We've taken all of the elements of hot chocolate—cocoa, marshmallows and sprinkles—and put them into a delicious cookie you can take anywhere.
- Portion size 30 servings
- Credits : Canadian Living: Holiday Baking 2014
Ingredients
Method
In large bowl, beat butter with sugar until fluffy; beat in egg yolks, 1 at a time. Beat in sour cream and vanilla. In separate bowl, whisk together flour, baking soda and salt; sift in cocoa powder. Stir into butter mixture in 2 additions to make smooth dough.
Roll by 1 tbsp into balls. Arrange, 2 inches (5 cm) apart, on parchment paper–lined rimless baking sheets; flatten slightly. Bake, 1 sheet at a time, in 350°F (180°C) oven just until firm, about 8 minutes. Let cool on pans for 2 minutes; transfer directly to racks to cool completely.
Set half of the cookies aside. Dip tops of remaining cookies in melted chocolate. Place on parchment paper–lined rimless baking sheet; top with sprinkles. Refrigerate until set, about 20 minutes.
Spoon about 1/2 tsp of the marshmallow spread onto bottoms of reserved cookies. Sandwich with chocolate-dipped cookies, flat sides down; press gently to push filling to edges. Let stand at room temperature for 15 minutes before serving. (Make-ahead: Refrigerate in airtight container for up to 5 days.)
Nutritional facts per cookie: about
- Fibre 1 g
- Sodium 25 mg
- Sugars 10 g
- Protein 2 g
- Calories 123.0
- Total fat 7 g
- Potassium 63 mg
- Cholesterol 26 mg
- Saturated fat 4 g
- Total carbohydrate 16 g
%RDI
- Iron 5.0
- Folate 5.0
- Calcium 1.0
- Vitamin A 5.0
