The Clark Spark
Blossom Cookies
Ingredients:
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1 tablespoon of prepared chocolate frosting
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24 unwrapped Hershey’s kisses
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24 Nilla wafer cookies
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24 butterscotch chips
Serving Size: 2-3 cookies
Step 1:
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Smear a small amount of frosting onto the flat bottom of 1 candy kiss
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Press onto the flat bottom of 1 vanilla wafer cookie
Step 2:
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Smear a small amount of frosting onto the flat bottom of 1 butterscotch chip
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Press onto the rounded top of the same cookie.
Step 3:
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Repeat with remaining frosting, candy kisses, wafer cookies, and butterscotch chips. Set aside to dry for about 30 minutes.
Step 4:
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Enjoy with friends/family!
Marshmallow & Hot Cocoa Cookies
Ingredients:
Cookies
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1/2 cup (1 stick) unsalted butter, softened
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1/2 cup (107 g.) packed light brown sugar
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1/4 cup (50 g.) granulated sugar
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1/2 tsp. kosher salt
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1 large egg
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1 tsp. pure vanilla extract
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1/2 tsp. baking soda
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1 1/2 cups (180 g.) all-purpose flour
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1/4 cup (42 g.) hot cocoa mix
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1/4 cup (21 g.) unsweetened cocoa powder
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12 marshmallows, halved
Glaze
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2 Tbsp. unsalted butter, softened
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2 Tbsp. unsweetened cocoa powder
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Pinch of kosher salt
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2 Tbsp. steaming hot water
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1 cup (113 g.) confectioners’ suga
Cookie Directions
Step 1
In a large bowl, using a handheld mixer on medium-high speed, beat butter, brown sugar, granulated sugar, and salt until creamy and combined.
Step 2
Add egg and vanilla and beat until incorporated. Beat in baking soda.
Step 3
Add flour, hot cocoa mix, and cocoa powder and beat until mixture is soft and sticky. Cover bowl with plastic wrap and refrigerate until cold, about 2 hours.
Step 4
Arrange a rack in the center of the oven; preheat to 375°. Line 3 baking sheets with parchment (if you only have 2, that's fine, too!) Scoop 1 1/2 Tbsp. balls (about 30 g. or roughly the size of a ping-pong ball). Arrange 8 balls on each prepared sheet, spacing about 2" apart. If working with only 2 baking sheets, reserve 8 balls in a cookie dough bowl.
Step 5
Working one sheet at a time, bake cookies until puffy and matte on top, about 8 minutes. Remove sheet from oven. Place half a marshmallow, cut side down, into the center of the cookie, pressing marshmallow down so the cookie slightly cracks.
Step 6
Continue to bake until the marshmallow is slightly melted, about 2 minutes more. Using a small spoon, lightly press marshmallow down to encourage it to slightly spread. Repeat with remaining baking sheets, relining cooled baking sheets with parchment paper as necessary.
Glaze
Step 1
In a small bowl, whisk butter, cocoa powder, salt, and 2 Tbsp. steaming hot water until smooth. Add confectioners’ sugar and whisk until no lumps remain.
Step 2
Spoon glaze over top of cookies. If the glaze is too thick, add a tiny bit of water to loosen. If it seems too thin, let cool for 1 minute, then try again.