Description
Indulge in the festive flavors of the season with these delightful Peppermint Hot Chocolate Cookies. A perfect blend of rich cocoa, sweet chocolate chips, gooey marshmallows, and refreshing peppermint, these cookies are sure to be a hit at any holiday gathering or cozy winter night.
Ingredients
Scale
Cookie Dough:
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- ½ cup brown sugar (packed)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2¼ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips
Additional:
- 1 cup mini marshmallows
- ½ cup crushed peppermint candies or candy canes
Instructions
- Preheat the oven: Preheat the oven to 350°F and line baking sheets with parchment paper.
- Cream butter and sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs and vanilla: Beat in the eggs one at a time, then mix in the vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Mix wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Add mix-ins: Fold in the chocolate chips, mini marshmallows, and crushed peppermint candies.
- Bake: Scoop tablespoon-sized balls of dough onto baking sheets and bake for 9–11 minutes.
- Cool: Allow cookies to cool on the baking sheet before transferring to a wire rack to cool completely.
Notes
- For extra gooey marshmallows, press a few more on top of each dough ball before baking.
- Store cookies in an airtight container at room temperature for up to 4 days.
- Perfect for holiday cookie exchanges or cozy winter nights.
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 17g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
