You Go, Glen Cocoa! : Hot Cocoa Rollout Cookie, Three Variations

As kids, we always begged for the ultimate winter treat; a hot cocoa with whipped cream. Growing up in the California’s Sierra Nevada there was nothing better than a big ol ’cup of whipped cream with a bit of hot cocoa. Lets be honest - that's how we enjoyed it the most! After playing for hours in the snow, or while waiting for the school bus in 10 degree weather, that warm cup of cocoa was heaven. DON’T ask my sister about my bus stop story! Maybe one day I will share it with you, when I’m able to overcome the sheer embarrassment I still carry from that dreadfully icy morning.   Below are three great ways to enjoy this recipe.  The main recipe will be a traditional hot cocoa roll out dough.  In the tips section, you will find two variations: Mexican Hot Cocoa and Peppermint Bark.   

This is a digital download, not a physical item. The PDF will be emailed to you within 24 hours after purchase. Look for an email from Sales@TheSpeakeasyBakingCo.com 

This recipe is done by volume, not weight.

Please see my Instagram page @TheSpeakeasyBakingCo for videos on how to rollout your dough in sheets between plastic wrap. This is the best way to prep your dough and save your wrists from trying to rollout chilled dough. The highlight video is titled "Roll Out." 

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