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Peppermint Hot Chocolate Cookies

Decadent Peppermint Hot Chocolate Cookies for Cozy Holidays

Irresistible Peppermint Hot Chocolate Cookies are rich, soft, and perfect for cozy holidays.
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Prep Time 30 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 1 hour 12 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Batter
  • 8 oz Semi-Sweet Baking Chocolate Substitute with any quality chocolate (milk or dark) if desired.
  • 1 cup Unsalted Butter Can be substituted with vegan butter for dairy-free cookies.
  • 2 cups All-Purpose Flour Use gluten-free flour blend for a gluten-free option.
  • 1 tbsp Baking Powder Leavening agent that helps cookies rise.
  • 1 tsp Salt Enhances flavor.
  • 1/2 cup Dutch-Process Unsweetened Cocoa Powder Substitute with natural unsweetened cocoa for a slightly different taste.
  • 2 large Eggs Consider flax egg for a vegan alternative.
  • 1 cup Light Brown Sugar Granulated sugar can be used, but cookies will be less chewy.
  • 1 tsp Vanilla Extract Adds aromatic flavor.
  • 1 tsp Peppermint Extract Can reduce for a milder peppermint taste.
For the Toppings
  • 1 cup Semisweet Chocolate Chunks Feel free to mix in any chocolate based on preference.
  • 6 large Marshmallows Mini marshmallows can be used if preferred.
  • 1/2 cup Crushed Peppermint Candy Can substitute with crushed chocolate or omit entirely.

Equipment

  • Mixing bowl
  • microwave
  • Baking Sheet
  • Parchment Paper
  • Cookie Scoop

Method
 

Step-by-Step Instructions
  1. Melt chocolate and butter in a microwave-safe bowl. Microwave on medium heat, stirring every 30 seconds for 1-2 minutes until smooth. Allow to cool slightly.
  2. Sift together flour, baking powder, salt, and cocoa powder in a medium bowl. Set aside.
  3. In a large mixing bowl, whisk eggs, brown sugar, vanilla extract, and peppermint extract until light and fluffy. Mix in cooled chocolate and butter.
  4. Gradually add dry ingredients to wet mixture; stir gently until just combined. Fold in chocolate chunks.
  5. Cover dough in plastic wrap and refrigerate for at least 30 minutes.
  6. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper. Scoop dough into balls and space them apart on sheets. Bake for about 9 minutes.
  7. Place halved marshmallows on each cookie after 9 minutes. Bake for an additional 2-3 minutes until melted.
  8. Transfer cookies to a wire rack to cool. Drizzle with melted chocolate and sprinkle crushed peppermint on top.

Nutrition

Serving: 1cookieCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 12gVitamin A: 5IUCalcium: 2mgIron: 6mg

Notes

Chilling the dough is essential to prevent excessive spreading while baking.

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