Description
These Peppermint Hot Chocolate Cookies combine rich semi-sweet chocolate with a hint of peppermint, topped with melted marshmallows and crushed peppermint candy, making for a festive and indulgent holiday treat.
Ingredients
Scale
Main Ingredients
- 12 ounces semi-sweet baking chocolate, chopped or broken into pieces
- 8 tablespoons unsalted butter, diced
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons 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: Chocolate sauce or melted chocolate chips for drizzling
Instructions
- Preheat Oven: Preheat the oven to 375 degrees Fahrenheit and line two baking sheets with parchment paper.
- Melt Chocolate and Butter: Add the chopped semi-sweet chocolate and diced butter to a microwave-safe bowl. Melt in 30-second intervals, stirring after each interval, until completely smooth. Set aside to cool slightly.
- Prepare Dry Ingredients: Sift together the all-purpose flour, baking powder, salt, and Dutch-process cocoa powder into a medium bowl. Set aside.
- Mix Wet Ingredients: Using a stand mixer fitted with a paddle attachment or an electric hand mixer, beat the eggs, light brown sugar, vanilla extract, and peppermint extract until well combined.
- Combine Chocolate Mixture: Slowly pour the melted chocolate and butter mixture into the wet ingredients and beat until incorporated, scraping down the sides as needed.
- Add Dry Ingredients: Set the mixer to low speed and gradually add the dry ingredient mixture. Mix until just combined to avoid overworking the dough.
- Fold in Chocolate Chunks: Gently fold in the semisweet chocolate chunks until evenly distributed throughout the dough.
- Chill Dough: Remove the dough from the mixer, cover it tightly with plastic wrap, and chill in the refrigerator for at least 30 minutes.
- Shape Cookies: Once chilled, scoop about 1 heaping tablespoon of dough per cookie and shape into balls. Arrange them on the prepared baking sheets, spacing them about 2 inches apart.
- Initial Bake: Bake the cookies for 9 minutes until slightly underbaked.
- Prepare Toppings: While cookies bake, cut marshmallows in half using kitchen scissors. Place peppermint candy in a resealable bag and crush with a rolling pin.
- Add Marshmallows: Remove cookies from oven and place marshmallow halves cut side down on top of each cookie. Return to oven.
- Finish Baking: Bake for an additional 2 to 3 minutes until marshmallows are melted.
- Cool and Garnish: Transfer cookies to a wire rack to cool slightly. Drizzle with chocolate sauce or melted chocolate chips and sprinkle with crushed peppermint candy. Serve and enjoy!
Notes
- Do not overwork the dough to maintain soft texture.
- Use a cookie scoop or ice cream scoop for even-sized cookies.
- Chocolate and butter can be melted using a double boiler or microwave in 30-second intervals.
- If preferred, milk chocolate or dark chocolate can replace semi-sweet chocolate.
- Chill dough at least 30 minutes to prevent cookies from spreading too much during baking.
- Store cookies in an airtight container at room temperature for 3-4 days or refrigerate for up to a week.
- Cookie dough or baked cookies can be frozen for 2-3 months for future enjoyment.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 80 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 30 mg
