santas-hot-cocoa-cookies-black-forest-cookies
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Santa's Hot Cocoa Cookies (Black Forest Cookies)
recipe

Santa's Hot Cocoa Cookies (Black Forest Cookies)

Santa's Hot Cocoa Cookies (Black Forest Cookies)
  • Prep Time

    20 minutes
  • Serving Size

    2 1/2 dozen cookies

Ingredients

  • 11.5-ounce package milk chocolate chips1
  • Brown sugar1/2 cup
  • Butter1/4 cup
  • Eggs2
  • Vanilla extract1 teaspoon
  • Flour3/4 cup
  • Baking powder1/4 teaspoon
  • Salt1/4 teaspoon
  • Craisins® Dried Cranberries Cherry Juice Infused1
  • Miniature marshmallows2 cups
  • Craisins® Dried Cranberries Cherry Juice Infused front image.

    Featured Product

    Craisins® Dried Cranberries Cherry Juice Infused

Steps

Preheat oven to 350º F. Line large cookie sheet with parchment paper or spray with cooking spray. Pour ¾ cup chocolate chips into a large, uncovered microwave-safe bowl. Set remaining chocolate chips aside. Microwave chocolate chips for 1 ½ to 2 minutes. Stir until chocolate is smooth. Add brown sugar, butter, eggs, and vanilla. Using an electric mixer, beat at medium high speed, scraping bowl often, until mixture is creamy and lighter in color (1 minute). Add flour, baking powder, and salt. Continue beating, scraping bowl often, until well mixed (1 minute). Stir in Craisins® Dried Cranberries and remaining chocolate chips. Drop by 1-1/2 tablespoonfuls onto prepared cookie sheet. Bake for 8 minutes. Remove cookie sheet from oven and top each cookie with 4 or 5 miniature marshmallows. Cool completely on wire racks. Return cookie sheet to oven and continue baking until cookies and marshmallows are slightly puffed (2 to 3 minutes). Cool cookies on parchment paper 5 minutes. Remove cookies from cookie sheet; finish cooling on wire rack. Store in covered container. Makes 2-1/2 dozen cookies.