Toasted Marshmallow Thumbprint Cookies (Pay it Forward

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 1/4 tsp Baking powder
  • 1/2 cup Cocoa
  • 1/2 cup Marshmallow hot chocolate mix, toasted
  • 1 tsp Peppermint extract
  • 1 cup Sugar

• Dairy

  • 1 stick Butter
  • 1 cup Heavy whipping cream
  • 1/2 cup Stonyfield vanilla greek yogurt

Found on thebittersideofsweet.com

Ingredients

• 1 stick butter, room temperature
• ½ cup Stonyfield Vanilla Greek Yogurt
• 1 cup sugar
• 1 egg
• 1 teaspoon peppermint extract
• 2 cups all purpose flour
• ½ cup cocoa
• 1¼ teaspoon baking powder
• ½ cup toasted marshmallow hot chocolate mix
• 1 cup heavy whipping cream

Directions

• Preheat oven to 375 degrees F. Line cookie sheet with parchment paper.
• In mixer add butter, yogurt and sugar. Mix till creamy and smooth.
• Add egg. Continue to mix. Add vanilla.
• Slowly add in flour, cocoa and baking powder.
• Roll into 1 inch balls. Press thumb into center.
• Bake for 10 minutes.
• Allow to completely cool.
• Place mixing bowl and whisk in freezer for 15 minutes.
• Add heavy whipping cream and beat for 2 minutes.
• Add hot chocolate mix and continue to beat until stiff peaks.
• Pipe into cooled cookies.
• Top with toasted marshmallows. Serve and ENJOY!