Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Peppermint Hot Chocolate Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 63 reviews
  • Author: Lucy
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 1 hour 2 minutes
  • Yield: 48 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Peppermint Hot Chocolate Cookies are rich, chocolaty treats perfect for the holiday season. Featuring a soft, fudgy chocolate base infused with peppermint extract, topped with melted marshmallows and crushed peppermint candy, they capture the essence of a festive hot chocolate in cookie form. They are easy to prepare and sure to delight family and friends with their gooey texture and refreshing minty twist.

Ingredients

Scale

Chocolate Mixture

  • 12 ounces semi-sweet baking chocolate, chopped or broken into pieces
  • 8 tablespoons unsalted butter, diced

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup Dutch-process unsweetened cocoa powder

Wet Ingredients

  • 3 large eggs
  • 1 cup light brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract

Add-ins and Toppings

  • 8 ounces semisweet chocolate chunks
  • 24 large marshmallows
  • Crushed peppermint candy
  • Optional: chocolate sauce or melted chocolate chips for drizzling

Instructions

  1. Preheat and Prepare Baking Sheets: Preheat the oven to 375 degrees Fahrenheit and line two baking sheets with parchment paper to prevent sticking.
  2. Melt Chocolate and Butter: In a microwave-safe bowl, combine the chopped semi-sweet baking chocolate and diced butter. Melt in 30-second intervals, stirring after each interval until smooth and fully melted. Set aside to cool slightly.
  3. Sift Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, salt, and Dutch-process cocoa powder. Set aside.
  4. Mix Wet Ingredients: Using a stand mixer fitted with the paddle attachment or an electric hand mixer, beat together the eggs, light brown sugar, vanilla extract, and peppermint extract until well combined and slightly fluffy.
  5. Combine Chocolate Mixture: Slowly pour the melted chocolate and butter mixture into the wet ingredients while continuing to beat until fully incorporated. Scrape down the sides of the bowl as needed.
  6. Add Dry Ingredients: With the mixer on low speed, gradually add the sifted dry ingredients and mix until just combined to avoid overworking the dough.
  7. Fold in Chocolate Chunks: Gently fold in the semisweet chocolate chunks evenly throughout the dough.
  8. Chill the Dough: Remove the dough from the mixer, cover it with plastic wrap, and refrigerate for at least 30 minutes to firm up and reduce spreading during baking.
  9. Shape Cookies: Scoop about 1 heaping tablespoon of dough at a time and shape into balls. Place them on the prepared baking sheets with 2 inches of space between each cookie.
  10. Bake Cookies: Bake the cookies in the preheated oven for about 9 minutes until they are slightly underbaked in the center.
  11. Prepare Marshmallow and Peppermint Topping: While the cookies bake, cut the marshmallows in half using kitchen scissors. Place peppermint candy in a resealable bag and crush it with a rolling pin.
  12. Add Marshmallows and Finish Baking: Remove the cookies from the oven and place a marshmallow half (cut side down) on top of each cookie. Return to the oven and bake for an additional 3 minutes or until the marshmallows melt and become gooey.
  13. Cool and Decorate: Transfer the cookies to a wire rack to cool slightly. Drizzle with chocolate sauce or melted chocolate chips if desired, then sprinkle with crushed peppermint candy. Serve and enjoy!

Notes

  • Do not overwork the dough to maintain tender cookies.
  • Use a cookie scoop or ice cream scoop for evenly sized cookies.
  • You can melt the chocolate and butter using a double boiler as an alternative to the microwave.
  • Both semi-sweet baking chocolate bars and chocolate chunks are used to provide texture and depth of flavor. Milk or dark chocolate can substitute semi-sweet as preferred.
  • Chilling the dough is essential to prevent the cookies from spreading too much during baking.
  • Store cookies in an airtight container at room temperature for 3-4 days or refrigerate for up to a week.
  • Cookie dough or baked cookies can be frozen for 2-3 months for later enjoyment.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 150 kcal
  • Sugar: 14 g
  • Sodium: 50 mg
  • Fat: 8 g
  • Saturated Fat: 4.5 g
  • Unsaturated Fat: 2.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 18 g
  • Fiber: 2 g
  • Protein: 2 g
  • Cholesterol: 20 mg

Find it online: https://cooksbylucy.com/peppermint-hot-chocolate-cookies-recipe/