Hot Chocolate Cookies

This year, the treats I made for my neighbors included the Peppermint Bark Fudge I shared with you on Wednesday and these cookies. I don't think I've ever had so many people tell me they enjoyed something I've made as much as I have about these cookies, even my husband who professes to hate the flavor of cocoa liked these cookies!

They are a super soft, dark chocolate cookie, topped with 3 cute little marshmallows and a milk chocolate glaze that cuts through the richness of the cookie. It would be perfect with a glass of milk!

Hot Chocolate Cookies
Makes 45 cookies

Cookies
1/2 cup Butter
1 - 12oz bag Semi-Sweet Chocolate Chips
1 1/2 cups All-Purpose Flour
1/2 cup Cocoa Powder
1 1/2 teaspoons Baking Powder
1/2 teaspoon Salt
1 1/2 cups Brown Sugar
3 Eggs
1 teaspoon Chocolate Extract
1 teaspoon Pure Vanilla Extract
135 Mini Marshmallows

Glaze
4 Tablespoons Butter, melted
1/4 cup Cocoa
1/4 cup Hot Water
1/2 teaspoon Chocolate Extract
1/2 teaspoon Pure Vanilla Extract
2 cups Powdered Sugar

Cookies

In a small saucepan combine the butter and chocolate chips. Melt over medium-low heat until smooth. Set aside.

In a medium bowl whisk the flour, cocoa powder, baking powder, and salt until combined.

In the bowl of a stand mixer beat together the brown sugar, eggs, and vanilla until well combined. Add in the chocolate/butter mixture, mix.

Slowly add the flour mixture into the chocolate. Beat until just combined. Cover and refrigerate for an hour or 2.

Line a cookie sheet with parchment paper or a silpat mat. Using a small cookie scoop, about a tablespoon, roll into a ball and flatten a little bit, and place on the prepared cookie sheet.

Bake for about 8 minutes then remove from the oven and press 3 marshmallows on top of each cookie. Put back in the oven and bake for 2 more minutes. Let the cookies cool for 5 minutes and then move to a cooling rack.

Glaze

In a small bowl mix together the melted butter, cocoa, hot water, and both extracts. Slowly add in the powdered sugar and whisk until smooth. Pour over your cooled cookies and top with sprinkles.

S'more Cheesecake

There once was a dessert that I couldn't get enough of. That dessert just happens to be a s'more. I have made several different s'more desserts and this is one more that I will be adding and putting at the top of my list!

Its sweet, creamy, rich, and it has all of the components of a classic s'more. A crispy graham cracker crust. Soft, pillowy marshmallows. Sweet, rich chocolate. All mixed up and baked in a creamy cheesecake. Its the perfect time to make it. So go, do it, its amazing.

S'more Cheesecake
Recipe Source: Bakerita

Crust
2 1/2 cups Graham Cracker Crumbs
1/2 cup Granulated Sugar
3/4 cup Butter, melted
2 cups Mini Marshmallows
1/2 cup Hot Fudge Sauce, warmed

Cheesecake
2- 8oz pkgs Cream Cheese
1 can Sweetened Condensed Milk
2 teaspoons Pure Vanilla Extract
3 Eggs, room temp
1 cup Mini Chocolate Chips
2 1/2 cups Mini Marshmallows, divided

Topping
1/4 cup Graham Cracker Crumbs
1/4 Hot Fudge Sauce, warmed

Crust

1. Preheat your oven to 325 degrees. Lightly grease a 10" springform pan. In a large bowl mix together the graham cracker crumbs, granulated sugar, and butter. Press into your prepared pan.

2. Spread 2 cups of mini marshmallows over your crust and then pour the hot fudge cause over the marshmallows. Set aside.

Cheesecake

1. In the bowl of a stand mixer on low speed combine the cream cheese and sweetened condensed milk and mix until smooth. Add your eggs in one at a time, mixing until just combined. Add in the vanilla and mix until just combined. Don't overmix.

