Servings: 24 cookies
Calories: 110kcal
Cost: $10.00
Equipment
- Piping bag (or zip-top bag)
- Large mixing bowls
- Electric mixer
- Baking sheets
- Parchment paper
- Wire cooling rack
Ingredients
- 1 cup unsalted butter softened
- ¾ cup powdered sugar sifted
- 1 large egg yolk
- 1 tsp vanilla extract
- 2 cups all-purpose flour sifted
- ½ cup unsweetened cocoa powder
- ¼ tsp salt
- 1 cup semisweet chocolate chips melted (for decoration)
- q.s. mini marshmallows for decoration
- q.s. crushed candy canes optional, for decoration
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Beat the softened butter and powdered sugar until light and fluffy (2-3 minutes).
- Add egg yolk and vanilla extract, mixing until smooth.
- In another bowl, whisk together flour, cocoa powder, and salt.
- Gradually incorporate the dry ingredients into the wet mixture until a soft dough forms, being careful not to overmix.
- Transfer dough to a piping bag fitted with a large star tip or use a zip-top bag with the corner snipped off.
- Pipe spirals or “hot cocoa cup shapes” onto prepared baking sheets, spacing them about 2 inches apart.
- Bake the cookies for 10-12 minutes or until edges are just set.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Once cool, drizzle cookies with melted chocolate and top with mini marshmallows and optional crushed candy canes.
- Allow the chocolate to set before serving.
Notes
This recipe is loved for its ease and irresistible taste. A dessert that will showcase your baking talents!
Nutrition
Calories: 110kcal | Carbohydrates: 14g | Protein: 1g | Fat: 6g | Saturated Fat: 3.5g | Cholesterol: 10mg | Sodium: 30mg | Potassium: 20mg | Fiber: 0.5g | Sugar: 6g | Vitamin A: 50IU | Calcium: 5mg | Iron: 0.4mg
Tried this recipe?Let us know how it was!