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Peppermint Hot Chocolate Cookies Recipe

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★★★★★

4.5 from 79 reviews

These Peppermint Hot Chocolate Cookies are the perfect festive treat combining rich semi-sweet chocolate dough with a hint of peppermint and gooey marshmallow topping. They offer a delightful balance of chocolatey warmth and minty freshness, ideal for holiday celebrations or cozy winter days.

Ingredients

Scale

Chocolate Dough

  • 12 ounces semi-sweet baking chocolate, chopped or broken into pieces
  • 8 tablespoons (113 g) unsalted butter, diced
  • 1 1/2 cups (213 g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup Dutch-process unsweetened cocoa powder
  • 3 large eggs
  • 1 cup light brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 8 ounces semi-sweet chocolate chunks

Toppings

  • 24 large marshmallows, cut in half
  • Crushed peppermint candy (amount to taste)
  • Optional: chocolate sauce or melted chocolate chips for drizzling

Instructions

  1. Preheat and Prepare Baking Sheets: Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
  2. Melt Chocolate and Butter: Combine the chopped semi-sweet chocolate and diced butter in a microwave-safe bowl. Melt in 30-second intervals, stirring after each 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 for later use.
  4. Mix Wet Ingredients: Using a stand mixer fitted with a paddle attachment or an electric hand mixer, beat the eggs, light brown sugar, vanilla extract, and peppermint extract together until well combined and slightly fluffy.
  5. Add Melted Chocolate: Slowly pour the melted chocolate and butter mixture into the wet ingredients while mixing to incorporate evenly. Scrape down the bowl sides as needed for uniformity.
  6. Combine Dry Ingredients: With the mixer on low speed, gradually add the sifted dry ingredients to the wet mixture. Mix just until combined, ensuring not to overwork the dough.
  7. Fold in Chocolate Chunks: Carefully fold in the semi-sweet chocolate chunks until evenly distributed throughout the cookie dough.
  8. Chill Dough: Transfer the dough to a bowl, cover tightly with plastic wrap, and refrigerate for at least 30 minutes to firm up. This step helps prevent the cookies from spreading too much during baking.
  9. Form Cookies: Once chilled, scoop about 1 heaping tablespoon of dough per cookie and shape into balls. Place them on the prepared baking sheets, leaving about 2 inches of space between each for spreading.
  10. Initial Bake: Bake in the preheated oven for approximately 9 minutes until the cookies are slightly under-baked and soft in the center.
  11. Prepare Toppings: While the cookies bake, cut the marshmallows in half with kitchen scissors and crush the peppermint candies using a rolling pin inside a resealable bag.
  12. Add Marshmallows and Finish Baking: Remove the baking sheets from the oven, place a marshmallow half (cut side down) on top of each cookie, and return to the oven. Bake for an additional 2-3 minutes until the marshmallows are melted and gooey.
  13. Cool and Decorate: Transfer the cookies to a wire rack to cool slightly. Drizzle with chocolate sauce or melted chocolate, and sprinkle with crushed peppermint candy for a festive finish.
  14. Serve and Enjoy: Serve these warm or at room temperature and enjoy their melty, minty, chocolatey goodness!

Notes

  • Do not overmix the dough to keep the cookies tender.
  • Use a cookie scoop or ice cream scoop to achieve evenly sized dough balls for uniform baking.
  • Melting chocolate and butter can be done in a double boiler as an alternative to the microwave for gentle heating.
  • You can substitute semi-sweet chocolate with milk or dark chocolate depending on your taste preference.
  • Chilling the dough is essential to prevent excessive spreading and to enhance flavor.
  • Store cookies in an airtight container at room temperature for 3-4 days or refrigerate for up to a week.
  • Both the dough and baked cookies freeze well for 2-3 months; thaw before serving.

Keywords: Peppermint hot chocolate cookies, chocolate peppermint cookies, holiday cookies, Christmas cookies, marshmallow cookies, chocolate chunk cookies, festive cookies

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