Piped Hot Cocoa Cookies

Course: Dessert

Cuisine: Christmas, North American

Prep Time: 20

Cook Time: 20

Total Time: 40

Servings: cookies

Calories: 150kcal

Author: Lord Byron's Kitchen

Buttery and chocolatey, Piped Hot Cocoa Cookies are delicious just as they are, but they're even better dipped in silky smooth melted milk chocolate! Not only are these fun to make, but everyone loves them! Be sure to include these tasty little treats on your holiday dessert table this year!

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Ingredients

1/4 cup boiling hot water
6 tablespoons cocoa powder
1 cup butter, softened
1/2 cup confectioner's sugar
1/2 cup sugar
2 large egg yolks, room temperature
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1/4 teaspoon baking soda
2 cups milk chocolate chips

Instructions

Measure the cocoa into a bowl and pour over the boiling hot water. Stir until well combined and set aside to cool.
Preheat your oven to 350 degrees F.
In a large mixing bowl, beat the butter and both sugars until light and fluffy.
Add the egg yolks, vanilla extract, and cooled cocoa mixutre. Beat until combined.
Measure in the flour and baking soda. Beat until combined.
Fit a piping bag with a large star tip and transfer the cookie batter into the bag.
Pipe 2-3 inch strips of dough onto parchment-lined baking sheets.
Bake for 20 minutes.
Remove the cookies from the oven and transfer them to a wire cooling rack to cool.
Once cooled, melt the chocolate chips in a microwave safe bowl in 30-second increments at half power. Stir well between each increment until the chocolate is melted and smooth.
Dip the cooled cookies into the chocolate and place them onto a parchment-lined baking sheet. Top with holiday-themed sprinkles.
Once the chocolate is firm, transfer the cooking to a food-safe container with a tight-fitting lid and store them at room temperature.

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