Description
Delightfully rich and festive Peppermint Hot Chocolate Cookies featuring melted semi-sweet chocolate, cocoa powder, and peppermint extract. Topped with melted marshmallows and crushed peppermint candy, these cookies offer a perfect holiday treat with a gooey center and a chocolate drizzle finish.
Ingredients
Scale
Chocolate Mixture
- 12 ounces semi-sweet baking chocolate, chopped or broken into pieces
- 8 tablespoons unsalted butter, diced
Dry Ingredients
- 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
Wet Ingredients
- 3 large eggs
- 1 cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
Mix-ins and Toppings
- 8 ounces semisweet chocolate chunks
- 24 large marshmallows, cut in half
- Crushed peppermint candy
- Optional: Chocolate sauce or melted chocolate chips for drizzling
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375 degrees Fahrenheit. Line two baking sheets with parchment paper to prevent sticking.
- Melt Chocolate and Butter: Place the chopped baking chocolate and diced butter into a microwave-safe bowl. Melt in 30-second intervals, stirring well between each interval until the mixture is smooth and fully melted. Set aside to cool slightly.
- Combine Dry Ingredients: Sift together the all-purpose flour, baking powder, salt, and Dutch-process cocoa powder in a medium bowl. Set this mixture aside.
- Mix Wet Ingredients: In the bowl of a stand mixer fitted with the paddle attachment or using an electric hand mixer, beat the eggs, light brown sugar, vanilla extract, and peppermint extract until fully combined and creamy.
- Incorporate Melted Chocolate: Gradually pour the melted chocolate and butter mixture into the wet ingredients while beating, ensuring it is fully incorporated. Scrape down the sides of the bowl as needed for even mixing.
- Add Dry Ingredients: With the mixer on low speed, slowly add the sifted dry ingredients, mixing until just combined. Avoid overmixing to maintain tender cookies.
- Fold in Chocolate Chunks: Gently fold the semisweet chocolate chunks into the dough until they are evenly distributed throughout.
- Chill the Dough: Remove the dough from the mixer bowl, cover it tightly with plastic wrap, and chill in the refrigerator for at least 30 minutes to prevent spreading during baking.
- Scoop and Shape: Once chilled, scoop about 1 heaping tablespoon of dough at a time and shape into balls. Arrange these on the prepared baking sheets, spacing them approximately 2 inches apart to allow room for spreading.
- Bake Initial Cookies: Bake the cookies in the preheated oven for about 9 minutes until they are slightly under-baked and soft in the center.
- Prepare Marshmallows and Peppermint: While cookies bake, cut the large marshmallows in half using kitchen scissors. Crush peppermint candy by placing pieces in a resealable bag and gently rolling with a rolling pin.
- Add Marshmallows and Bake Again: Remove the partially baked cookies from the oven. Place a marshmallow half, cut side down, on top of each cookie. Return the cookies to the oven and bake for an additional 2 to 3 minutes until the marshmallows are melted and slightly browned.
- Cool and Decorate: Transfer cookies to a wire rack to cool slightly. Drizzle with melted chocolate sauce or chocolate chips if desired, then sprinkle with the crushed peppermint candy for a festive finish.
- Serve and Enjoy: Let the cookies cool just enough to handle, then enjoy the rich peppermint hot chocolate flavors with gooey marshmallow topping and crunchy peppermint accents.
Notes
- Do not overwork the dough when mixing to keep cookies tender.
- Use a cookie scoop or ice cream scoop to make evenly sized cookie dough balls for consistent baking.
- Chocolate and butter can be melted together using a double boiler alternatively.
- Use semi-sweet chocolate bars and chunks for balanced chocolate flavor; milk or dark chocolate can be substituted if preferred.
- Chill dough for at least 30 minutes to prevent cookies from spreading too much during baking.
- Store baked cookies in an airtight container at room temperature for up to 3-4 days or refrigerate for up to one week.
- Both cookie dough and baked cookies can be frozen for 2-3 months for future enjoyment.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 55 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1.5 g
- Protein: 2 g
- Cholesterol: 30 mg
