Description
This Peppermint Hot Chocolate Cookie recipe makes the most irresistible, thick, soft Christmas cookies ever. Topped with a gooey sweet vanilla marshmallow, crushed peppermint candies and drizzled with chocolate icing, this will become your new favorite winter holiday cookie recipe!
Ingredients
- 12 ounces semi-sweet baking chocolate, chopped or broken into pieces
- 8 tablespoons (113 gr) unsalted butter, diced
- 1 1/2 cups (213 gr) all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup Dutch-process unsweetened cocoa powder
- 3 large eggs
- 1 cup light brown sugar packed
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 8 ounces semisweet chocolate chunks
- 24 large marshmallows
- Crushed peppermint candy
- Optional: Drizzle the cookies with chocolate sauce or melted chocolate chips
Instructions
- Preheat oven to 375°F and line two baking sheets with parchment paper.
- Melt chocolate and butter in microwave-safe bowl in 30-second intervals, stirring until smooth. Set aside to cool slightly.
- Sift flour, baking powder, salt, and cocoa powder into a medium bowl. Set aside.
- In a mixer, beat eggs, brown sugar, vanilla, and peppermint extract until well combined. Gradually add melted chocolate and mix.
- Add dry ingredients on low speed until just combined. Fold in chocolate chunks.
- Cover dough with plastic wrap and chill in refrigerator for at least 30 minutes.
- Scoop 1 heaping tablespoon dough, shape into balls, and place 2 inches apart on baking sheets.
- Bake for 9 minutes. Meanwhile, cut marshmallows in half and crush peppermint candies.
- Remove cookies from oven, top with marshmallows, and bake 2-3 minutes until melted.
- Cool slightly, drizzle with chocolate, sprinkle crushed peppermint, and enjoy!
Notes
- Don’t overmix the dough.
- Use a cookie or ice cream scoop for even dough balls.
- Chocolate and butter can be melted in a double boiler or microwave.
- Chill dough for at least 30 minutes to prevent over-spreading.
- Store in an airtight container for 3-4 days or refrigerate up to a week. Freeze dough or baked cookies for 2-3 months.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Baking, Dessert, Snacks
- Method: Bake
- Cuisine: American