Hojicha Cookie Dough - Three Must-Try Recipes

Hojicha thumbprint cookies

Ingredients

• Hojicha cookie dough (exclude protein powder and chocolate chips)
• Fig jam

Instructions

1. Take 3-4 scoops of cookie dough using a cookie scoop. Smooth out the dough using your hands.
2. Gently press down the center of each cookie dough bite with your thumb. 
3. Add ¼ tsp of fig jam to each, filling each indent to the brim. 
4. Refrigerate for 5-10 minutes.

Dark chocolate-covered Hojicha cookie dough

Ingredients

• Hojicha cookie dough (exclude protein powder)
• Melted dark chocolate

Instructions

1. Take 3-4 scoops of cookie dough using a cookie scoop. Smooth out the dough using your hands.
2. 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.
3. 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

1. Take 3-4 scoops of cookie dough using a cookie scoop. Smooth out the dough using your hands.
2. 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.
3. 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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