Description
These Hot Cocoa Peppermint Cookies combine rich chocolate flavor with refreshing peppermint and gooey marshmallows, perfect for cozy holiday celebrations. Soft in the center with a festive crunch from crushed peppermint candies, these cookies make a delightful treat for Christmas or any winter gathering.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
- 1/2 cup crushed peppermint candies or candy canes
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which usually takes about 2-3 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time to ensure even mixing, then add the vanilla extract for flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute the leavening and cocoa.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing which can make cookies tough.
- Fold in Add-ins: Carefully fold in the semi-sweet chocolate chips, mini marshmallows, and crushed peppermint candies, ensuring they are evenly distributed throughout the dough.
- Scoop Dough: Using a tablespoon, scoop rounded portions of dough onto the prepared baking sheets, spacing each about 2 inches apart to allow for spreading.
- Bake: Bake the cookies for 10 to 12 minutes, or until the edges are set while the centers remain soft and slightly underbaked.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely, allowing the marshmallows and chocolate to set.
Notes
- If using regular marshmallows instead of mini ones, chop them into smaller pieces to prevent excessive spreading during baking.
- For an extra festive touch, press additional mini marshmallows and crushed peppermint candies on top of the cookies immediately after baking while still warm.
- Store cookies in an airtight container to maintain freshness and softness for several days.
