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Peppermint Hot Chocolate Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 55 reviews
  • Author: Julia
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 1 hour 2 minutes
  • Yield: 48 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Delight in these festive Peppermint Hot Chocolate Cookies featuring rich semi-sweet chocolate, a hint of peppermint, and gooey marshmallow topping. Perfect for holiday gatherings or cozy winter treats, these cookies combine chocolate chunks, a soft cocoa dough, and crushed peppermint for a delightful burst of flavor in every bite.

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

Add-ins and Toppings

  • 8 ounces semisweet chocolate chunks
  • 24 large marshmallows
  • Crushed peppermint candy
  • Optional: chocolate sauce or melted chocolate chips for drizzling

Instructions

  1. Preheat Oven: Preheat the oven to 375 degrees Fahrenheit and line two baking sheets with parchment paper to prepare for baking.
  2. Melt Chocolate and Butter: Place the semi-sweet chocolate pieces and diced butter in a microwave-safe bowl. Melt them in 30-second intervals, stirring after each, until smooth and completely melted. Set aside to cool slightly.
  3. Sift Dry Ingredients: In a medium bowl, sift together the flour, baking powder, salt, and Dutch-process cocoa powder. Set this mixture aside for later use.
  4. Mix Wet Ingredients: Using a stand mixer with a paddle attachment or electric hand mixer, beat the eggs, brown sugar, vanilla extract, and peppermint extract until well combined and smooth.
  5. Combine Chocolate Mixture: Gradually pour the melted chocolate and butter mixture into the wet ingredients while continuing to beat until fully incorporated. Scrape down the sides of the bowl to ensure even mixing.
  6. Add Dry Ingredients: On low speed, slowly add the sifted dry ingredients to the wet mixture and mix until just combined, being careful not to overwork the dough.
  7. Fold in Chocolate Chunks: Gently fold the semisweet chocolate chunks into the dough to evenly distribute them.
  8. Chill Dough: Remove the dough from the mixer bowl, cover it with plastic wrap, and chill in the refrigerator for at least 30 minutes to firm up the dough and prevent spreading during baking.
  9. Shape Cookies: Once chilled, scoop about 1 heaping tablespoon of dough per cookie and shape into balls. Arrange them on the prepared baking sheets with about 2 inches between each cookie.
  10. Bake Cookies: Bake the cookies in the preheated oven for 9 minutes, aiming to have them slightly under-baked for a soft center.
  11. Prepare Marshmallows and Peppermint: While cookies bake, cut each marshmallow in half using kitchen scissors. Place crushed peppermint candy pieces by sealing them in a bag and crushing with a rolling pin.
  12. Add Marshmallows and Finish Baking: Remove cookies from the oven and place one marshmallow half, cut side down, on top of each cookie. Return to the oven and bake for an additional 3 minutes or until marshmallows have melted slightly.
  13. Cool and Garnish: Transfer cookies to a wire rack to cool slightly. Drizzle with melted chocolate or chocolate sauce if desired, then sprinkle with the crushed peppermint candy. Serve and enjoy!

Notes

  • Do not overwork the dough to maintain a tender texture.
  • Use a cookie scoop or ice cream scoop for evenly sized cookies.
  • Chocolate and butter can be melted using a double boiler as an alternative to microwaving.
  • Substitute semi-sweet chocolate with milk or dark chocolate based on preference.
  • Chilling the dough for at least 30 minutes helps to prevent excessive spreading during baking.
  • Store baked cookies in an airtight container at room temperature for 3-4 days or refrigerate for up to one week.
  • Cookie dough or baked cookies can be frozen for 2-3 months for longer storage.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 150 kcal
  • Sugar: 12 g
  • Sodium: 60 mg
  • Fat: 8 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 18 g
  • Fiber: 2 g
  • Protein: 2 g
  • Cholesterol: 25 mg

Find it online: https://citrusoven.com/peppermint-hot-chocolate-cookies-recipe/