2. Add in the chocolate chips and mini marshmallows. Gently fold them in. Pour over your prepared crust. Bake for 45 minutes in a water bath, until the center is almost set. Take out of oven and pour 1 1/2 cups of mini marshmallows over the top and put back in the oven for 5 minutes or until golden.

3. Cool for 30 minutes on a wire rack. Gently loosen the pan, cover and refrigerated overnight. Garnish with extra graham cracker crumbs and hot fudge.

No Bake S'more Granola Bars

My Secret Recipe Club assignment this month was Baking and Boys. Katrina is a wife and mother and she has some great recipes. It was hard for me to pick one to try but I've always thought about making my own granola bars and so when I saw this recipe I had to give it a try! 

They are soft, chewy and they have hint of honey. My kids love them, I love them, so I'll be making them more often! Go check out Baking and Boys and find something delicious to make!

No Bake S'more Granola Bars
Recipe Source: Baking and Boys

2 cups Quick Oats
1 cup Rice Krispies
1/3 cup Brown Sugar
1/4 cup Honey
4 Tablespoons Butter
1/2 teaspoon Pure Vanilla Extract
1/4 cup Marshmallow Bits
3 Tablespoons Mini Chocolate Chips

1. Using an 8x8 pan, line with tin foil. In a medium bowl mix together the oats, rice krispies, and marshmallow bits.

2. In a small saucepan over medium high heat combine the brown sugar, honey, and butter. Stir constantly until it starts to simmer. Reduce the heat to low and cook for another minute. Remove from the heat and stir in vanilla.

3. Pour the honey/sugar mixture over the oats. Mix until its all coated. Pour into your prepared pan and and press firmly. Sprinkle the mini chocolate chips on top and press down so their stuck. Refrigerate for at least an hour.

An InLinkz Link-up

Rocky Road Brownies

I'm over at Sawdust and Embryos today with an amazing brownie recipe for you!
 

Its rich, chewy, gooey, and so chocolatey. These rocky road brownies are worth the little time they take to make!

S'more Krispie Treats

I love anything s'more related and when I'm in the mood for a rice krispie treat I always look for a new version. These might be my favorite version that I've found. Its crispy, chocolaty, and it has that yummy toasted marshmallow fluff on top to make it even more sweet and delicious. A perfect summer dessert when you're in the mood for s'mores and there's no fire pit to make them!

S'more Krispie Treats
Recipe Adapted From: GloriousTreats.blogspot.com

3 Tablespoons Butter
4 cups Mini Marshmallows
5 cups Rice Krispies
1 cup Golden Grahams
1/2 cup Mini Chocolate Chips

4oz Semisweet Chocolate
1 cup Marshmallow Fluff

1. Grease a 9x13 pan. In a large pot melt the butter over medium heat until melted. Add in the marshmallows and stir until melted.

 

2. Add in the Rice Krispies and Golden Grahams. Stir until the cereal is completely coated. Add in the mini chocolate chips and quickly stir and press into the prepared pan.

 

3. Melt the semisweet chocolate in the microwave at 50% power for 30 seconds at a time, stirring until melted. Spread over the Rice Krispie treats. Refrigerate until the chocolate is solid.

 

4. Spread the marshmallow fluff over the chocolate and then using a kitchen torch brown the marshmallow. Cut into bars and serve.

Mississippi Mud Bars

There is one thing that I have wanted to share for a while, its these Mississippi Mud Bars. I am so in love with these bars. Chocolate cake, marshmallows, and chocolate frosting. They are so soft and chocolatey. I can't think of anything better right now. You need these, seriously.

