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These chocolate candy cane crunch cookies consist of a chewy double chocolate cookie base with peppermint extract and crushed candy canes. The cookie is also topped with some more candy cane bits. They’re the perfect combination of chewy and crunchy. The recipe is easy to …
These hot chocolate cookies are made up of a double chocolate cookie base, a gooey marshmallow in the middle, and topped with a chocolate ganache. A perfect treat during the winter season.
What’s better than a hot chocolate on a cold winter day? That would be hot chocolate cookies! Okay, maybe it can’t replace a warm hot chocolate but it certainly comes close!
Perfect for chocolate lovers. The chewy double chocolate cookie and the rich chocolate ganache is makes it perfect for chocoholics.
Easy to make. There are a few steps, but I promise they are much easier to make than they look! An impressive cookie that is easy to make are my favourite!
Great for holiday parties and cookie exchanges. These cookies are nice change to the regular Christmas cookies.
Amazing texture. Having a gooey marshmallow on top of a chewy cookie is a match made in heaven.
Start by preheating your oven to 350 F and line two baking pans with parchment paper.
In a medium sized bowl whisk flour, cocoa powder, salt, and baking soda together. Set aside.
In a large bowl or stand mixer with the paddle attachment cream together butter and sugars until light and fluffy. This usually takes 2-3 minutes. Add in egg, egg yolk, and vanilla extract and mix till combined.
Add the flour mixture in and mix till combined. Fold in the chocolate chips.
Scoop 3 tbsp worth of the cookie dough and shape into a ball, I like to use a large cookie/ice cream scoop. Place cookie dough balls 2 inches apart from each other on the baking sheet.
Bake for 9 minutes. While cookie are baking cut your marshmallows in half. After 9 minutes remove cookies from the oven and add a marshmallow half on top of each cookie, pressing it in slightly.
Place cookies back in the oven for 2 more minutes. After baking allow cookies to fully cool on the pan.
In a microwave safe bowl heat cream to just before boiling (about 40 seconds). Place chocolate chips in a bowl and pour the hot cream on top. Let sit for 30 seconds before whisking together.
The ganache should be smooth. Spoon the chocolate ganache on top of the marshmallows and top with sprinkles.
These cookies should be stored in an airtight container at room temperature. The cookies keep well up to three days.
As soon as the baked cookies are pulled from the oven place a round cookie cutter (a little bit large than the cookies) around the cookies and gently swirl it around. This will give your cookie a round shape. If you don’t have a cookie cutter you can use a glass or a jar lid.
No, these cookies do not freeze well.
If you make these hot chocolate cookies please leave a star rating and comment below!
For more delicious baking ideas you can follow me on Pinterest and Instagram @jessiebakestreats
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These soft and chewy ginger cookies are my speciality. I’ve been baking them for years and have perfected the recipe. They are my most requested and craved cookies amongst my family and friends.
What makes them so special? They have that perfect cookie texture, slight crunch on the outside and soft and chewy on the inside. They also have the perfect amount of spice and have an amazing flavour! What makes them the most special is I only bake them from September (Fall) to Christmas. After that they go into the recipe vault for another year. Do you have a recipe you only make at certain times in the year?
This year was the first time my two toddlers helped me bake these. They are big cookie dough tasters and were first surprised by the molasses and ginger taste. However, after a few more nibbles they decided it was delicious. I made these cookies by hand, mainly because the glass bowl for my stand mixer had an unfortunate accident and is out of commission. My little ones did an amazing job of pouring in the ingredients and taking turns stirring.
These cookies are also easy to prepare. To make these cookies whisk together dry ingredients in a medium sized bowl. In a separate bowl cream together butter and sugar until light and fluffy, this usually takes 2-3 minutes. Add in the egg, water, and molasses. Mix until well combined. Gradually add in the dry ingredients and mix until well combined. Cover dough with plastic wrap and chill in the fridge for 2 hours. You can leave it in over night as well, just remove dough from the fridge and warm up for 20 minutes before forming the cookies.
Once dough is chilled use a small cookie/ice cream scoop and scoop out the dough. For regular sized cookies use 1 and 1/2 tbsp worth of dough. For large cookies use 3 tbsp worth of dough. Roll dough between your hands to create a smooth ball.
Roll the ball in white sugar and cover entire surface with sugar. Place cookie dough on a parchment lined baking sheet 2 inches apart. For smaller cookies bake for 9-10 minutes. For larger cookies bake for 12-14 minutes. Or until cookies are brown golden brown on the bottom and tops are set.
Once baked the cookies will have a slight dome shape do them. To flatten them, as soon as you remove the cookies from the oven lift pan up and give it a few taps on the stove top or a counter. Then leave cookies on pan for 2 minutes before transfer to a wire rack to cool completely.
I hope these cookies will become a household tradition with your family and friends as well!
Bake them on your own or bake them with your kids, either way I’m sure you’ll love with these Soft and Chewy Ginger Cookies!
If you make these cookies you can tag me on Instagram @jessiebakestreats and leave me a review below. I’d love to hear from you!
For more ideas you can follow me on Pinterest.
