Peppermint Hot Chocolate Cookies

Name: Peppermint Hot Chocolate Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 dozen
Cuisine: American
Ingredients: 1 stick butter, room temperature; 1/2 c packed light brown sugar; 1/2 c sugar; 1 egg, room temperature; 1/2 tsp vanilla extract; 1/2 tsp chocolate extract; 1/3 c cocoa powder; 1 1/2 c all purpose flour; 1/2 tsp salt; 1/2 tsp baking powder; 1/4 tsp baking soda; 1/3 c "andes" mints, diced; 36 mini marshmallows, frozen

By Tammy Brownlow
@DoughmesticGoddess

One of my favorite things at Christmas time is homemade hot chocolate with a candy cane and lots of marshmallows. This cookie has the flavor of a perfect cup of cocoa with peppermint and a gooey marshmallow center. They are super easy to make too. I hope you get a chance to try these soon and share with your family and friends around the Christmas Tree.

Blue Ribbon Recipe

I love the intense chocolate and mint flavors in this recipe. I highly recommend that you enjoy these while they are warm out of the oven. Chocolaty-minty goodness! The Test Kitchen

Rating:

★★★★★ 1 vote5

Comments:

18 Comments

Serves:

1 dozen

Prep:

10 Min

Cook:

10 Min

Method:

Bake

Ingredients

Add to Grocery List

1 stick

butter, room temperature
1/2 c

packed light brown sugar
1/2 c

sugar
1

egg, room temperature
1/2 tsp

vanilla extract
1/2 tsp

chocolate extract
1/3 c

cocoa powder
1 1/2 c

all purpose flour
1/2 tsp

salt
1/2 tsp

baking powder
1/4 tsp

baking soda
1/3 c

"andes" mints, diced
36

mini marshmallows, frozen

How to Make Peppermint Hot Chocolate Cookies

Step-by-Step

Preheat oven to 350 degrees. Measure flour, cocoa, salt, baking powder, and baking soda in a medium bowl.
In your mixing bowl beat butter until light and fluffy. Add sugars and blend until well combined. Add egg, vanilla, and chocolate extracts.
Add dry ingredients 1/3 of a cup at a time until well incorporated. Stir in mint pieces.
Using a cookie scoop - scoop out dough. Place 3 marshmallows in center; pressing down to center.
Cover with dough by pushing sides and covering top. Place 2 inches apart on a greased cookie sheet and bake 10 to 12 minutes.
Remove from oven and cool on a baking rack for 5 minutes. Serve warm. Left over cookies are great microwaved about 7 seconds to make the marshmallow gooey again.