Peppermint Hot Chocolate Cookies
User Reviews
5.0
6 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Additional Time
30 mins
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Total Time
1 hr 2 mins
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Servings
48 cookies
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Calories
133 kcal
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Course
Dessert, Snacks, Baked Goods
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Cuisine
American
Peppermint Hot Chocolate Cookies
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This Peppermint Hot Chocolate Cookie recipe makes the most irresistible, thick, soft Christmas cookies ever. Topped with a gooey sweet vanilla marshmallow, crushed peppermint candies and drizzled with chocolate icing, this will become your new favorite winter holiday cookie recipe!
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Ingredients
- 12 ounces semi-sweet baking chocolate, chopped or broken into pieces (such as Ghirardelli, Bakers or Callebaut)
- 8 tablespoons (113 gr) unsalted butter, diced
- 1 1/2 cups (213 gr) all-purpose flour
- 1 1/2 teaspoon 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
- 24 large marshmallows
- Crushed peppermint candy.
- Optional: Drizzle the cookies with chocolate sauce or melted chocolate chips.
Instructions
- Preheat the oven to 375 degrees Fahrenheit and line two baking sheets with parchment paper.
- Add the pieces of chocolate bar and butter to a microwave-safe bowl. Melt in 30-second intervals, stirring at each interval before returning to the microwave, until it’s completely melted and smooth. Set aside to cool slightly.
- Sift the flour, baking powder, salt and cocoa powder into a medium bowl. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or with an electric hand mixer, beat the eggs, brown sugar, vanilla and peppermint extracts until well combined.
- Slowly, pour in the melted chocolate and beat until incorporated. Scrape down the sides of the bowl as needed.
- With the mixer set on low speed, gradually add the dry ingredients and mix until just combined.
- Fold in the chocolate chunks and mix until they are well distributed.
- Remove the dough from the mixer and cover it in plastic wrap. Chill in the refrigerator for at least 30 minutes.
- Once chilled, scoop dough out about 1 heaping tablespoon at a time. Shape into balls of dough and arrange on the prepared baking sheets leaving 2-inches between each cookie.
- Bake until slightly under-baked, about 9 minutes.
- In the meantime, cut the marshmallows in half using kitchen scissors. Place peppermint candy in a resealable bag and crush them up with a rolling pin.
- Remove the cookies from the oven and place the marshmallow half placing the cut side down on top of each cookie and return to the oven.
- Bake for about 2-3 minutes or until the marshmallows are melted.
- Transfer the cookies to a wire rack to cool slightly then, drizzle the cookies with chocolate and top with the crushed peppermint. Enjoy!
Equipments used:
Notes
- When mixing, don’t over work the dough.
- To make evenly sized cookie dough balls, you can use a cookie scoop or an ice cream scoop.
- You can melt the chocolate and butter in a double boiler or in the microwave. If using the microwave, melt in 30-second intervals, stirring after each interval before returning to the microwave
- This recipe uses two types of chocolate, chocolate chunks and baking chocolate bars which can be found in the baking aisle. Although the recipe asks for semi-sweet chocolate, you can use milk chocolate or dark chocolate.
- Chill the cookie dough for at least 30 minutes before baking to prevent the cookies from over-spreading.
- Store these holiday cookies in an airtight container at room temperature for about 3-4 days or in the refrigerator for up to a week
- You can freeze the cookie dough or the baked cookies for 2-3 months.
Nutrition Information
Show Details
Calories
133kcal
(7%)
Carbohydrates
17g
(6%)
Protein
2g
(4%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
2g
Trans Fat
0.1g
Cholesterol
16mg
(5%)
Sodium
22mg
(1%)
Potassium
101mg
(3%)
Fiber
1g
(4%)
Sugar
11g
(22%)
Vitamin A
79IU
(2%)
Calcium
20mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 48cookies
Amount Per Serving
Calories 133 kcal
% Daily Value*
| Calories | 133kcal | 7% |
| Carbohydrates | 17g | 6% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 16mg | 5% |
| Sodium | 22mg | 1% |
| Potassium | 101mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 79IU | 2% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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