Peppermint Hot Chocolate Cookies
Peppermint Hot Chocolate Cookies are cocoa cookies with a hint of peppermint flavor, topped with marshmallows, chocolate drizzle, and crushed peppermint candies. It's like enjoying a cozy cup of hot cocoa in a cookie form! These are a must-add to your list of Christmas cookies and for any time you crave a sweet and comforting treat.
Servings: 25 cookies
Calories: 143kcal
Ingredients
Cookies
- 1 ½ cups (187.5 g) all-purpose flour
- ½ cup (59 g) Dutch-processed cocoa powder
- ½ teaspoon kosher salt
- ½ teaspoon baking powder
- ¾ cup (1 ½ sticks) unsalted butter, room temperature
- ¾ cup (150 g) light brown sugar, packed
- ¼ cup (50 g) granulated sugar
- 2 large egg yolks, room temperature
- 1 teaspoon peppermint extract
Toppings
- 13 regular marshmallows, halved
- ½ cup (91 g) semi-sweet chocolate chips
- crushed peppermint candies, for garnish
Instructions
- Line a large baking sheet with parchment paper. Set aside.
- In a medium bowl, whisk together the flour, cocoa powder, salt, and baking powder. Set aside.
- To the bowl of a stand mixer fitted with the paddle attachment, add the butter, brown sugar, and granulated sugar. Mix on medium speed until creamy.
- Add the egg yolks and peppermint extract. Mix until well incorporated, scraping the bowl as needed.
- Reduce the mixer speed to low and gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing, as this can affect the cookie texture.
- Using a 1-tablespoon cookie scoop, drop the dough onto the prepared baking sheet. Chill in the refrigerator for 1 hour.
- Once chilled, preheat the oven to 350°. Line 2 large baking sheets with parchment paper.
- Transfer the dough balls to the lined baking sheets, spacing the dough balls about an inch apart. Using a small teaspoon or your thumb, press an indent into the middle of each dough ball.
- Bake for 9 minutes.
- Remove cookies from the oven and add 1 marshmallow half to each cookie, placing the cut side down in the indent. Return to oven and bake an additional 2-3 minutes, or until the marshmallows have begun to melt.
- Remove from oven and gently press down on marshmallows to flatten slightly.
- Cool on the pan for several minutes then transfer the cookies to a wire rack to finish cooling.
- While the cookies cool, melt chocolate. To a small microwave-safe bowl, add the chocolate chips. Microwave in 30-second intervals, stirring until melted.
- Transfer the melted chocolate to a piping bag or a small zip-top bag with the corner snipped off, then drizzle over the cooled cookies.
- Sprinkle each cookie with crushed peppermint candies.
- Let chocolate set before serving.
Video
Nutrition
Serving: 1cookie | Calories: 143kcal