Description
These Peppermint Hot Chocolate Cookies combine rich cocoa, melty marshmallows, and festive crushed peppermint candies for a delightful holiday treat. Soft and chewy with bursts of chocolate and refreshing peppermint, these cookies evoke the cozy flavors of a peppermint hot chocolate in every bite.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips
- 1 cup mini marshmallows
- 1/2 cup crushed peppermint candies or candy canes
Topping
- Extra mini marshmallows
- Extra crushed peppermint candies
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare baking sheets by lining them with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, use a mixer to cream together the softened unsalted butter, granulated sugar, and light brown sugar until the mixture is light in color and fluffy in texture, about 2-3 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then stir in the vanilla extract to infuse the dough with flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until evenly mixed to avoid clumps.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients into the wet butter and sugar mixture, stirring gently until just combined. Be careful not to overmix to keep the cookies tender.
- Fold in Mix-ins: Gently fold in the semisweet chocolate chips, mini marshmallows, and crushed peppermint candies into the dough for bursts of flavor and texture.
- Portion Dough: Using a tablespoon measure, scoop out dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Add Toppings: Lightly press a few extra mini marshmallows and crushed peppermint candies on top of each dough ball to create a festive, decorative finish.
- Bake: Bake in the preheated oven for 9–11 minutes, until the edges are set but centers remain slightly soft, ensuring a moist, chewy center.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to finish setting, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- For an extra fudgy texture, slightly underbake the cookies and let them finish setting on the baking sheet.
- You can substitute white chocolate chips for semisweet chocolate chips if you prefer a sweeter flavor profile.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
