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Chocolate Dipped Creams

Chocolate Dipped Creams

These delicate, buttery cookies bring a toasty twist to the holiday season. Made with Sweet Houjicha Cocoa Powder and finished with melted chocolate and chopped pecans, they offer a tender, melt-in-your-mouth texture with rich, roasted notes.

Date:

October 27, 2026

Author:

Rishi Tea

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Sweet Houjicha Cocoa Powder-image

Sweet Houjicha Cocoa Powder

Roasty | Malty | Sweet

from $20.50

Ingredients

  • 1 c flour
  • 1 c cornstarch
  • 1 c butter or margarine, softened
  • 1/2 c Houjicha Cocoa Sugar*
  • 1/8 tsp salt
  • 1 tsp vanilla
  • Garnish: Houjicha Cocoa Sugar, melted chocolate, chopped pecans

*Houjicha Cocoa Sugar:
Whisk together 2/3 c powdered sugar and 2 tbsp Sweet Houjicha Cocoa Powder. Reserve excess for garnish.

Directions

  1. Sift flour and cornstarch into a mixing bowl.
  2. In a separate bowl, cream butter while gradually adding ½ cup Houjicha Cocoa Sugar until well combined.
  3. Add salt and vanilla to butter mixture.
  4. Add flour-cornstarch mixture to creamed butter, mixing until a dough forms.
  5. Cover and chill dough for 2–3 hours.
  6. Shape dough into balls. Bake at 350°F for 15–20 minutes.
  7. Transfer cookies to a wire rack to cool.
  8. Sift reserved Houjicha Cocoa Sugar over the cooled cookies. Drizzle with melted chocolate and finish with chopped pecans.

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