High Hat Cookies
A towering, whimsical dessert featuring a soft chocolate cookie base, a mountain of fluffy marshmallow frosting, and a crisp, sprinkle-covered chocolate shell.
Ingredients
Scale
- 2 cups All-Purpose Flour
- 1/2 cup Unsweetened Cocoa Powder
- 1 cup Unsalted Butter, softened
- 1 cup Granulated Sugar
- 2 Large Eggs
- 2 cups Marshmallow Fluff
- 2 cups Semi-Sweet Chocolate Chips
- 2 tablespoons Vegetable Oil
- 1/4 cup Colorful Sprinkles
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Cream butter and sugar, then mix in eggs, flour, and cocoa powder to form dough.
- Bake tablespoon-sized dough balls for 10 minutes and let cool completely.
- Pipe a tall 2-inch spiral of marshmallow fluff onto each cooled cookie.
- Chill the frosted cookies in the refrigerator for 20 minutes to set.
- Melt chocolate chips with vegetable oil in a deep bowl until smooth.
- Dip the marshmallow topping into the chocolate, top with sprinkles, and let set.
Notes
- Ensure cookies and frosting are cold before dipping to maintain structure.
- Use a deep, narrow cup for dipping to submerge the frosting easily.
- Store in a single layer to avoid damaging the delicate chocolate shells.
Find it online: https://dishmio.com/high-hat-cookies/