Mississippi Mud Bars

Recipe Source: Paula Deans Chocolate Magazine

1 cup Butter

1 cup Milk

1/2 cup Unsweetened Cocoa Powder

1/2 cup Water

2 large Eggs

1 teaspoon Pure Vanilla Extract

2 cups Granulated Sugar
2 cups All-Purpose Flour

1 teaspoon Baking Soda

3 cups Mini Marshmallows

Mississippi Mud Frosting (Recipe Follows)

1. Preheat oven to 350 degrees. Grease and flour a 11x15 jelly-roll pan.

2. In a medium saucepan, over medium heat, melt the butter. Whisk in the milk, cocoa, 1/2 cup water, and eggs. Let it come to a boil, whisking constantly. Remove from heat and stir in vanilla.

3. In a large bowl combine the sugar, flour, and baking soda. Pour the butter mixture over the sugar mixture and whisk until combined. Pour into the prepared pan and bake for 20 minutes.

4. Remove from the oven and sprinkle the marshmallows evenly over the hot cake. Pour the warm frosting over the marshmallows spreading with a knife if needed. Let it cool completely before cutting.

Mississippi Mud Frosting

1/2 cup Butter

1/2 cup Evaporated Milk

1/3 cup Unsweetened Cocoa Powder

1 teaspoon Pure Vanilla Extract

4 1/2 cups Powdered Sugar

In a medium saucepan, over medium heat, melt the butter. Whisk in the milk, cocoa, and vanilla. Whisk constantly and let it come to a boil. Remove from the heat and whisk in the powdered sugar until smooth.

Chocolate Marshmallows

When I was telling people I was going to make marshmallows they thought I was crazy. They keep saying 'you just buy marshmallows'. But its totally worth making them yourself, especially chocolate ones. They are light, fluffy, and creamy. Try it, you may not buy marshmallows again.

Chocolate Marshmallows

Recipe Source: Paula Deen's Chocolate Magazine

3 Tablespoons Unflavored Gelatin

1 cup Cold Water

1/4 cup Unsweetened Cocoa

1/4 cup Boiling Water

2 cups Granulated Sugar

1/2 cup Light Corn Syrup

2 Egg Whites

1 teaspoon Pure Vanilla Extract

1 teaspoon Chocolate Extract

1/4 teaspoon Salt

Semisweet Ground Chocolate

1. Lightly spray a 9inch square baking pan with nonstick cooking spray and dust with cocoa powder. Set aside.

2. In a small bowl combine the gelatin and 1/2 cup cold water and set aside. In a separate small bowl combine 1/4 cup cocoa and 1/4 cup boiling water and set it aside.

3. In a small saucepan combine the sugar, corn syrup, and the remaining 1/2 cup of cold water over medium high heat, stirring constantly until the sugar dissolves. Then cook, without stirring, until your candy thermometer reaches 240 degrees.

4. In the bowl of a stand mixer beat egg whites, vanilla, chocolate extract, and salt at a high speed until stiff peaks form.

5. In another bowl combine the gelatin mixture, cocoa mixture, and the hot syrup mixture. Beat at the highest speed the mixer will go until its thick and triples in volume. It will take about 4 minutes. Fold in the egg white mixture. Spread evenly into the prepared pan. Sprinkle with the sweetened ground chocolate.

6. Chill for 2 hours or until set. Cut marshmallows into 2 inch squares.

S'more Whoopie Pies

You cant miss with a whoppie pie and s'mores are so simple and so delicious. Everything about these are soft and fluffy. The cookie has the taste and texture of a graham cracker. The chocolate is soft and the marshmallow is light, fluffy, and sweet. A delicious version of a s'more without having to make a fire!

S'more Whoopie Pies

Recipe Source: SweetPeasKitchen.com and CookiesandCups.com

Graham Cracker Whoopie

1 1/2 cups Graham Flour

3/4 cup All-Purpose Flour
1 1/2 teaspoons Baking Powder

1/2 teaspoon Salt
4 Tablespoons Unsalted Butter, at room temperature
4 Tablespoons Vegetable Shortening
1 cup packed Brown Sugar
2 large Eggs

1/2 cup Buttermilk
2 Tablespoons Milk
1 teaspoon Baking Soda
1 teaspoon White Vinegar
1 teaspoon Pure Vanilla Extract

Marshmallow Frosting

1/2 cup Butter, room temperature
1 cup Marshmallow Creme
2 cups Powdered Sugar
2 Tablespoons Milk

4 Hershey Chocolate Bars

Whoopie Cookies
1. Preheat oven to 375 degrees. Line two baking sheets with parchment paper.

