Meltaway Brownie Cookies

Ingredients:

For the White Chocolate Shell:

• 12 oz white chocolate chips or white chocolate melts
• 1/4 cup crushed peppermint candies (or peppermint extract if you prefer)
• Mini marshmallows (about 1/2 cup)

For the Hot Cocoa Mix:

• 1 cup powdered white hot cocoa mix (store-bought or homemade)
• 1/4 cup crushed peppermint candies (optional, for extra peppermint flavor)

Additional Items:

• 2 silicone sphere molds (or round molds for making the bomb shapes)
• 1 tablespoon vegetable oil (optional, for smoothing out the chocolate)

Instructions:

Step 1: Prepare the Chocolate Shells

1. Melt the White Chocolate:
   • Place the white chocolate chips or melts in a microwave-safe bowl. Microwave in 20-30 second intervals, stirring between each interval, until the chocolate is completely melted and smooth. If you’re using pure white chocolate, you may need to add a teaspoon of vegetable oil to help smooth it out.
2. Coat the Molds:
   • Using a spoon, coat the inside of each mold with a thick layer of melted white chocolate. Make sure to coat the edges as well for a sturdy shell. You can also use a pastry brush for more even coverage.
3. Chill the Molds:
   • Place the molds in the freezer for 10-15 minutes or until the chocolate shell has hardened.
4. Apply a Second Layer (Optional):
   • For a thicker, sturdier shell, add a second layer of white chocolate. Let it freeze again for another 10-15 minutes.

Step 2: Prepare the Hot Cocoa Mix

1. Mix the Cocoa:
   • In a bowl, combine the white hot cocoa mix and crushed peppermint candies (if using). Stir to combine.

Step 3: Assemble the Cocoa Bombs

1. Fill the Shells:
   • Once the chocolate shells are set and hardened, carefully remove them from the silicone molds.
   • Place one of the chocolate spheres on a flat surface. Add about 2 tablespoons of the white hot cocoa mix to the center of the sphere, along with a few mini marshmallows and a sprinkle of crushed peppermint if desired.
2. Seal the Bombs:
   • Gently warm a plate by placing it in the microwave for a few seconds. Then, place the open side of the second chocolate shell onto the warm plate to slightly melt the edges.
   • Place the melted edge over the filled shell to form a full sphere. Gently press to seal the edges together.
3. Decorate (Optional):
   • If you like, you can drizzle a little extra melted white chocolate over the bombs and sprinkle with crushed peppermint for a decorative touch.

Step 4: Store the Cocoa Bombs

1. Let the Bombs Set:
   • Allow the sealed cocoa bombs to set completely at room temperature or place them in the fridge for about 10 minutes to ensure the seal is firm.
2. Storage:
   • Store the finished white chocolate peppermint hot cocoa bombs in an airtight container at room temperature for up to 1-2 weeks.

Step 5: Enjoy the Hot Cocoa

1. Make the Hot Cocoa:
   • To use the cocoa bomb, place one in a mug. Heat 8-10 oz of milk until hot (but not boiling) and pour it over the cocoa bomb. Watch it melt and release the cocoa and marshmallows into the milk, creating a creamy, peppermint-infused hot chocolate!

Tips:

• Customize: You can substitute milk chocolate or dark chocolate for the white chocolate, and use regular hot cocoa mix if you prefer. The peppermint extract can be added to the cocoa mix if you want a stronger peppermint flavor.
• Peppermint Crunch: For an extra peppermint crunch, use crushed candy canes instead of peppermint candies.
• Packaging: These make great gifts! Wrap them in clear cellophane or a gift box for a fun holiday treat.

These White Chocolate Peppermint Hot Cocoa Bombs are the perfect winter indulgence and a great gift idea during the holiday season!

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