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Peppermint Hot Chocolate Cookies

These delicious cookies combine the rich flavor of hot chocolate with festive peppermint, creating a nostalgic and cozy treat perfect for the holiday season.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 1 hour 33 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 150
Ingredients Method Notes

Ingredients
  

Cookie Ingredients
  • 1.5 cups all-purpose flour Substitute with gluten-free blend if needed.
  • 0.5 cups Dutch-processed cocoa powder Recommended brand: Ghirardelli.
  • 0.5 teaspoons kosher salt Enhances sweetness.
  • 0.5 teaspoons baking powder Helps cookies rise.
  • 0.75 cups unsalted butter, room temperature Leave out for at least one hour before baking.
  • 0.75 cups light brown sugar, packed Adds moisture and chewiness.
  • 0.25 cups granulated sugar For sweetness balance.
  • 2 large egg yolks, room temperature Save the whites for meringues.
  • 1 teaspoon peppermint extract Brings holiday cheer.
  • 13 pieces regular marshmallows, halved For a gooey topping.
  • 0.5 cups semi-sweet chocolate chips Gives a melty surprise.
  • to taste crushed peppermint candies for garnish Adds a festive touch.

Method
 

Preparation
  1. Line a large baking sheet with parchment paper and set aside.
  2. In a medium bowl, whisk together the flour, cocoa powder, salt, and baking powder.
  3. In a stand mixer, cream the butter, light brown sugar, and granulated sugar until creamy and fluffy.
  4. Add egg yolks and peppermint extract to the butter mixture, and mix until fully incorporated.
  5. Gradually add dry ingredients to the wet ingredients until just combined.
  6. Using a cookie scoop, drop the dough onto the prepared baking sheet and chill in the refrigerator for 1 hour.
Baking
  1. Preheat the oven to 350°F (175°C).
  2. Place chilled dough balls on baking sheets, spacing them about an inch apart.
  3. Bake for 9 minutes; the edges should be set while the centers remain soft.
  4. Remove from oven and top each cookie with marshmallow halves cut side down.
  5. Return to oven for an additional 2-3 minutes until marshmallows begin to melt.
  6. Gently press the melted marshmallows down and allow cookies to cool.
  7. Melt the chocolate chips in a microwave-safe bowl and drizzle over cooled cookies.
  8. Sprinkle with crushed peppermint candies before letting the chocolate set.

Notes

Store cookies in an airtight container at room temperature for up to a week, or freeze uncooked dough for up to 3 months.