Mint Hot Cocoa Mix

Hot Chocolate Cookies
Cookies:
1 3/4 cups all purpose flour
1 cup Augason Farms Mint Hot Cocoa Mix
1 teaspoon baking soda
1/2 teaspoon Augason Farms Iodized Salt
3/4 cup unsalted butter, softened
1/2 cup Augason Farms White Granulated Sugar
2 large eggs
1/4 cup milk
1 teaspoon vanilla
24 large marshmallows, cut in half crosswise
Topping:
1 1/2 ounces of bittersweet chocolate, chopped

Cookies:  In large bowl, beat butter and sugar until creamy.  Add eggs, one at a time, mixing until combined after each.  Mix in milk and vanilla.  Add dry ingredients and mix just until combined.  Drop dough by teaspoons onto parchment lined baking sheets.  Bake at 350˚F until cookies are set, about 8 minutes.  Remove and carefully place a marshmallow, cut side down, in center of each cookie.  Place back in oven and continue baking until the marshmallow looks puffy, about 1–2 minutes.  Remove, let cookies sit on baking sheet for 1 minute before moving them to a wire rack to cool completely.  Topping: Melt chopped chocolate in microwave on high for 30 seconds.  Pour melted chocolate into a zipper bag, and cut a slit at one corner.  Pipe onto cookies.  Yield: 48 cookies.

Mint Truffles
1 cup (6 ounces) milk chocolate chips
3/4 cup Augason Farms Spiff-E-Whip, prepared
2 tablespoons Augason Farms Mint Hot Cocoa Mix

In a small microwave-safe bowl, melt chocolate chips; let cool to lukewarm, about 7 minutes. Beat in Spiff-E-Whip. Place in freezer for 15 minutes or until firm enough to form into balls. Shape into 1” balls. Roll in cocoa. Store in a covered container in refrigerator. Yield: 1 dozen.
 

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