Hot Chocolate Bar And Cookie Exchange Recipe

Name: Hot Chocolate Bar And Cookie Exchange
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups salted butter room temperature; 1 cup light brown sugar; 1 cup granulated sugar; 2 eggs; 1 tablespoon vanilla extract; 4 cups all-purpose flour; 4 teaspoons corn starch; 2 teaspoons baking soda; 3/4 cup white chocolate chips; 3/4 cup dried cranberries; 1/2 cup salted butter; 1/4 cup brown sugar; 1 3/4 cups powdered sugar; 1/2 teaspoon maple extract; 2 tablespoons water or milk

Servings: persons

1 1/2 cups salted butter room temperature
1 cup light brown sugar
1 cup granulated sugar
2 eggs
1 tablespoon vanilla extract
4 cups all-purpose flour
4 teaspoons corn starch
2 teaspoons baking soda
3/4 cup white chocolate chips
3/4 cup dried cranberries
1/2 cup salted butter
1/4 cup brown sugar
1 3/4 cups powdered sugar
1/2 teaspoon maple extract
2 tablespoons water or milk

1
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
2
In your KitchenAid(R) Professional 600 Series 6 Quart Stand Mixer, cream butter and sugars together until light in color and fluffy. It should take about 3 to 4 minutes. Add eggs and vanilla extract and mix until well combined. Combine dry ingredients in a separate bowl, then add to wet ingredients and mix until well combined. Cookie dough will be thick.
3
Remove half of the cookie dough and place in a separate bowl. Stir in the white chocolate chips and dried cranberries. Make balls of cookie dough that are about 2 tablespoons in size for both versions of cookie dough. Place balls on cookie sheet at least 2 inches apart and bake for 8-10 minutes, or until edges are just turning golden. Allow cookies to cool on cookie sheet for about 5 minutes, then remove to cooling rack.
4
Once maple cookies are cooled, make the frosting. Add butter and brown sugar to mixer bowl and beat until smooth. Add powdered sugar, maple extract and water or milk and mix until smooth. Ice cookies.
5
Store cookies in air tight container until ready to serve.

2188

kcal

Calories

108

Fat

287

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 cups salted butter room temperature, 1 cup light brown sugar, 1 cup granulated sugar, 2 eggs, and more.

Yes, Hot Chocolate Bar And Cookie Exchange falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Hot Chocolate Bar And Cookie Exchange

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions