Most years I bake a TON of cookies during the month of December. I haven’t had much time to bake so far this month because the Etsy store my husband and I started a while ago has been really busy, which is great! We make 3D printed and hand painted chickens, roosters, turkeys, dogs and a few other things. Check us out if interested Nuggets Farm.
I did find time this weekend to try this recipe I had been wanting to make for peppermint hot chocolate cookies. They have a little surprise marshmallow under the chocolate coating which gives them a nice chewy texture. I really like these and I’m glad I made time to bake them. I used a mix of semi sweet and milk chocolate for the tops, but either works on its own too. These are a great holiday bake because they are so festive looking. I chose these pink, red and white sprinkles because they really reminded me of candy cane colors. Hope you try them!
Peppermint Hot Chocolate Cookies
Ingredients
For the cookie base:
- 1/2 cup unsalted butter room temp
- 1/2 cup sugar
- 1/2 cup light brown sugar
- 1 tsp vanilla
- 1 large egg room temp
- 1 1/2 cups AP flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- pinch of salt
- 2 tsp milk or water
For topping:
- large marshmallows cut in half lengthwise
- 1 cup melted chocolate I used 50/50 milk and semi
- 1/2 tsp peppermint extract
Instructions
- In the bowl of a stand mixer, cream the butter, sugars and vanilla with the paddle on medium speed until light and fluffy. Add the egg and scrape the bowl and beat until fluffy again.
- In a large bowl, whisk together the flour, cocoa, salt and baking soda. Add to the mixer and mix on low until combined. Add the 2 tsp of milk or water and mix again until combined. Chill the dough for an hour to make it easier to work with.
- Preheat the oven to 350 and line baking sheets with parchment. Using a cookie scoop, scoop out about tbsp size balls of dough and briefly roll them in your hands to get them round. Leave at least 3 inches between the balls.
- Bake for 4 minutes, then top each cookie with a marshmallow half and then rotate the baking sheet and bake 2-3 more minutes until just set and the marshmallow should be melted a bit and spread out.
- Remove and cool on the sheet for 5 minutes then move to a cooling rack to full cool before topping with chocolate.
- Melt the chocolate in 20 second bursts in the microwave, stirring after each, until it is smooth. Stir in the peppermint extract and spoon over the top of the marshmallow. Top with sprinkles if desired and allow chocolate to fully harden.