Description
Indulge in the rich chocolate flavor and refreshing peppermint crunch of these Peppermint Hot Chocolate Cookies. Perfect for the holiday season or any time you crave a sweet treat with a twist!
Ingredients
Scale
Dough:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Additional Mix-Ins:
- 1 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
- 1/2 cup crushed peppermint candies or candy canes
- 1/2 cup hot cocoa mix
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Mix wet ingredients: In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs and vanilla, mixing until well combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, hot cocoa mix, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Add mix-ins: Fold in the chocolate chips and crushed peppermint.
- Bake: Scoop tablespoon-sized portions of dough onto the prepared baking sheets. Bake for 8 minutes, then press mini marshmallows into the top of each cookie. Return to the oven for another 2 minutes until set.
- Cool: Let cool on the baking sheets for 5 minutes before transferring to a wire rack.
Notes
- For an extra festive touch, drizzle the cooled cookies with melted white chocolate and sprinkle with more crushed peppermint.
- Store in an airtight container for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 17g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
