Peppermint Hot Chocolate Cookies
Inspired by hot cocoa these soft and chewy peppermint hot chocolate cookies are filled with gooey marshmallows and topped with crushed candy canes. This festive chocolate cookie is perfect for Christmas and the holiday season.
Equipment
- Baking Sheet Pans
- mixing bowls
- Hand Mixer
- cookie scoop
- Parchment Paper
Ingredients
- 1 1/2 cups all purpose flour
- 1 cup cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1/2 cup unsalted butter room temperature
- 1 1/2 cups brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- Mini Marshmallows
- 1/4 cup granulated sugar
- crushed candy canes optional
Instructions
- In a medium mixing bowl whisk together the all purpose flour, cocoa powder, baking powder and kosher salt.
- In a large mixing bowl, using a hand mixer, beat the butter and brown sugar together until combined and fluffy (about 2 minutes). Add in the egg as well as the vanilla and peppermint extracts and beat for an additional minute. Add in the flour mixture and mix on low speed until fully combined.
- Using a 1 oz cookie scoop (2 tablespoons), scoop out dough and pat into a flat disc. Place 3-4 mini marshmallows in the center of the disc and fold the sides up to cover the marshmallows. Roll the dough in granulated sugar and place on a cookie sheet. Cover and refrigerate for at least 1 hour or up to overnight.
- When you're ready to bake preheat the oven to 350 degrees F.
- Place the cookie dough on a baking sheet lined with parchment paper, placing the cookies at least 2 inches apart. Bake for 10-12 minutes or until the cookies are slightly puffy with hints of marshmallows peaking through. When the cookies are still warm sprinkle the crushed candy canes over the cookies.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
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