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Hot Cocoa Peppermint Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 83 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 24 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Hot Cocoa Peppermint Cookies combine the rich, chocolatey flavor of cocoa with festive peppermint and gooey mini marshmallows, making them an irresistible treat perfect for holiday gatherings or cozy winter days.

Ingredients

Cookie Dough

  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

Add-ins

  • 1/2 cup chocolate chips
  • 1/2 cup mini marshmallows
  • 1/3 cup crushed peppermint candies or candy canes

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure cookies don’t stick during baking.
  2. Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
  3. Add Egg and Vanilla: Beat in the egg and vanilla extract until they are fully incorporated, adding moisture and flavor to the dough.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute the leavening agent and cocoa.
  5. Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overworking the dough and tough cookies.
  6. Fold in Add-ins: Gently fold in the chocolate chips, mini marshmallows, and crushed peppermint candies, ensuring they are evenly distributed throughout the dough.
  7. Shape Cookies: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
  8. Bake: Bake the cookies for 9 to 11 minutes, or until the edges are set but the centers remain soft, giving a chewy texture.
  9. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, which helps them set.

Notes

  • Add extra marshmallows and peppermint pieces on top before baking for a more festive look.
  • Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
  • For a richer chocolate flavor, substitute dark chocolate chips or chunks instead of regular chocolate chips.

Find it online: https://slsrecipes.com/hot-cocoa-peppermint-cookies-recipe/