Description
These Peppermint Hot Chocolate Cookies combine the comforting flavors of hot chocolate with a minty twist. Soft, chewy cookies with a rich chocolate base, topped with peppermint candy pieces, make them the perfect holiday dessert. They’ll fill your kitchen with the sweet aroma of Christmas!
Ingredients
Units
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup milk chocolate chips
- 1/2 cup mini marshmallows
- 1/2 cup crushed peppermint candy canes
- 1/4 cup heavy cream (optional for a drizzle)
Instructions
- Preheat Oven and Prepare Baking Sheets:
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- Cream the Butter and Sugar:
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla extract, and mix until combined.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Add the Mix-ins:
- Stir in the chocolate chips, mini marshmallows, and crushed peppermint candy canes.
- Shape the Cookies:
- Use a cookie scoop or tablespoon to drop dough onto the prepared baking sheets, spacing them about 2 inches apart. Gently press down on the dough balls to flatten them slightly.
- Bake the Cookies:
- Bake for 8–10 minutes, or until the edges are set but the center is still soft. The cookies will continue to firm up as they cool.
- Optional Chocolate Drizzle:
- For an extra touch, melt the heavy cream and drizzle it over the cooled cookies, then sprinkle with additional crushed peppermint.
- Cool and Serve:
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a thicker cookie, chill the dough in the fridge for 30 minutes before baking.
- For added peppermint flavor, use peppermint extract in place of vanilla.
- These cookies can be stored in an airtight container at room temperature for up to 4 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 180kcal
- Sugar: 15g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 1g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg