Cocoa cookie biscuits

Cocoa cookie biscuits

Cocoa cookie biscuits are a basic chocolate cookie with zero frills. They're simple to make, but extremely delicious when prepared with a cup of coffee or hot chocolate. When sandwiched together with peanut butter in the center, they are transformed into an undeniable yummy snack. You may even want to make sure you have a glass of milk on hand to do a bit of cookie dunking!

Ingredients:

• 1 large egg

• ¼ cup cocoa powder, sifted

• 1 cup of self-rising flour, sifted

• ¼ cup white granulated Splenda, or sugar

• ½ cup of butter, softened

• 1 teaspoon of pure vanilla extract

Instructions:

Lightly butter a cookie sheet; set it aside.

In a bowl, combine the egg, Splenda, or sugar, butter, and the pure vanilla extract; mix thoroughly until creamy. Now, add the cocoa powder and the flour in, mix well until fully incorporated. 

At this point, I use my hands to dive into the bowl of dough. You can use a mixer with a dough hook, or transfer the dough to a food processor, if that's what you prefer. 

Work the dough by whatever means you choose until it all comes together. If the dough is too dry to work with, add a little more softened butter.

Roll the dough into about quarter sized balls, then place them two-three inches apart. 

Next, use the tines of a fork and press the dough down. Doing this will also leave indentations on top of each cocoa biscuit.

Bake for about eight to ten minutes in a 350 degrees F oven.

Allow the cookies to cool, then store them in an airtight cookie container. 

This recipe usually makes a baker's dozen (13).

Suggestions for dressing your cocoa cookies up for holiday gifts:

• Melt some dipping chocolate, chocolate bark, or a plain chocolate candy bar and drizzle the melted chocolate over the top of your baked cookies, or dip half the baked cookies into melted chocolate. Place them on waxed paper to allow the chocolate to harden.

• Instead of using a fork to press the dough down, use a spoon, or your thumb to make an indention in the center of each cookie. Place a chocolate kiss in the center, then bake.

• Do the same as above, but fill the indentations with pieces of chewy caramel instead, then bake your cookies.

• Last but not least, again do the same as above, but this time add strawberry jam in the center of each cookie indentation; bake.

Place your cookies in clear plastic bags, use a twisty tie to seal the bag. Next, tie holiday colored ribbons around the bags and add name tags. 

Note:

These are not meant to be sugary-sweet cookies, but when you add a touch of sweetness to the center of them, it truly sets them off.