Valentine’s Choco-Coco Hug Cookies

Tiffany Cohen has been cooking since she was 12 years old. Everything she does revolves around family, friends, food and fun. She has a blog called Whatcha Cooking Good Looking, which showcases her love for food and creating great memories with family and friends. When not working at her corporate job, she’s enjoying life with her husband and two little boys. Contact her at whatchacookinggoodlooking@gmail.com.

    Being the only girl in a houseful of boys, I try to fit anything pink into my life as much as I can. When Valentine’s Day rolls around, it’s definitely my excuse to decorate the house and bake all things pink! These Valentine’s Choco-Coco Hug Cookies are no exception. They remind me of those Dutch chocolate cookies with the crunchy sugar crystals, but soft and coconutty too! I’m warning you: they’re addicting!
    Is there anything more romantic than chocolate and coconut?  Probably…but that’s not the point!  These Valentine’s cookies are so pretty to look at and even more delicious to eat.  The crystal sugar outside adds a slight crunch to the soft-centered cookie.  The soft melted Hershey’s Hug and Valentine’s M&M in the middle make these cookies so cute and perfect for the holiday of love.

Valentine’s Choco-Coco Hug Cookies (makes approx. 24 cookies)

    1 1/4 cups flour
    1/2 cup cocoa powder
    1 teaspoon baking soda
    1/4 teaspoon salt
    10 tablespoons of salted butter at room temperature
    1/2 cup sugar, plus 3 tablespoons for rolling
    1/2 cup light brown sugar
    1 teaspoon vanilla extract
    1/2 to 3/4 teaspoon coconut extract  
    1 egg
    An overflowing 1/2 cup mini chocolate chips
    2 tablespoons Hot Pink Decorating Sugar (found in baking aisle) 
    24 Hershey’s Hugs, unwrapped Valentine’s M&Ms

    1.  Preheat the oven to 350.  In a large bowl, using a whisk stir together the flour, cocoa powder, baking soda, and salt.  Set aside.
    2.  Beat the butter, sugar, and light brown sugar until smooth.  Add the eggs, vanilla, and coconut extract.  Continue mixing until just combined.  
    3.  Gradually add the flour mixture.  Continue mixing and adding the dry ingredients starting on low and gradually increase to medium speed after each addition.
    4.  When the mixing is done, add the mini chocolate chips and give another quick mix.
    5.  In a small bowl, combine the remaining sugar and hot pink decorating sugar.  Line a baking sheet with parchment paper.  Take a tablespoon of dough and roll it into a ball.  Roll the ball around in the sugar until fully coated.  Place on the cookie sheet and using your thumb make an indent in each cookie.  Continue with the remaining dough and don’t overcrowd the pan.  These cookies will spread.
    6.  Bake for 6 minutes.  Remove from the oven and immediately add a Hershey’s Hug to the center thumbprint of each cookie.  Return the tray to the oven and bake for 2-3 more minutes.  The Hug should be soft but not melted.  Remove the tray from the oven and immediately place an M&M, logo side down, in the center of each Hug, giving a small tap to flatten the Hug.  Let cool completely.  Enjoy!
  
For more food and cocktail recipes, visit my blog Whatcha Cooking Good Looking? at www.whatchacookinggoodlooking.com.