Description
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!
Ingredients
- 12 ounces semi-sweet baking chocolate, chopped or broken into pieces
- 8 tablespoons (113 g) unsalted butter, diced
- 1 1/2 cups (213 g) 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
- 24 large marshmallows
- Crushed peppermint candy
- Optional: chocolate sauce or melted chocolate chips for drizzling
Instructions
- Preheat oven to 375°F (190°C) 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 after each interval, until smooth. Cool slightly.
- Sift the flour, baking powder, salt, and cocoa powder into a medium bowl.
- In a stand mixer or with a hand mixer, beat the eggs, brown sugar, vanilla, and peppermint extract until well combined.
- Slowly pour in the melted chocolate and mix until incorporated. Scrape bowl as needed.
- With the mixer on low, gradually add the dry ingredients and mix until just combined.
- Fold in the chocolate chunks.
- Remove dough, cover with plastic wrap, and chill for at least 30 minutes.
- Scoop 1 heaping tablespoon of dough, shape into balls, and place 2 inches apart on baking sheets.
- Bake for about 9 minutes, until slightly underbaked.
- Cut marshmallows in half and crush peppermint candies.
- Remove cookies from oven, place a marshmallow half (cut side down) on each one, and return to oven.
- Bake for 2–3 minutes until marshmallows melt.
- Cool on a wire rack, drizzle with chocolate, and top with crushed peppermint.
Notes
- Don’t overwork the dough.
- Use a cookie scoop or ice cream scoop for uniform sizing.
- You can melt the chocolate and butter in a double boiler or microwave.
- Two types of chocolate are used: chunks and baking chocolate bars.
- Chill dough at least 30 minutes to prevent over-spreading.
- Store at room temperature for 3–4 days or refrigerate for 1 week.
- Freeze dough or baked cookies for 2–3 months.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Baking, Dessert, Snacks
- Method: Bake
- Cuisine: American