Description
Indulge in the festive flavors of the holidays with these Peppermint Hot Chocolate Cookies. Rich cocoa cookie dough loaded with chocolate chips, marshmallows, and crushed peppermint candies for a delightful treat.
Ingredients
Scale
Cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
- 1/2 cup crushed peppermint candies or candy canes
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and sugars: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract.
- Combine dry ingredients: In another bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until just combined.
- Add mix-ins: Fold in the chocolate chips, mini marshmallows, and crushed peppermint candies.
- Bake: Scoop tablespoon-sized portions of dough onto the prepared baking sheet. Bake for 10–12 minutes until the edges are set but the centers are soft.
- Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra gooey marshmallows, press a few extra mini marshmallows on top of each cookie halfway through baking.
- These cookies pair perfectly with a cup of hot cocoa during the holidays.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 14 g
- Sodium: 95 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 25 mg
