Snowman Top Hat Cookies

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1/2 tsp Baking soda
  • 8 oz Chocolate chips, semisweet
  • 2 tbsp Cocoa powder, unsweetened
  • 1/4 tsp Salt
  • 3/4 cup Sugar
  • 1 tsp Vanilla extract, pure

• Bread & Baked Goods

  • 48 Candy cane cupcake toppers, Mini

• Snacks

  • 2 lbs Chocolate melting wafers

• Dairy

  • 10 tbsp Butter

• Desserts

  • 1 Christmas nonpareils
  • 48 Marshmallows

Found on number-2-pencil.com

Ingredients

• 1 1/2 cups of all-purpose flour
• 2 tablespoons of unsweetened cocoa powder
• 1/2 teaspoon of baking soda
• 1/4 teaspoon of salt
• 10 tablespoon of butter, cut into pieces
• 8 ounces of semisweet chocolate chips (about 1/3 a cup)
• 3/4 cup of sugar
• 1 large egg
• 1 teaspoon of pure vanilla extract
• 48 marshmallows (youll need two bags)
• 2 pounds of chocolate melting wafers
• Christmas Nonpareils
• 48 Mini Candy Cane Cupcake Toppers

Directions

• Line baking sheets with paramagnet paper and set aside.
• Preheat oven to 350 degrees.
• In a medium bowl, whisk together flour, cocoa powder, baking soda and salt.
• In a microwave safe bowl, melt butter and chocolate chips together until smooth. Melt for 30 second, then in 10 second intervals so that chocolate does not burn.
• Add sugar, egg and vanilla to chocolate mixture and whisk until smooth.
• Pour chocolate and sugar mixture into dry ingredients and stir until smooth.
• Measure 1/2 tablespoon of cookie dough and roll into balls.
• Gently flatten cookie dough balls into disc shape.
• Bake about eight minutes,
• Remove cookies and immediately press marshmallow on top of cookie.
• Once cookies are baked, melt chocolate wafers according to package directions
• On a wire rack, spoon chocolate over cookies.
• Sprinkle with nonpareils and add candy cane decorations.
• Let dry until chocolate is set.

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