What’s more tasty than a hot cup or cocoa, or even better, peppermint hot cocoa? What if it were in a cookie?
I think that would be better, since I’m a cookie junkie.
You don’t have to choose. This recipe puts chocolate, marshmallow and peppermint in a soft gooey cookie.
This will be a festive addition to your Holiday Cookie Exchange.
There’s just something about peppermint candies that scream Winter and Christmas.
I love that when you bite into it, you get this soft, melty, marshmallow pull. It’s just the right compliment to the double chocolate goodness it covers.
I tried this recipe without the peppermint candies, and it was just as amazing. It’s still a hot chocolate cookie, and that’s enough flavor for me.
I will be baking these throughout the whole year.
| Servings | Prep Time |
| 2 dozen | 15 mins |
| Cook Time | Passive Time |
| 13 mins | 1 hour |
|
|
|
|
What's more tasty than a hot cup or cocoa, or even better, peppermint hot cocoa? What if it were in a cookie? I think that would be better, since I'm a cookie junkie. Well, you don't have to choose This recipe puts chocolate, marshmallow and peppermint in a soft gooey cookie.
|
- 1/2 C butter
- 1 1/2 C semi sweet chocolate chips you can use bittersweet as well
- 1 C light brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1/3 C hot cocoa mix
- 1 1/2 C all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 C semi sweet chocolate chips you can use bittersweet as well
- 1/3 C peppermint candies crushed, and extra for garnish
- 12 large round marshmallows cut in half
- In a medium saucepan, add the butter and chocolate chips, heat just until melted. Don't get it too hot. Let sit while you mix the other ingredients.
- In a separate bowl, add the brown sugar, eggs and vanilla. mix until creamy, and add the chocolate mixture until combined, scraping the bowl as needed.
- Add the hot chocolate mix, flour, baking powder and salt. Beat on low speed until combined. The mixture will seem too thin for cookies, but will thicken as it cools.
- Stir in chocolate chips and crushed peppermint candies.
- Cover with plastic wrap and refrigerate for at least an hour, or until very firm. These cookies will stay thick as long as they're baked cold.
- Set oven to 350 F. before baking. Use a round scoop to scoop out cookie dough onto a baking sheet lined with parchment paper. About 1 1/2" balls. Place them at least 2" apart.
- Bake for 9 minutes, then remove from oven and quickly top each cookie with a half of a round marshmallow in the center, top cookie with additional crushed peppermint candies if desired, then place back in the oven for 4-5 more minutes. Remove and top each cookies with a whole peppermint candy while the marshmallow is still sticky. Let cool completely on the baking sheet. Don't move to a cooling rack, they will fall apart.
- If you can't bake your cookies right away, you can leave the dough in the refrigerator up to five days.
Leave a Comment