Peppermint Hot Chocolate Cookies
Delightful Peppermint Hot Chocolate Cookies combining rich cocoa and fresh peppermint, topped with gooey marshmallows, perfect for the holiday season.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour For best results, use a high-quality flour like King Arthur.
- 0.5 cups Dutch-processed cocoa powder Look for a premium cocoa powder for a deeper chocolate flavor.
- 0.5 teaspoons kosher salt
- 0.5 teaspoons baking powder
Wet Ingredients
- 0.75 cups unsalted butter, room temperature Make sure to let this sit out for about 30 minutes before using to achieve creamy perfection.
- 0.75 cups light brown sugar, packed
- 0.25 cups granulated sugar
- 2 large egg yolks, room temperature To bring eggs to room temperature quickly, place them in a bowl of warm water for 10 minutes.
- 1 teaspoon peppermint extract Feel free to swap out for vanilla if preferred.
Additions
- 13 pieces regular marshmallows, halved
- 0.5 cups semi-sweet chocolate chips Recommended brands: Ghirardelli or Nestle Toll House.
- Crushed peppermint candies, for garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, salt, and baking powder. Set this aside.
- In a stand mixer, cream the room-temperature butter, brown sugar, and granulated sugar on medium speed until creamy—about 2 minutes.
- Add the egg yolks and peppermint extract, mixing until well incorporated.
- Reduce mixer speed to low and gradually add the dry ingredients, mixing until just combined. Be careful not to overmix!
- Using a 1-tablespoon cookie scoop, drop the dough onto the prepared baking sheet. Chill in the refrigerator for at least 1 hour.
- While the dough chills, line two additional baking sheets with parchment paper.
Baking
- Transfer the chilled dough balls to the lined baking sheets, spacing them about an inch apart. Press an indent into each dough ball with your thumb.
- Bake for 9 minutes until soft but set on the edges.
- Remove cookies and place a marshmallow half on each, cut side down in the indent. Bake for an additional 2-3 minutes.
- Gently press down on marshmallows to flatten slightly.
- Let cookies cool on the pan for several minutes, then transfer to a wire rack to cool completely.
Finishing Touches
- Melt the chocolate chips in a microwave-safe bowl, stirring until smooth.
- Drizzle melted chocolate over cooled cookies and sprinkle with crushed peppermint candies.
- Let the chocolate set before serving.
Notes
Store cookies in an airtight container at room temperature for up to five days, or freeze for up to three months. To enhance flavors, consider adding cinnamon or nutmeg.