Peppermint Hot Chocolate Cookies
User Reviews
5.0
24 reviews
Excellent
Peppermint Hot Chocolate Cookies
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These cookies are the perfect festive holiday treat! Not to mention they're a chocolate lovers dream! Soft, chewy chocolate cookies are layered with a sweet vanilla marshmallow, chocolate icing, and crushed peppermint candies. Who could resist?
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Ingredients
Cookies
- 12 oz. semi-sweet baking chocolate, broken into pieces or chopped
- 1/2 cup (113g) unsalted butter, diced into 1 Tbsp pieces
- 1 1/2 cups (213g) all-purpose flour
- 1/4 cup (21g) unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/4 cups (280g) packed light brown sugar
- 3 large eggs
- 1 tsp peppermint extract
- 1 tsp vanilla extract
- 24 large marshmallows
Icing
- 2 cups powdered sugar
- 1/4 cup (21g) cocoa powder
- 4 Tbsp (56g) unsalted butter, diced into small pieces
- 1/4 cup half and half
- 1/4 tsp peppermint extract
Instructions
- For the cookies: Add chocolate and butter to a medium microwave safe mixing bowl. Heat in microwave in 30 second intervals, stirring well between intervals until melted and smooth, set aside to cool slightly.
- Meanwhile add flour to a medium mixing bowl, sift in cocoa powder and add baking powder and salt. Whisk mixture to combine. Set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment blend together brown sugar, eggs, peppermint extract and vanilla. Mix in chocolate mixture.
- With mixer set on low speed slowly add in flour mixture and mix just until combined.
- Cover bowl and chill 1 hour or until firm enough to handle (I actually divided the dough into two containers and it chills faster). Preheat oven to 325 degrees during last 15 minutes of chilling.
- Scoop dough out about 1 lightly heaping tablespoon at a time. Shape into a ball then transfer to a baking sheet lined with parchment paper or a silicone baking mat, spacing cookies 2-inches apart (keep remaining dough chilled).
- Bake in preheated oven until slightly under-baked, about 9 minutes. Meanwhile cut marshmallows into halves using kitchen scissors.
- Remove cookies from oven and add 1 marshmallow half to each cookie placing the cut side downward. Return to oven and bake about 2 - 3 minutes longer until marshmallows have begun to melt.
- Remove from oven and gently press down on marshmallows to flatten slightly. Cool on pan several minutes then transfer to cookies to wire racks and set wire racks over a baking sheets.
- For the icing: Sift powdered sugar and cocoa into a medium mixing bowl, set aside.
- Heat butter and cream over medium heat and cook, stirring frequently until butter has melted and mixture reaches a simmer. Remove from heat, pour in powdered sugar and cocoa powder and whisk until smooth.
- Mix in peppermint extract. If mixture is too thick thin it with a little hot water, if it's too thin thicken with a little more sifted powdered sugar.
- Immediately spoon icing over cookies (or alternately drizzle from a resealable bag with a cut corner) and sprinkle each cookie with crushed peppermint after adding icing because the icing will start to set quickly.
- Recipe source: adapted from Rachel Ray and Glorious Treats
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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