Description
These Peppermint Hot Chocolate Cookies combine rich cocoa, smooth chocolate chips, and festive peppermint flavor for a cozy holiday treat. Soft and chewy with a hint of mint and gooey marshmallows, they’re perfect for winter gatherings or as a sweet gift.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Add-ins
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup mini marshmallows
- 1/3 cup crushed peppermint candies or candy canes
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, use a mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light, fluffy, and well combined. This step helps create a tender cookie texture.
- Add Egg and Extracts: Beat in the egg, vanilla extract, and peppermint extract until fully incorporated, giving the dough flavor and moisture.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute the leavening and cocoa.
- Mix Dry Ingredients into Wet: Gradually add the dry ingredients into the wet mixture, mixing just until combined, being careful not to overmix for tender cookies.
- Fold in Add-ins: Gently fold in the semi-sweet chocolate chips, mini marshmallows, and crushed peppermint candies, spreading the festive flavors throughout the dough.
- Shape and Bake: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Bake in the preheated oven for 8 to 10 minutes, until the edges are set but the centers remain soft and chewy.
- Cool Cookies: Remove the baking sheet from the oven and let the cookies cool on it for 5 minutes to firm up before transferring them to a wire rack to cool completely.
Notes
- Add extra mini marshmallows on top immediately after baking for a gooey, melty effect.
- Drizzle melted white chocolate over cooled cookies and sprinkle with additional crushed peppermint for an elegant festive touch.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- For a gluten-free variation, substitute the all-purpose flour with a gluten-free blend suitable for baking.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
