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Makes about 3 dozen cookies


Hot Cocoa Crinkle Cookies with a cup of hot chocolate by the fire is double-chocolatey goodness on a cold winter day.


1 1/3 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1/3 cup NESTLE TOLL HOUSE Baking Cocoa

1/2 cup (1 stick) unsalted butter, at room temperature

1 cup granulated sugar

1 large egg

1 1/2 teaspoons vanilla extract

1 1/2 cups (9 ounces) NESTLE TOLL HOUSE Hot Cocoa and Marshmallow Flavored Morsels

1 cup powdered sugar (for coating)



1.Preheat oven to 350 degrees. Set aside baking sheets.

2.In a small bowl, whisk together flour, baking soda, salt, and baking cocoa.

3.In a large mixing bowl, beat butter and sugar.

4.Add egg and vanilla extract and mix until combined.

5.Gradually beat in flour mixture.

6.Stir in morsels.

7.If needed, refrigerate dough until dough is firm enough to create balls. Scoop dough into tablespoon-sized balls.

8.Place powdered sugar into small bowl. Toss dough balls in powdered sugar to coat. Place onto baking sheets.

9.Bake for 10 to 12 minutes until edges are just firm and centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.


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