Christmas Cookies with Cree | Tia Mowry’s Quick Fix

Is there a tradition tastier than Christmas cookies? Tia Mowry and her son Cree are baking some festive peppermint hot cocoa cookies for holidays! #HolidayTraditions

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Peppermint Hot Cocoa Cookies Recipe
Yields: 30 cookies
Prep Time: 20 minutes
Total Time: 32 minutes

1 stick (8 Tablespoons) unsalted butter
1 cup semi sweet chocolate chips
½ cup bittersweet chocolate chips
1/4 cup sugar

3 eggs, room temperature
1 teaspoon vanilla extract

1 cup all purpose flour
½ cup hot chocolate mix (can substitute unsweetened cocoa powder)
1 teaspoon kosher salt

1 cup semisweet chocolate chips
½ cup bittersweet chocolate chips
60 Mini marshmallows
1 cup crushed peppermint candies

Preheat oven to 350 degrees. Line a baking sheet with parchment paper or silicone pad.
Place a sauce pan filled with 2 inches if water over medium heat. Place heat proof bowl over sauce pan, to create a double broiler. Add butter, and both chocolate chips. Stir until melted and smooth. Remove from heat. Whisk in eggs and vanilla extract, until full incorporated. Using a rubber spatula, gently stir in the flour and cocoa, just until incorporated. Stir in remaining chips. Drop 1 tablespoon of dough onto baking sheet, about 2 inches apart. (flatten cookie dough, place 2 marshmallows in the center. Cover marshmallows with cookie dough and roll back into a ball.) Slightly press down with finger tips . Roll top of cookie in peppermint candies.
Bake for 9 to 12 minutes, until centers of cookies are still slightly soft.





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