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Add the chocolate cookie crumbs, mini dehydrated marshmallows, hot chocolate powder and mix. Add eggs slowly and mix. Scrape down the bowl with your spatula at least once and mix again. Add vanilla extract and mix. Add the flour in 2 or 3 stages to the bowl and mix on low speed for about 30 seconds to 1 minute, and observe the dough mixing.
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Preheat oven to 400° F. Line baking sheets with parchment paper and set aside. In a bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside. In a large bowl, combine softened butter and confectioners' sugar using a hand mixer.¹ Beat until light and fluffy, about 1 to 2 minutes.
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Knead, roll, cut out cookies, and return to fridge or freezer until firm. Leave a couple inches between cookies. Bake at 350°F for 15 minutes, rotate pan, and bake for another 1-5 minutes until edges are starting to turn golden brown. Remove cookies from oven and allow to cool on cookie sheet before handling.
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CHOCOLATE COOKIES. Preheat the oven to 350ºF (177ºC). Line a large baking sheet with parchment paper or silicone baking mat. Set aside. In a medium size bowl, combine the Devil's Food Cake mix, egg, and oil. Stir with a large spatula until completely combined.
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1/2 - 3/4 cup miniature milk chocolate chips (optional) 1/2 - 3/4 cup marshmallow bits (optional) DIRECTIONS. In the bowl of an electric mixer fitted with the paddle attachment, mix the butter, sugar, and brown sugar together until smooth. Add the egg, vanilla extract, and hot chocolate powder and mix until well incorporated.
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Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Add the egg and vanilla and beat until incorporated. Reduce the mixer speed to.
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When ready to bake, preheat oven to 350 degrees. Drop 2 tablespoons dough, 2 inches apart, onto baking sheets lined with silicone baking mats or parchment paper. Bake 9 to 11 minutes or until edges are lightly browned. Cool on baking sheets 5 minutes; remove to wire racks and cool.
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With an electric mixer, mix at medium speed until the mixture is creamy. Step 2. Add the eggs, vanilla extract, baking powder, and salt and mix on medium speed until incorporated, then scrape down the sides of the mixing bowl. Step 3. Add the flour to the wet ingredients one cup at a time while mixing on medium speed.
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Step 5. Roll to 1/4 inch thickness between two sheets of parchment or wax paper. (I love my Joseph Joseph rolling pin because the guides take the guess work out of wondering if your cookies are the correct thickness and evenly rolled out.) After rolling, chill the dough for at least 30 minutes.
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Set aside. Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter (1 cup/226g) and kosher salt (½ teaspoon) on medium speed until combined, about 1 minute. Scrape up and down the sides of the bowl. Add in sugar (1 cup/200g) and beat until smooth, about 1-1 ½ minutes.
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Kira's Family Cut-Out Cookie Recipe. Pre-heat the oven to 400 degrees. Then cream the following ingredients together: 1 Cup Shortening. 1 1/2 Cups Sugar. 2 Eggs. Next, stir in the following ingredients: 2 & 3/4 Cups Flour. 1 tsp Cream of Tartar.
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In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg. Gradually stir in the sifted ingredients to form a soft dough. Divide dough into 2 pieces, flatten and wrap in plastic wrap. Refrigerate for 2 hours. Preheat the oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll the dough out to 1/8 inch.
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Instructions. In a large mixing bowl, add in the butter and sugar. Beat on medium with hand mixer until creamed. Add in the eggs and vanilla extract. Beat until incorporated. Set aside. In a small mixing bowl, add in the flour, hot cocoa mix, baking powder, and cornstarch. Whisk to combine.
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Instructions. Place butter and sugar in a large mixing bowl (or a stand mixer fitted with the paddle attachment). Cream until light and fluffy, 1-2 minutes. Add egg, vanilla, salt, baking powder, and cocoa and mix until combined, then mix in flour until smooth. Lay a sheet of wax or parchment paper on a work surface.
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In a medium bowl, stir together the flour, hot chocolate mix, baking powder, cinnamon, and salt. Set aside. In a large bowl, use an electric mixer to beat the butter, granulated sugar, and brown sugar on medium-high speed until well-combined and smooth, about 2 minutes. Add the egg and egg yolk and beat until combined.
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Peppermint Chocolate Sugar Cookies. Preheat oven to 350°F. In the bowl of a stand mixer, cream together butter and sugar until well combined. Add vanilla extract, peppermint extract, and egg. Beat to combine. In a separate bowl, combine baking powder, flour, and cocoa powder.
