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Hot Cocoa Cookies with Milo Powder Recipe (with Video)

Cookies, Dairy, Soy-free
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By
bitesbybianca

Discover our Hot Cocoa Cookies with Milo Powder Recipe, a International recipe perfect as a dessert recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size
12

Prep 1h25min | Cook 9min

Ingredients

Dry Ingredients
- 1.333 c all-purpose flour
- 0.5 tsp Baking powder
- 0.5 tsp Baking soda
- 0.75 tsp table salt
Wet Ingredients
- 0.5 c Unsalted butter, softened (1 stick butter/8 tbsp)
- 0.5 c Granulated sugar
- 1 Egg, room temp
- 1 tsp Vanilla extract
- 4 tbsp Cocoa powder, sifted
- 4 tbsp Milo powder
- 1 tsp espresso powder
For Rolling
- 4 tbsp Granulated sugar
Decoration for Face
- 4 tbsp white chocolate
- 1 tbsp milk or dark chocolate
- oil-based red or pink food coloring
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Directions

Make the hot cocoa cookie dough:
1. In a medium bowl, whisk together all of the dry ingredients: 1 ⅓ cup all-purpose flour, ½ tsp baking powder, ½ tsp baking soda, and ¾ tsp salt.
2. In a stand mixer using the paddle attachment (can alternatively use an electric mixer or whisk), cream the ½ cup softened butter and ½ cup sugar on medium speed until smooth, about 1-2 minutes. Scrape bottom of bowl using rubber spatula.
3. Add 1 tsp vanilla extract + egg. Mix until smooth.
4. Stir in 4 tbsp cocoa powder, 4 tbsp Milo powder, and 1 tsp espresso powder until thoroughly combined.
5. Dump in all of the dry ingredients and mix until no dry spots remain.
Shape the hot cocoa cookies:
1. Make sure there is enough room in your freezer to freeze a tray of dough balls for 1-2 hours. Line 1 cookie sheet with parchment paper or silicone mats.
2. Use a medium cookie scoop to gather dough into a 2 ½ tbsp ball.
3. Split the ball in half. Slightly flatten one half, then add 3-5 mini marshmallows (or ½ regular sized marshmallow) in the middle. Top with other half of cookie dough and seal the sides, making sure the marshmallows are fully enclosed. This step is important so the marshmallows do not melt out of the cookies. Shape into a ball, then place on lined baking sheet.
4. If you'd like to make bear-shaped cookies, make ½ tsp balls for each ear, then place on lined baking sheet.
5. Repeat with remaining cookie dough. Shape the dough into regular cookies, bear cookies, or a mix of both! *Since you are just freezing them, you can keep the cookies close together. You only need to space them out when you bake them.
6. Place tray of cookie dough balls in freezer for 1-2 hours, or until dough balls are completely firm. This step will also minimize the marshmallows not completely melt out of the cookies when baking.
Bake the cookies:
1. Preheat oven to 350°F/177°C and line two baking trays with parchment paper or silicone mats. Add ¼ cup granulated sugar to a small bowl.
2. Roll each cookie dough ball into granulated sugar and place on lined baking sheet, about 3-4 inches apart. If making bears, roll the ears in sugar and place two ears on top of each cookie ball.
3. Bake for 9-11 minutes, or until edges are set.
4. Let cool on pan for about 5 minutes, then transfer to wire rack. Let cool completely.
For the bear faces:
1. You can use a piping bag, toothpick, or cookie scribe to add on the details.
2. Use melted white chocolate to create the snouts and ears. Save remaining white chocolate.
3. Pipe milk chocolate for the nose and eyes.
4. Add oil-based red or pink food coloring to the melted white chocolate. If you don't have oil-based food coloring, then the chocolate will seize/become lumpy. To counter this, stir in a tsp of neutral oil (canola, vegetable) at a time, until it becomes smooth again. Use this for the blush.

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