Tasty ways to enjoy sweet hot cocoa flavors beyond the glass

Whether it is Hot Cocoa Day, a chilly winter day, or just a craving for that classic beverage, the hot cocoa flavors are not limited to just the glass. While there are plenty of ways to sip that satisfying warm, comforting liquid, the classic chocolate notes can find their way to the plate, too.

For example, Insomnia Cookies has Hot Cocoa Ice Cream flavor. The combination of double chocolate chunk cookies, chocolate marshmallow ice cream, chocolate-coated marshmallows and a marshmallow swirl. To celebrate the National Food Holiday, orders using GIVECOOKIES23 at checkout can get a shipping and delivery discount.

While buying cookies might be the easy option, others prefer to turn on the oven and whip up some delicious treats. Recently, Tiffani Thiessen shared her recipe for Peppermint Hot Chocolate Cookies.

As the cocoa brings a slightly bitter quality and the peppermint offers a bright, wintry note, another element adds a balance that brings all the flavors together. Using the Diamond Crystal Baking Salt, that added ingredient heightens the sweetness in the recipe. Created for specifically for these types of recipes, the special salt helps to bring together all the ingredients to create a delightful bite.

To highlight the Diamond Crystal Baking Salt, Tiffani Thiessen shared her Peppermint Hot Chocolate Cookies recipe.

Tiffani Thiessen’s Peppermint Hot Chocolate Cookies

Ingredients:

Cookie:

• 3/4 cup all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon Diamond Crystal Baking Salt
• 6 tablespoons unsalted butter, at room temperature
• 1/3 cup packed light brown sugar
• 1/3 cup granulated sugar
• 1 large egg
• 1/4 teaspoon peppermint extract or vanilla extract
• 1/2 cup semisweet or bittersweet chocolate chips

White Chocolate Drizzle:

• 4 ounces white chocolate
• 3 standard-sized peppermint candy canes, crushed (about 1/2 cup)

Instructions:

• Make the cookies: In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, add the butter and sugars. Beat on medium-high speed until light and fluffy, about 2 minutes. Add the egg and extract and mix to combine. Add the flour mixture and once again mix to combine.
• Add the chocolate chips to a small microwave-safe bowl. Microwave in 30-second increments, stirring after each one, until just melted. Pour the melted chocolate into the cookie dough and beat on low speed until just combined. Remove the cookie dough from the mixer and cover with plastic wrap. Refrigerate for at least 30 minutes or up to overnight.
• Preheat the oven to 375F. Line two baking sheets with parchment paper.
• Use a tablespoon measure to portion out the cookie dough. Use the palm of your hand to roll each scoop of dough into a ball. Arrange the dough on the prepared baking sheets, leaving about 1 1⁄2 inches between them. Bake for 10 minutes, or until the cookies are just set around the edges but puffed and soft in the middle. Let cool for a few minutes on the sheet tray before transferring them to a cooking rack to cool completely.
• Make the drizzle: Add the white chocolate to a small microwave-safe bowl. Microwave in 30-second increments, stirring after each one, just until melted. Drizzle the melted chocolate across the chocolate before it sets so they adhere. Let the chocolate set for 15 minutes before serving.
• Store the cookies in an airtight container at room temperature for up to 4 days.