Description
Festive winter nights sparkle with homemade peppermint hot chocolate cookies, melding rich chocolate and cool mint in one irresistible treat. Warm chocolate depths meet crisp peppermint crunch, promising sweet comfort that draws friends closer around holiday cheer.
Ingredients
Scale
Main Ingredients:
- 1 1/2 cups (355 ml) all-purpose flour
- 1/2 cup (50 g) unsweetened cocoa powder
- 1/2 cup (113 g) unsalted butter, softened
- 3/4 cup (150 g) brown sugar, packed
- 1/2 cup (100 g) granulated sugar
- 1 large egg
Chocolate and Candy Additions:
- 1/2 cup (85 g) milk chocolate chips
- 1/2 cup (60 g) mini marshmallows
- 1/2 cup (50 g) crushed peppermint candy canes
Leavening and Seasoning:
- 1 teaspoon (5 ml) baking soda
- 1/2 teaspoon (2.5 ml) salt
- 1 teaspoon (5 ml) vanilla extract
Optional Topping:
- 1/4 cup (60 ml) heavy cream
Instructions
- Prepare your culinary workspace by heating the oven to 350°F and lining baking sheets with parchment paper, creating a pristine canvas for your festive treats.
- Craft the dry foundation by whisking flour, cocoa powder, baking soda, and salt into a harmonious blend that will provide structure to your cookies.
- Transform butter, brown sugar, and granulated sugar into a creamy, airy mixture using vigorous mixing techniques until the texture becomes light and ethereal.
- Introduce the egg and vanilla extract into the buttery mixture, gently incorporating them to create a smooth, unified base.
- Gradually fold the dry ingredients into the wet mixture, stirring with delicate movements until just combined, avoiding overmixing which can lead to tough cookies.
- Elevate the cookie dough by folding in chocolate chips, mini marshmallows, and crushed peppermint candy canes, distributing these festive elements evenly throughout the mixture.
- Carefully portion the dough onto prepared baking sheets using a cookie scoop, positioning each dollop approximately two inches apart to allow for spreading.
- Gently flatten each cookie mound with a light touch, creating a slightly disc-like shape that will ensure even baking and an attractive appearance.
- Slide the baking sheets into the preheated oven, allowing the cookies to transform for 8-10 minutes until the edges become firm while maintaining a soft, pillowy center.
- After removing from the oven, let the cookies rest on the baking sheets for five minutes, allowing them to stabilize and firm up before transferring to a cooling rack.
- For an optional decadent finish, melt heavy cream and drizzle over completely cooled cookies, then sprinkle with additional crushed peppermint for a festive flourish.
Notes
- Adjust peppermint intensity by reducing or increasing crushed candy cane amount for personalized flavor profile.
- Swap regular chocolate chips with dark or white chocolate to create unique taste variations.
- Freeze unbaked cookie dough for convenient make-ahead option that stays fresh up to 3 months.
- Use gluten-free flour blend for celiac-friendly version without compromising delicious texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 150
- Sugar: 10 g
- Sodium: 100 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg