Peppermint Hot Chocolate Cookies
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!
Servings 48 cookies
Calories 133kcal
Equipment
Ingredients
- 12 ounces semi-sweet baking chocolate, chopped or broken into pieces (such as Ghirardelli, Bakers or Callebaut)
- 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 the oven to 375 degrees Fahrenheit and line two baking sheets with parchment paper.
- Add the pieces of chocolate bar and butter to a microwave-safe bowl. Melt in 30-second intervals, stirring at each interval before returning to the microwave, until it’s completely melted and smooth. Set aside to cool slightly.
- Sift the flour, baking powder, salt and cocoa powder into a medium bowl. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or with an electric hand mixer, beat the eggs, brown sugar, vanilla and peppermint extracts until well combined.
- Slowly, pour in the melted chocolate and beat until incorporated. Scrape down the sides of the bowl as needed.
- With the mixer set on low speed, gradually add the dry ingredients and mix until just combined.
- Fold in the chocolate chunks and mix until they are well distributed.
- Remove the dough from the mixer and cover it in plastic wrap. Chill in the refrigerator for at least 30 minutes.
- Once chilled, scoop dough out about 1 heaping tablespoon at a time. Shape into balls of dough and arrange on the prepared baking sheets leaving 2-inches between each cookie.
- Bake until slightly under-baked, about 9 minutes.
- In the meantime, cut the marshmallows in half using kitchen scissors. Place peppermint candy in a resealable bag and crush them up with a rolling pin.
- Remove the cookies from the oven and place the marshmallow half placing the cut side down on top of each cookie and return to the oven.
- Bake for about 2-3 minutes or until the marshmallows are melted.
- Transfer the cookies to a wire rack to cool slightly then, drizzle the cookies with chocolate and top with the crushed peppermint. Enjoy!
Notes
- When mixing, don’t over work the dough.
- To make evenly sized cookie dough balls, you can use a cookie scoop or an ice cream scoop.
- You can melt the chocolate and butter in a double boiler or in the microwave. If using the microwave, melt in 30-second intervals, stirring after each interval before returning to the microwave
- This recipe uses two types of chocolate, chocolate chunks and baking chocolate bars which can be found in the baking aisle. Although the recipe asks for semi-sweet chocolate, you can use milk chocolate or dark chocolate.
- Chill the cookie dough for at least 30 minutes before baking to prevent the cookies from over-spreading.
- Store these holiday cookies in an airtight container at room temperature for about 3-4 days or in the refrigerator for up to a week
- You can freeze the cookie dough or the baked cookies for 2-3 months.
Nutrition
Calories: 133kcal | Carbohydrates: 17g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 22mg | Potassium: 101mg | Fiber: 1g | Sugar: 11g | Vitamin A: 79IU | Calcium: 20mg | Iron: 1mg