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Toasted Marshmallow Thumbprint Cookies (Pay it Forward)

Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 24
Author Nancy Piran

Ingredients

  • 1 stick butter room temperature
  • ½ cup Stonyfield Vanilla Greek Yogurt
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon peppermint extract
  • 2 cups all purpose flour
  • 1/2 cup cocoa
  • 1¼ teaspoon baking powder
  • 1/2 cup toasted marshmallow hot chocolate mix
  • 1 cup heavy whipping cream

Instructions

  • Preheat oven to 375 degrees F. Line cookie sheet with parchment paper.
  • In mixer add butter, yogurt and sugar. Mix till creamy and smooth.
  • Add egg. Continue to mix. Add vanilla.
  • Slowly add in flour, cocoa and baking powder.
  • Roll into 1 inch balls. Press thumb into center.
  • Bake for 10 minutes.
  • Allow to completely cool.
  • Place mixing bowl and whisk in freezer for 15 minutes.
  • Add heavy whipping cream and beat for 2 minutes.
  • Add hot chocolate mix and continue to beat until stiff peaks.
  • Pipe into cooled cookies.
  • Top with toasted marshmallows. Serve and ENJOY!

Notes

Hot Chocolate Whipped Cream recipe adapted from http://beyondfrosting.com/2012/12/06/hot-chocolate-whipped-cream/