If you are a chocolate lover then this Double Chocolate Snowcap Cookies is going to be your favorite Christmas cookies this year! Watch and learn how pastry chef Katie Rosenhouse, chef/owner Buttermilk Bakeshop (Brooklyn, NY) makes this Double Chocolate Snowcap Cookies (Video 1).
You might want to make two batched of Double Chocolate Snowcap cookies and turn them into Hot Chocolate Cookies (Video 2), these cookies have molten milk chocolate right in the center, and toasted marshmallow on top…Just a mess of a delicious chocolate cookie.
These cookies might be a favorite year round. If the batter is too soft to scoop, chill the for at least 10 to 15 minutes or until firm enough to scoop on the tray.

Double Chocolate Snowcap Cookies

4 Tablespoons unsalted butter, soft
2/3 cup packed brown sugar
1 egg
4 oz. dark chocolate (61 or 70% cacao), melted
½ cup all purpose flour
¼ cup cocoa powder
4 teaspoons espresso powder
1 teaspoon baking powder
Pinch salt
1 cup confectioners’ sugar

*** For directions please watch the video.

Hot Chocolate Cookies

Double chocolate snowcap cookies
Marshmallows, sliced into thirds
Chocolate chips

Want more chocolate cookie recipes? Try these…

Chocolate Hamantaschen
Chocolate-Black Pepper Cookies
Spicy Chocolate Sandwich Cookies


This is one seriously great cookie with little flecks of citrus zest and a good splash of the juice make it irresistible. Pack up as gifts in little divided boxes for a neat presentation. If you want your cookies to sparkle, roll dough balls in sanding sugar before freezing instead confectioners’ sugar. Watch and learn how to make this super easy citrus thumbprint cookies.

Citrus Thumbprint Cookies
Yield: About 2 dozen cookies

2-1/2 cups sifted all-purpose flour (spooned and leveled)
3/4 cup confectioners’ sugar, divided, plus more, sifted, for rolling
1/2 teaspoon fine salt
2 sticks unsalted butter, room temperature
1 Tablespoon grated lemon zest plus 1 Tablespoon juice
1 Tablespoon grated lime zest plus 1 Tablespoon juice
1/3 cup fruit jam or citrus curd, whisked to remove lumps, for filling

*** For directions please watch the video.

Want more cookies recipes? Try these…

Cappuccino-Chocolate Bites
Coconut-Brandy Snaps
Peanut Butter and Jelly Thumbprints
Orange-Cardamom Madeleines


What’s the ultimate dessert? A cookie cupcake with raspberry frosting! This cupcake has an Oreo cookie tucked inside a moist and chocolatey center, everybody will love this special treat. Who could possibly say no to that? Ok…not a chocolate lover? That’s easy, just tuck vanilla sandwich cookies in vanilla cupcakes. Store un-frosted cupcakes, in an airtight container, at room temperature, for up to 2 days.

Cookie Cupcakes with Raspberry Fluff Frosting
Yield: 12 cupcakes

You’ll need: 12 standard muffin cups lined with paper liners

1 cup (2 sticks) plus 2 tablespoons unsalted butter, room temperature
1/2 cup unsweetened cocoa powder
1 cup all-purpose flour (spooned and leveled)
1 cup granulated sugar
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon fine salt
1 large egg
1 large egg yolk
1/2 cup buttermilk
1/2 teaspoon pure vanilla extract
12 cream-filled chocolate sandwich cookies
3 Tablespoons seedless raspberry jam
3 cups marshmallow topping
1/3 cup confectioners’ sugar

*** For directions please watch the video.

Want more cupcake recipes? Try these…

Chocolate Chip Cookie Cupcakes
Raspberry-Filled Molten Chocolate Cupcakes
Jam Cupcakes with Chocolate Frosting