2. In a medium bowl, whisk together both flours, baking powder, and salt and set aside. In the bowl of a stand mixer, beat the butter, shortening and brown sugar until light and creamy, about 3 minutes. Add the eggs and the buttermilk and beat until combined.

3. In a measuring cup, combine the milk, baking soda, and vinegar. With your mixer on low and add half of the flour mixture and mix until just combined. Mix in the milk mixture. Add in the remaining flour mixture just until just combined. Add the vanilla and mix on medium speed for about 2 minutes, until combined.

4. Drop tablespoon sized dollops of the dough onto the baking sheets, about 2-inches apart. Bake for 8 to 10 minutes, until the tops are firm. Remove from oven and let cool on the baking sheet for 5 minutes then move to a wire rack to cool completely.

Marshmallow Frosting
Mix butter and creme on medium speed until smooth. Slowly add in powdered sugar with mixer on low. Add in milk and turn speed up to medium and mix until all combined.

Melt chocolate Hershey bars on 50% power in 30 second increments stirring until melted.

Assembling the Pies
Spread a layer of chocolate the flat side of one of the cakes. Pipe marshmallow filling in the center onto another flat side of one of the cookies leaving room for it to spread out when they are sandwiched together. Repeat with the rest of the cakes and filling.

I shared this at
National S'mores Day {Recipe Round-Up}

Golden Graham S'mores

Golden Graham's are one of my favorite cereals and combined with marshmallows and chocolate, it cant really be beat in my mind. So when I saw this recipe it called to me. Really. I could hear it.

Golden Graham S'mores

Recipe Source: CookiesandCups.com

1/4 cup Butter
1 - 10.5oz bag Mini Marshmallows, plus 2 cups
7 cups Golden Graham Cereal
2 cups Milk Chocolate Chips

1. Spray a 9x9 pan with cooking spray. Melt butter in a large stock pot over low heat.

2. Mix in the bag of marshmallows continue stirring until melted. Remove from heat and stir in Golden Graham cereal. Let sit for 2 minutes.

3. Pour in 2 cups of marshmallows and stir until combined then pour in milk chips and stir until combined. When completely mixed, pour into prepared pan and press evenly. Let cool before cutting into squares.

I shared this at
Tutorial Tuesday!

Rice Krispie Treats

These are one of my favorite desserts. They are so easy, they taste good and sometimes you just want something simple that reminds you of your childhood.

Rice Krispie Treats

3 Tablespoons Butter
1 – 10oz pkg regular marshmallows or 4 cups Mini Marshmallows
6 cups Rice Krispies

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add rice krispies and stir until well coated.

3. Using buttered spatula or wax paper evenly press mixture into 13x9 pan coated with cooking spray. Cool. Cut into squares. Best if served the same day.

Avalanche Bars

*The giveaway winner is Baby Sister! Email me at daysmadesweet@gmail.com to claim your prize!*

I love an easy treat. These require no baking and they are so good. I love white chocolate and the addition of the peanut butter makes these even better.

Avalanche Bars

Recipe Source: CookiesandCups.blogspot.com

1- 12oz bag White Chocolate Chips

1 1/2 cups Mini Marshmallows

1/4 cup Creamy Peanut butter

3 cups Rice Krispies

1/4 cup & 2 Tablespoons Mini Chocolate Chips

1. Lightly grease a 9" baking pan.

2. In microwave-safe bowl melt the white chocolate chips at 50% power for 1 minute. Stir and continue melting in 30 seconds increments until melted.

