Turn your favorite winter beverage into a decadent dessert with these Peppermint Hot Chocolate Cookies. With a rich chocolate base, gooey marshmallows, and a festive peppermint topping, these cookies are as indulgent as a cup of hot cocoa. Perfect for holiday gatherings or a cozy evening by the fire, they’re guaranteed to become a seasonal favorite.
Ingredients
For the Cookies:
- 12 ounces semi-sweet baking chocolate, chopped or broken into pieces (e.g., Ghirardelli, Bakers, or Callebaut)
- 8 tablespoons (113 g) unsalted butter, diced
- 1 1/2 cups (213 g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup Dutch-process unsweetened cocoa powder
- 3 large eggs
- 1 cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 8 ounces semisweet chocolate chunks
For the Topping:
- 24 large marshmallows, halved
- Crushed peppermint candy
- Optional: Chocolate sauce or melted chocolate chips for drizzling
Instructions
- Melt the Chocolate: Combine the chopped baking chocolate and diced butter in a heatproof bowl. Melt over a double boiler or in the microwave in 30-second intervals, stirring until smooth. Let cool slightly.
- Prepare the Dry Ingredients: In a medium bowl, whisk together flour, baking powder, salt, and cocoa powder. Set aside.
- Mix the Wet Ingredients: In a large bowl, beat the eggs, light brown sugar, vanilla extract, and peppermint extract until combined. Slowly mix in the melted chocolate and butter mixture until smooth.
- Combine and Fold: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the semisweet chocolate chunks. Cover the dough and refrigerate for 30 minutes.
- Bake the Cookies: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop 1 1/2 tablespoon-sized portions of dough onto the prepared baking sheets, spacing them 2 inches apart. Bake for 8-9 minutes, or until the edges are set but the centers remain soft.
- Add the Marshmallows: Remove the cookies from the oven and quickly place a marshmallow half on top of each cookie. Return the cookies to the oven for 2-3 minutes, or until the marshmallows puff up slightly.
- Finish with Peppermint: Remove the cookies from the oven and sprinkle crushed peppermint candy over the marshmallows while still warm. Let cool slightly.
- Optional Drizzle: For an extra indulgent touch, drizzle the cookies with chocolate sauce or melted chocolate chips before serving.
Conclusion
These Peppermint Hot Chocolate Cookies combine rich chocolate flavors with festive peppermint and gooey marshmallows, creating the ultimate winter dessert. Ideal for holiday parties or cozy nights in, they’re sure to delight kids and adults alike. Bake a batch and bring the comforting warmth of hot chocolate to your cookie jar!
Peppermint Hot Chocolate Cookies: A Cozy Winter Treat
Rich chocolate cookies topped with gooeymarshmallows, crushed peppermint, and optional chocolate drizzle, capturing theessence of peppermint hot chocolate in every bite.
Ingredients
For the Cookies:
- 12 ounces semi-sweet baking chocolate chopped or broken into pieces (e.g., Ghirardelli, Bakers, or Callebaut)
- 8 tablespoons 113 g unsalted butter, diced
- 1 1/2 cups 213 g all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup Dutch-process unsweetened cocoa powder
- 3 large eggs
- 1 cup light brown sugar packed
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 8 ounces semisweet chocolate chunks
For the Topping:
- 24 large marshmallows halved
- Crushed peppermint candy
- Optional: Chocolate sauce or melted chocolate chips for drizzling
Instructions
- Melt the Chocolate: Combine the chopped baking chocolate and diced butter in a heatproof bowl. Melt over a double boiler or in the microwave in 30-second intervals, stirring until smooth. Let cool slightly.
- Prepare the Dry Ingredients: In a medium bowl, whisk together flour, baking powder, salt, and cocoa powder. Set aside.
- Mix the Wet Ingredients: In a large bowl, beat the eggs, light brown sugar, vanilla extract, and peppermint extract until combined. Slowly mix in the melted chocolate and butter mixture until smooth.
- Combine and Fold: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the semisweet chocolate chunks. Cover the dough and refrigerate for 30 minutes.
- Bake the Cookies: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop 1 1/2 tablespoon-sized portions of dough onto the prepared baking sheets, spacing them 2 inches apart. Bake for 8-9 minutes, or until the edges are set but the centers remain soft.
- Add the Marshmallows: Remove the cookies from the oven and quickly place a marshmallow half on top of each cookie. Return the cookies to the oven for 2-3 minutes, or until the marshmallows puff up slightly.
- Finish with Peppermint: Remove the cookies from the oven and sprinkle crushed peppermint candy over the marshmallows while still warm. Let cool slightly.
- Optional Drizzle: For an extra indulgent touch, drizzle the cookies with chocolate sauce or melted chocolate chips before serving.