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Peppermint Hot Chocolate Cookies Recipe

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★★★★

3.9 from 157 reviews

These Peppermint Hot Chocolate Cookies combine rich cocoa, sweet chocolate chips, and festive peppermint flavor for a delightful holiday treat. With a soft and chewy texture, mini marshmallows folded into the dough add a gooey surprise, while crushed peppermint candies on top give a refreshing crunch. Easy to make and perfect for sharing, these cookies are a cozy, seasonal favorite.

Ingredients

Scale

Dry Ingredients

  • 1 cup unsweetened cocoa powder
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract

Add-ins and Toppings

  • 1 cup chocolate chips (semi-sweet or milk chocolate)
  • 1 cup mini marshmallows
  • Crushed peppermint candies for topping (optional)

Instructions

  1. Preheat Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light, fluffy, and well combined. This process incorporates air for a tender cookie.
  3. Add Eggs and Extracts: Beat in the eggs one at a time along with the vanilla extract and peppermint extract until the wet mixture is smooth and homogeneous.
  4. Mix Dry Ingredients: In a separate bowl, sift together the unsweetened cocoa powder, all-purpose flour, baking soda, and salt to evenly distribute the leavening and cocoa flavors.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid overmixing, which can toughen the cookies.
  6. Fold in Chocolate Chips and Mini Marshmallows: Carefully fold the chocolate chips and mini marshmallows into the dough, ensuring they are evenly distributed without breaking up the marshmallows too much.
  7. Scoop the Dough: Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheet, spacing them adequately to allow for spreading during baking.
  8. Top with Crushed Peppermint: If desired, sprinkle crushed peppermint candies on top of each dough ball to add a festive flavor and crunchy texture.
  9. Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are set but the centers appear soft and slightly underbaked for maximum chewiness.
  10. Cool on Rack: Remove the baking sheet from the oven and let the cookies cool on it for about 5 minutes to firm up, then transfer them to a wire rack to cool completely.

Notes

  • Do not overmix the dough once the dry ingredients are added to keep cookies tender.
  • Use room temperature butter and eggs for better mixing and texture.
  • Mini marshmallows will melt slightly but add a gooey texture inside the cookies.
  • Crushed peppermint candies on top add festive crunch and flavor but can be omitted if preferred.
  • Store cooled cookies in an airtight container at room temperature for up to 5 days.

Keywords: Peppermint Hot Chocolate Cookies, peppermint cookies, holiday cookies, chocolate chip cookies, festive treats, cocoa cookies

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