Hot Cocoa Cookies

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They were delicious and tasted just like hot cocoa!!! The contrast between the tasty hot cocoa cookie and the creamy marshmallow filling was so good! I made these for Christmas and everyone loved them!

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Yum. I used regular cocoa powder, and found that the dough was very easy to work with; I didn't even need to flour the surface. Everyone loved them!

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Not sure what happened with the other reviewers, but I made these for my annual Pokeno cookie exchange and for my family and they tasted just like hot cocoa! I agree that plenty of flour should be used while rolling out, and also the second batch I made with a larger cookie cutter and watched the baking carefully so they turned out softer than the first time. These will be on my annual Christmas cookie list!

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I was very disappointed with this recipe. The taste was nice but the prep and actual baking was a nightmare. I did everything down to the very last detail and the "dough" came out more as a cake batter that i was not able to split or roll. i ended up adding more flour and cocoa powder until i was able to roll and cut out. The end result was nice tasting but extremely dry and inedible cookies. I would not recommend.

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Wow! These are fabulous! I'm not quite sure what the others are doing wrong but my batter was nothing like cake batter (maybe they make odd cakes! MIne was exactly like my sugar cookie batter...thick and very stiff, especially after being chilled. My sugar cookie recipe is very similar to this one with the chilling of the dough several times so it was not a big deal to me. I loved the technique of rolling it between parchment which worked wonderfully. I did use Dutch cocoa and the flavor was wonderful. The cookies were a bit crisp but not in a bad way. I'm guessing if it sits with the marshmallow cream it may soften up but they were great as is (and I'm a soft cookie fan. These will be made each year in our house..thumbs up by all here!

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I gave this two stars because they are tasty, however, they are a pain to make. I agree with Vanillabeany, the batter is like cake batter and IMPOSSIBLE to use as a cutout cookie. I even remade the batter just in case I messed up, but it wasn't me, it is the recipe.I used regular cocoa, so the taste is ok, but I ended up spooning the batter onto the pan and flattening out the blob so I could make the sandwiches. This recipe needs to be amended by the editors.

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I made these for our cookie exchange at work and they were a huge hit. My family also absolutely loved them. Yes, it was time-consuming, and yes, you need a LOT of flour when rolling them out so they don't stick, but the result was worth the effort.

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A nice change from the typical Christmas cookies I bake every year. I used unsweetened cocoa powder, in place of Dutch processed cocoa powder. The cookies were delicious, held their shape well while baking and paired with marshmallow fluff well. I used a small cookie cutter (2" and it made the perfect size cookie.

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I thought that this was a pretty good cookie, reminded me more of S'more than hot cocoa though. I used unsweetened cocoa though instead of the Dutch Process called for and they tasted fine. I must say that this is very time consuming with all the waiting. A nice change though in the cookies I make every year for Christmas.

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I really don't think they tested this recipe. With Dutch processed cocoa powder never use baking soda as a leavener. Since Dutched cocoa is already alkaline, you do not need an alkaline leavener. The resulting taste: soapy. The recipe should read 1 tsp. of baking powder. This also wound up looking like cake batter and baked up as such which is IMPOSSIBLE to cut into shapes as is seen by the tree shape above.