped cream.
Whisk together the flour and cocoa and set aside.
Cream together butter and sugar in a large bowl.
Beat in the egg, milk and vanilla.
Gradually add flour mixture to butter mixture and mix well.
Cover and refrigerate for at least an hour. Preheat oven to 350. Line baking sheet with parchment paper or silicone mat.
Form into 1" balls and place about 2" apart on prepared sheet. Using your thumb, make an indentation in each ball.
Bake for 10-12 minutes or until center is set. Allow cookies to cool.
Cream butter and vanilla with a mixer until fluffy. Gradually add in powdered sugar until incorporated. Fold in marshamallow creme.
Transfer to piping bag with a round tip. Frost each cookie.
Hot Chocolate Thumbprint Cookies Recipe
You'll be thinking about sitting down with a nice cup of hot chocolate on a cold winter day with each bite of this Hot Chocolate Thumbprint cookies recipe - with hints of cocoa and vanilla.
Ingredients
Cookies:
- ½ cup softened Butter
- ⅔ cup Sugar
- 1 Egg
- 2 tablespoon Milk
- 1 teaspoon Vanilla
- 1 cup Flour
- ⅓ cup Cocoa Powder
Icing:
- ½ cup softened Butter
- 1 cup Powdered Sugar
- 3½ oz Marshmallow Creme
- ¼ teaspoon Vanilla
Instructions
- Whisk together the flour and cocoa and set aside.
- Cream together butter and sugar in a large bowl.
- Beat in the egg, milk and vanilla.
- Gradually add flour mixture to butter mixture and mix well.
- Cover and refrigerate for at least an hour.
- Preheat oven to 350.
- Line baking sheet with parchment paper or silicone mat.
- Form into 1" balls and place about 2" apart on prepared sheet.
- Using your thumb, make an indentation in each ball.
- Bake for 10-12 minutes or until center is set.
- Allow cookies to cool.
- Cream butter and vanilla with a mixer until fluffy.
- Gradually add in powdered sugar until incorporated.
- Fold in marshmallow creme.
- Transfer to piping bag with a round tip.
- Frost each cookie.
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