Peppermint Hot Chocolate Cookies
Delightfully sweet and rich, these cookies combine chocolate and peppermint for a cozy treat perfect for family gatherings and festive celebrations.
Ingredients
Cookie Base
- 12 ounces semi-sweet baking chocolate, chopped such as Ghirardelli, Bakers or Callebaut
- 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
Toppings
- 24 large marshmallows cut in half
- Crushed peppermint candy
- Optional: Drizzle with chocolate sauce or melted chocolate chips
Instructions
Preparation
- Preheat the oven to 375 degrees Fahrenheit and line two baking sheets with parchment paper.
- Melt the chocolate and butter together in a microwave-safe bowl in 30-second intervals, stirring until completely melted and smooth. Set aside to cool slightly.
- Sift the flour, baking powder, salt, and cocoa powder into a medium bowl. Set aside.
Mixing
- In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs, brown sugar, vanilla, and peppermint extracts until well combined.
- Slowly pour in the melted chocolate and beat until incorporated, scraping 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 until they are well distributed.
Chilling and Baking
- Cover the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
- Once chilled, scoop out about 1 heaping tablespoon of dough and shape into balls, arranging them on the prepared baking sheets with 2 inches of space between each.
- Bake until slightly under-baked, about 9 minutes.
- Cut the marshmallows in half and place the cut side down on each cookie, then return to the oven.
- Bake for an additional 2-3 minutes or until the marshmallows are melted.
Cooling and Serving
- Transfer the cookies to a wire rack to cool slightly.
- Drizzle with chocolate and top with crushed peppermint. Enjoy!
Notes
Store cookies in an airtight container at room temperature for up to a week, or freeze for up to three months. To reheat, thaw at room temperature or warm in the microwave for about 10-15 seconds.