These cozy cookies are basically hot cocoa in edible form, with the addition of broiled marshmallows and a sprinkle of Aleppo pepper. The latter lends a fruity, fragrant, and slightly salty piquancy to the sweet toasted marshmallow and deep chocolate flavors. Naturally, these make perfect partners to actual cups of hot chocolate, and are a fun addition to any holiday cookie tray, though they are best eaten as soon as they’re baked. You should also check out Elisbet der Nederlanden’s Red and Green Icebox Pinwheel Cookies recipe and Red Velvet Crackle Cookies recipe.
Make Ahead: While these are best freshly baked, if making ahead, do not top with marshmallows until you’re ready to serve. You can store the fully cooled cookies, sans marshmallows, for up to 2 days in an airtight container, then top, broil, and finish with the pepper when you’re ready to eat them.
Scooping out all your dough with one of these not only ensures uniform cookies, but keeps your hands clean. And you can use it for dainty ice cream scoops and making fruit and veggie spheres too. This medium size holds 1.5 tablespoons.See It ›
Reprinted from Holiday Cookies by Elisabet der Nederlanden, copyright © 2017 by Ten SpeedPress. Photographs copyright © 2017 by Erin Scott. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
by Rachel Johnson | Whether the kids are still distance learning or returning to a classroom, with school back in session...