Lovin' From the Oven

Day 8: Hot Cocoa Cookies

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Day 8 of my 12 days of cookies: Hot cocoa cookies! Yes, the exclamation point is completely necessary. My DB claims that these are the best cookies that I’ve made so far, but I’m convinced he’s just as in love with Hershey’s special dark cocoa powder as I am. They can make any cookie taste good. To me, they didn’t really taste like hot cocoa; they tasted more like a normal chocolate cookie, but no complaints here.
I cooked them for a bit longer than the recipe called for because mine didn’t look at all done at the 12 minute mark, which resulted in extra melted marshmallows. Oops. These were a pain to take off of the baking sheet once done, so I’d recommend using a Silpat or some parchment paper prior to tossing in the oven. I wish my cookies came out thicker and fluffier, but these will do for now.
Recently, I’ve been getting a ton of questions about the cameras I use, so here’s a little sneak peek for you. Plus, you’ll get to see how I shoot all of my food pictures! Nothing fancy… just a little bit of natural light and a stool to limit my shaky hands. I’m using a Nikon D40x and my DB took this picture using a Canon Rebel t2i.
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I also use a Nikon D80 and for my food review shots, I use my Canon S90, which comes with me everywhere I go. When I’m in the kitchen, you’ll always find me in an oversized sweater and sweats. Comfy bakers make the best desserts, don’t cha know.

This recipe comes from How Sweet It Is, which makes approximately 24 cookies.

  • 1 cup butter, at room temperature
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup marshmallow fluff
  • 1 cup chocolate chips
  • 1 cup mini marshmallows

  1. Cream butter, sugar, eggs and vanilla until fluffy. Add flour, cocoa powder, baking soda and salt and mix until combined. Stir in marshmallow fluff.
  2. Fold in chocolate chips and marshmallows. Cover dough with plastic wrap and refrigerate for 30 minutes to 1 hour. Remove, and roll into 1 1/2-inch balls.
  3. Preheat oven to 350 degrees.
  4. Bake for 10-12 minutes. Allow cookies to completely cool before removing. Patience! These cookies are very sticky!

Day 7: White Chocolate Topped Gingerbread Cookies & a Winner

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Day 7 of my 12 days of cookies: White chocolate topped gingerbread cookies. I’m really not a fan of molasses, but these seemed too good not to try. I figured that if anything, the white chocolate on top would distract me for long enough to actually like molasses. Although that wasn’t quite the case, I did get a lot of rave reviews from the work party that I brought them to. One of the girls that hates anything gingerbread was even won over with them. I guess that makes them a winner?
Speaking of winners, I wanted to announce the winner of the last giveaway. It goes to Amanda, who wrote, “Yum yum yum! I love choc chip cookies, but I would also love to try their white choc macadamia nut cookies. Mmmm!” Congratulations! I’ll be emailing you shortly.

This recipe comes from one of my most favorite blogs, Culinary Concoctions by Peabody. I think about 80% of my bookmarks come from her page. She makes the most mouthwatering items! The cookie was sturdy, but soft. The white chocolate on the top added a great touch to balance out the spicy flavor. They kept well for a couple of days in an airtight container.

  • 3 cups flour
  • 2 tsp. ground ginger
  • 1 tsp. cinnamon
  • 1 tsp. baking soda
  • 1/4 tsp. ground nutmeg
  • 1/4 salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
  • 3/4 cup firmly packed brown sugar
  • 1/2 cup molasses
  • 1 egg
  • 1 tsp vanilla extract
  • 1/4 cup granulated sugar
  • 1 cup white chocolate chips
  1. Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl.
  2. Cream butter and brown sugar in large bowl until light and fluffy.
  3. Add molasses, egg and vanilla; beat well. Gradually beat in flour mixture on low speed until well mixed. Wrap the dough in plastic wrap and refrigerate for at least two hours.
  4. Preheat oven to 350°F. Shape dough into 1-inch balls and roll in granulated sugar. Place 2 inches apart on ungreased baking sheets.
  5. Bake 8 to 10 minutes or until edges of cookies just begin to brown. Immediately press about 5-6 white chocolate chips into center of each cookie. Remove to wire racks; cool completely.

Adapted from McCormick and Company Inc.

Day 6: Carrot Cake Whoopie Pies

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Day 6 of my 12 days of cookies: Carrot cake whoopie pies. I’ve always been a fan of carrot cake, but it’s never been very easy to transport. This is a great alternative! You can pack them and eat them without any utensils. All you need are your bare hands– now that’s my kind of dessert!
I baked these when my little sister had some friends over and they mostly freaked out by the appearance of the cookie. “Carrots?! There’s carrots coming out of your cookie!” Don’t fret your heads, little ones, carrots can be in cookies too. Yes, they may look like tree branches coming out of the sides, but you barely notice them when you eat them. I promise.
The original recipe called for raisins, but in my book, carrot cake is not supposed to have raisins. So I did what any girl would do: I omitted them. They also have oatmeal in the recipe…what the heck? Since when does carrot cake have oatmeal? But I left them in, anyways. They’re good for the structural shape of the cookies. Look at me, I act like I actually know what I’m talking about.
These cookies were a hit with everyone that liked carrot cake. For the others, it’s a little difficult to make someone like a carrot cake cookie if they don’t like carrot cake. Oh well, you can’t win ’em all. Adapted from Fat Girl Trapped in a Skinny Body (makes about 4 dozen cookies or 24 whoopie pies).
  • 1 cup light-brown sugar, packed
  • 1 cup granulated sugar
  • 1/2 lb (2 sticks) unsalted butter, room temperature
  • 2 large eggs
  • 2 teaspoon pure vanilla extract
  • 2 1/3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 2 cups quick cooking oats
  • 1 1/2 cups grated carrots (about 3 large carrots)
  1. In a large bowl, combine sugars and butter; beat until light and fluffy. Add eggs and vanilla, and beat on medium speed until well combined.
  2. In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger; stir to combine. Gradually add flour to butter mixture; mix on a low speed until just blended. Mix in oats and carrots.
  3. Chill dough in refrigerator until firm, at least 1 hour.
  4. Preheat oven to 350 degrees.
  5. Using a cookie scoop, scoop dough onto prepared baking sheets, leaving 2 inches between cookies. Transfer to oven, and bake until browned, rotating pan halfway through baking to ensure even color, 12 to 15 minutes.
  6. Transfer to a wire rack to cool completely.
  7. Sandwich two cookies together with cream cheese frosting spread in between.
As for the cream cheese frosting, I used my trusted recipe that can be found HERE.

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