Description
These Peppermint Hot Chocolate Cookies are a festive and delicious treat combining rich cocoa, chocolate chips, mini marshmallows, and crushed peppermint candies to evoke the flavors of a classic holiday hot chocolate. Soft and chewy with a refreshing peppermint twist, they’re perfect for Christmas gatherings or cozy winter days.
Ingredients
Scale
Wet Ingredients
- 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
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
- 1/2 cup crushed peppermint candies or candy canes
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This creates a smooth base for the cookies and incorporates air for tenderness.
- Add Eggs and Extracts: Beat in the eggs one at a time, ensuring they are fully incorporated. Then mix in the vanilla extract and peppermint extract to infuse the dough with aromatic flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. This ensures even distribution of leavening and flavor components.
- Mix Dry into Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overworking the dough, which can make the cookies tough.
- Fold in Chocolate Chips and Marshmallows: Gently fold in the semi-sweet chocolate chips and mini marshmallows, distributing them evenly throughout the dough.
- Portion and Add Peppermint Topping: Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Lightly press a few crushed peppermint pieces on top of each dough ball for a festive look and added flavor.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the edges are set but the centers remain slightly soft to preserve chewiness.
- Cool: Allow cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This helps them set properly.
Notes
- Add extra mini marshmallows or crushed peppermint bits on top immediately after baking for a more festive and decorative finish.
- Store the cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
