Description
Indulge in the delightful flavors of the holiday season with these Peppermint Hot Chocolate Cookies. Rich chocolate cookie dough studded with chocolate chips and marshmallows, topped with a sprinkle of crushed peppermint candies for a festive touch.
Ingredients
Scale
Cookie Dough:
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 2 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
- 1/2 cup crushed peppermint candies or candy canes
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream butter and sugars: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add wet ingredients: Beat in the eggs, then mix in the vanilla and peppermint extracts.
- Combine dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Add mix-ins: Fold in the chocolate chips and mini marshmallows.
- Bake: Scoop dough onto baking sheets, press crushed peppermint on top, bake for 10–12 minutes.
- Cool and enjoy: Allow cookies to cool on the baking sheet before transferring to a wire rack.
Notes
- Add extra mini marshmallows or peppermint bits on top just after baking for a festive finish.
- Store in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
