Description
These Peppermint Hot Chocolate Cookies combine the rich taste of chocolate with refreshing peppermint and gooey marshmallows for a festive holiday treat. Soft, chewy, and bursting with flavor, they are perfect for cozy winter gatherings or as a delightful gift during Christmas.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-Ins and Toppings
- 1 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
- 1/2 cup crushed peppermint candies or candy canes
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Cream Butter and Sugars: In a large bowl, use a mixer to cream the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, indicating air has been incorporated for a good texture.
- Add Eggs and Extracts: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla and peppermint extracts to infuse the dough with flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt to evenly distribute the leavening agents and cocoa.
- Mix Dry Ingredients into Wet: Gradually add the dry mixture to the wet ingredients, mixing gently until just combined to avoid overmixing which can toughen cookies.
- Fold in Chocolate Chips and Marshmallows: Carefully fold in the semi-sweet chocolate chips and mini marshmallows, distributing them evenly throughout the dough.
- Scoop and Top Dough: Using a tablespoon, scoop rounded mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart. Lightly press a few crushed peppermint candies onto the top of each dough ball for an added burst of peppermint flavor and festive appearance.
- Bake the Cookies: Bake in the preheated oven for 10–12 minutes or until the edges are set but the centers remain slightly soft for a chewy texture.
- Cool: Allow the cookies to cool on the baking sheets for about 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving.
Notes
- Add extra mini marshmallows or peppermint bits on top just after baking for a festive finish.
- Store cookies in an airtight container for up to 5 days to maintain freshness.
