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Peppermint Hot Chocolate Cookies

These delightful cookies combine the warmth of chocolate, a hint of peppermint, and gooey marshmallows, creating a cozy festive treat perfect for holiday gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour Use high-quality all-purpose flour like King Arthur.
  • 0.5 cups Dutch-processed cocoa powder Use Ghirardelli or Hershey's for richer flavor.
  • 0.5 teaspoons kosher salt Balances sweetness and enhances chocolate flavor.
  • 0.5 teaspoons baking powder Gives cookies a little lift.
Wet Ingredients
  • 0.75 cups unsalted butter, room temperature Using room temperature butter helps create a creamy cookie dough.
  • 0.75 cups light brown sugar, packed The molasses in brown sugar adds depth to flavor.
  • 0.25 cups granulated sugar Just enough for perfect sweetness.
  • 2 large egg yolks, room temperature Helps create a rich, fudgy cookie texture.
  • 1 teaspoon peppermint extract Essential for that classic flavor.
Toppings
  • 13 regular marshmallows, halved Will melt beautifully on top of each cookie.
  • 0.5 cups semi-sweet chocolate chips Use high-quality chocolate for drizzling.
  • to taste crushed peppermint candies Adds a playful crunch and festive touch.

Method
 

Preparation
  1. Line a large baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, cocoa powder, salt, and baking powder.
  3. In a stand mixer, cream the butter, brown sugar, and granulated sugar until creamy.
  4. Add the egg yolks and peppermint extract, mixing until combined.
  5. Gradually add dry ingredients to the wet mixture until just combined.
  6. Using a 1-tablespoon cookie scoop, drop rounded dough onto the baking sheet and chill for 1 hour.
Baking
  1. Preheat the oven to 350°F (175°C).
  2. Transfer chilled dough balls to the lined baking sheet, spacing them apart.
  3. Gently press an indent into each dough ball with your thumb.
  4. Bake for about 9 minutes, until edges are set and centers are soft.
  5. Immediately place a halved marshmallow on each cookie and return to oven for 2-3 minutes.
  6. Press down gently on each marshmallow before removing from oven.
  7. Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack.
Finishing Touches
  1. Melt the chocolate chips in a microwave-safe bowl.
  2. Drizzle the melted chocolate over each cookie and top with crushed peppermint candies.
  3. Allow chocolate to set before serving.

Notes

For best results, make sure your butter is at room temperature and chill the dough well. These cookies can be stored in an airtight container for up to a week.