3. Combine the peanut butter with the melted white chocolate. Add the Rice Krispies and stir. Add the marshmallows and the mini chocolate chips and stir to combine.

4. Pour the mixture into the prepared pan. Spread evenly, pressing lightly with your spoon, but do not compact too much. Press the remaining chocolate chips into the top for garnish.

 

Homemade Marshmallows

Marshmallows are something I never ever thought I would make. But I had a friend say that she wanted to try them and so I thought I would give it a go too. It was much easier than I thought it would be and in the end they were soft, fluffy and tasted really delicious. Way better than store bought ones! I had a neighbor making fun of me for making my own marshmallows and when she saw how cute they were and tried them, she said she would stop because they were really good.

I colored my marshmallows green and dipped some of them in white chocolate and green sprinkles just cause its St. Patricks day this week, but they are so tasty on their own.

Homemade Marshmallows

Recipe Source: ourbestbites.com

3 packets Unflavored Gelatin
1 cup Ice Water, divided
1 1/2 cups Sugar
1 cup Light Corn Syrup
1/4 teaspoon Kosher Salt
1 teaspoon Vanilla Extract
1/4 cup Corn Starch
1/4 cup Powdered Sugar

Non-Stick Cooking Spray

1. Pour the gelatin into the bowl of a stand mixer. Add 1/2 cup of the ice water. Stir gently to combine and then set that bowl aside.

 

2. In a small saucepan combine: remaining 1/2 C water, corn syrup, granulated sugar, and salt. Stir mixture to combine and bring it to a boil. Reduce to a simmer and then clip a candy thermometer onto the pan. You need to have a candy thermometer to make these, but they are really inexpensive and you can get one for less than $10 at Walmart or Target.
 

3. The sugar mixture needs to remain on a simmer and come to a temperature of 245 degrees. It will take about 20 minutes, so just stir the mixture every once and a while and keep an eye on the temp.

4. After the mixture reaches 245 degrees, remove from heat. This is where you need to be very careful, while your mixer runs on low speed, you need to slowly pour the sugar mixture into the bowl with the gelatin. I ladled the sugar mixture into something with a pour spout. Like a Pyrex 4-cup liquid measuring cup.

5. After you add the entire sugar mixture to the gelatin turn the beater speed up to med-high. Continue to whip for 12-15 minutes, adding the vanilla and the food coloring (if desired) in the last few minutes of beating.
 

6. While your sugar mixture is becoming soft and fluffy, prepare your pan. Combine the cornstarch and powdered sugar in a small bowl. Spray a 9 x 13″ pan with non stick spray and coat with the cornstarch mixture. Tap excess out and save it.

7. When your marshmallows are done beating the mixture should be thick and luke warm. It’s kind of like jarred marshmallow fluff. Grab a spatula and scrape the marshmallow mixture into the prepared pan. The stuff is sticky and gooey and it might put up a fight. Just pull out what you can and then immediately put that dirty dish in the sink with hot soapy water. I found it helpful to dip my spatula in water first.

8. Once the marshmallow mixture is all in the pan you’ll need to spread it out. I dipped my spatula in water to make it easier. Just keep spraying and patting and get it as smooth as you can.

9. Let the pan sit at room temp for about an hour so that it forms a dry layer on the top and sprinkle a couple spoonfuls of the corn starch mixture over the top. Cover with a sheet of plastic wrap and let it sit overnight.

10. When they’re ready to cut, just pull the marshmallow sheet out of the pan. It should pop right out. The bottom side is much better looking than the top side. Use a pizza cutter or a sharp knife and cut the marshmallow into cubes. It helps to dust your cutting implement with the cornstarch-sugar mixture, especially after it gets sticky stuff on it.

11. Once they are cut, dust each marshmallow lightly with the remaining cornstarch mixture. This makes them easy to handle and keeps them from sticking together. After cutting you’ll want to keep these in an air tight container or they will dry out just like store-bought ones do. They will last couple of weeks.