Description
Indulge in the perfect holiday treat with these Peppermint Hot Chocolate Cookies. Fudgy, chocolatey cookies studded with chocolate chips, marshmallows, and peppermint candies, these cookies are a festive delight!
Ingredients
Scale
Cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 2 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup mini marshmallows (freeze for easier mixing)
- 1/2 cup crushed peppermint candies or candy canes
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream Ingredients: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, 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. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Add Mix-Ins: Fold in the chocolate chips, frozen mini marshmallows, and crushed peppermint candies.
- Bake: Scoop dough onto prepared baking sheets and bake for 9–11 minutes until edges are set but centers are still soft. Cool on the baking sheet before transferring to a wire rack to cool completely.
Notes
- For best results, freeze the mini marshmallows beforehand to help them keep their shape while baking.
- If you prefer a chewier cookie, slightly underbake and let them cool on the sheet.
- Prep Time: 15 minutes
- Cook Time: 10 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
