Ingredients
Recipes using Hojicha cookie dough
Hojicha thumbprint cookies
Ingredients
- Hojicha cookie dough (exclude protein powder and chocolate chips)
- Fig jam
Instructions
- Take 3-4 scoops of cookie dough using a cookie scoop. Smooth out the dough using your hands.
- Gently press down the center of each cookie dough bite with your thumb.
- Add ¼ tsp of fig jam to each, filling each indent to the brim.
- Refrigerate for 5-10 minutes.
Dark chocolate-covered Hojicha cookie dough
Ingredients
- Hojicha cookie dough (exclude protein powder)
- Melted dark chocolate
Instructions
- Take 3-4 scoops of cookie dough using a cookie scoop. Smooth out the dough using your hands.
- In a small bowl, melt dark chocolate. Place the cookie dough bite into the chocolate with a spoon and roll it around until fully covered.
- Place the dark chocolate cookie dough bites on a baking rack. Freeze for 5-10 minutes.
Hojicha cake pops
Ingredients
- Hojicha cookie dough (exclude protein powder)
- Melted white chocolate
- Melted dark chocolate
- Lolipop sticks
Instructions
- Take 3-4 scoops of cookie dough using a cookie scoop. Smooth out the dough using your hands.
- In a small bowl, melt white chocolate. Place the cookie dough bite into the white chocolate with a spoon and gently press a lollipop stick into the center of each cookie dough bite. Roll it around until fully covered.
- Place the cake pops on a baking rack. Drizzle dark chocolate on top using a spoon. Freeze for 5-10 minutes.
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