Hot Chocolate Cookies Recipe (Peppermint Cocoa Cookies)
If you're searching for a holiday cookie that's both reliable and delicious, these Peppermint Hot Cocoa Cookies are it! I’ve baked them countless times, and they never disappoint!
Equipment
- Handheld or stand mixer
- Mixing bowls
- Measuring cups or kitchen scale
- Measuring Spoons
- Baking sheets
- Parchment Paper
Ingredients
- 9 tablespoons (131 grams) salted butter room temperature (add ½ teaspoon kosher salt if you do not have salted butter)
- ¼ cup (55 grams) granulated sugar
- ¾ cup (154 grams) packed dark brown sugar dark is best
- 1 large egg
- 1 large egg yolk
- 1 teaspoon peppermint extract
- 1 teaspoon vanilla extract
- 1 ¼ cups (155 grams) all purpose flour see notes if not weighing the flour
- 6 tablespoons (40 grams) natural cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 teaspoon cornstarch
- 1 ¼ cups (248 grams) dark chocolate chips
- ½ teaspoon instant espresso powder
- 12 large marshmallows cut in half
- ½ cup (100 grams) dark or semi sweet chocolate chips melted for after the cookies are baked
- Peppermint candies roughly chopped for topping after the cookies are baked
Instructions
- Preheat your oven to 350°F. Line baking sheets with parchment paper
- In a large mixing bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy (about 2 minutes).
- Mix in the egg, egg yolk, peppermint extract, and vanilla extract. Beat until fully combined and smooth.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, salt, cornstarch, and espresso powder.
- Gradually add the dry ingredients to the wet ingredients. Mix just until a dough forms—don’t over mix! Mix in the dark chocolate chips.
- Using a medium cookie scoop (about 60 grams per cookie), scoop out heaping balls of dough. Roll them between your hands to create smooth, uniform balls. Place them on the prepared baking sheets, spacing them 2 inches apart.
- Position it on the center rack of the oven to ensure even baking, avoiding placement too close to the top or bottom. Bake the cookies for 10 minutes. They will spread slightly, and the edges should look set while the centers remain looking underbaked.
- Remove the cookies from the oven and immediately place 2 halves of one marshmallow on top of each cookie. Return to the oven for 1 minute, just until the marshmallows soften.
- Let the cookies cool on the baking sheet for 5 minutes. During this time, gently press down on the melted marshmallows with the back of a spoon to spread them slightly.
- To scoot a cookie into a perfect circle, grab a round object like a bowl or large cookie cutter slightly larger than your cookie. While the cookies are still warm and soft on the baking sheet, place the bowl or cutter over a cookie and gently move it in circular motions to reshape the edges. This quick trick smooths out uneven edges, giving you perfectly round cookies every time!
- Drizzle the cooled down cookies with melted chocolate evenly, then sprinkle with crushed peppermint candies. Let the chocolate set a bit before serving or storing.
- See storage in notes below.
Notes
*Start by fluffing up the flour with a spoon to loosen it, then gently scoop it into your measuring cup without packing it down. Once the cup is slightly overfilled, use a straight edge like the back of a knife to level it off.
Freezing Baked Cookies
Place them in an airtight container and freeze for up to two months. Let them thaw at room temperature when you’re ready to enjoy. Pop them in the microwave for a few seconds!
Keeping Them Fresh: Store baked cookies in a cookie tin at room temperature for up to 2 days.
Freezing the Dough
Scoop out the dough, freeze on a tray, then transfer to a freezer bag. Let the dough thaw at room temperature and then bake.
Refrigerator
Don’t refrigerate these cookies. It will dry them out, and nobody wants a dry cookie!
Tried this recipe?Leave a comment below and tag @stir.taste.smile on social.