Hot Chocolate Thumbprint Cookies

• Produce

  • 1 Andes mint bits

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 1/4 cup All-purpose flour
  • 1/4 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1/2 cup Cocoa powder
  • 1/2 tsp Salt
  • 1/2 cup Semi-sweet chocolate chips
  • 1 Sprinkles
  • 1 cup Sugar
  • 1 1/2 tsp Vanilla extract

• Oils & Vinegars

  • 1/2 tsp Vegetable oil

• Nuts & Seeds

  • 1 Nuts

• Drinks

  • 1/4 tsp Espresso, powder

• Dairy

  • 1/2 cup Butter
  • 1 tbsp Milk

• Desserts

  • 9 Marshmallows, large
  • 1 Toffee bits

Found on alattefood.com

Ingredients

• 1/2 cup butter, softened
• 1 cup sugar
• 1 egg
• 1 1/2 tsp vanilla extract
• 1 1/4 cup all purpose flour
• 1/2 cup cocoa powder
• 1/2 tsp salt
• 1/4 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp espresso powder
• 1 Tbsp milk (any kind)
• 9 large marshmallows cut in half (18 halves)
• 1/2 c semi-sweet chocolate chips
• 1/2 tsp vegetable oil
• Sprinkles
• Andes Mint Bits
• Toffee Bits
• Nuts

Directions

• Preheat oven to 350 and line a baking sheet with parchment paper.
• With a mixer, beat butter and sugar until light and fluffy. Add in the egg and vanilla. Beat.
• Once mixed, in a small bowl, sift cocoa powder, flour, espresso powder, baking soda, baking powder, and salt together. Slowly add dry ingredients into the wet. Mix until combined.
• Add in milk and mix until combined. The dough will be thick.***
• Roll dough into 1-2 Tbsp sized balls (depending upon how big of cookies you want). Once on the cookie sheet, press your thumb into the center of the cookie (the edges will crack slightly).
• Bake cookies for 8 minutes.
• Pull cookies out and press marshmallows in the thumbprint-centers. Bake for 2-3 more minutes, or until cookies are done and marshmallows have begun to puff up.
• While the cookies are cooling, with a double broiler (or microwave), melt chocolate chips and vegetable oil together.
• Once melted, spoon a little bit onto each cookie. If you want to add any chocolate drizzles, put some chocolate in either a piping bag or a small sandwich bag with the tip cut off and drizzle over cookies.
• Add toppings to your liking. Allow chocolate to set, about 30-60 minutes at room temperature.
• Enjoy with milk!