When the air turns cool and the holiday season approaches, nothing fills your home with warmth quite like the aroma of freshly baked cookies. This recipe for Peppermint Hot Chocolate Cookies is not only a treat for the taste buds but also a delightful experience for the senses. Imagine sinking your teeth into a soft, chewy cookie infused with rich chocolate and tinged with the refreshing flavor of peppermint. As the marshmallow melts atop, your cookie becomes a warm, gooey treat that’s irresistible. Let’s dive into this festive recipe that’s sure to create delightful memories in your kitchen.
Ingredients for Peppermint Hot Chocolate Cookies
To create your own batch of Peppermint Hot Chocolate Cookies, you’ll need a selection of simple ingredients. When combined, these elements weave together to form an enchanting holiday treat that will make your kitchen smell heavenly!
- 12 oz. semi-sweet baking chocolate, broken into pieces or chopped
- 1/2 cup unsalted butter, diced into 1 Tbsp pieces
- 1 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/4 cups packed light brown sugar
- 3 large eggs
- 1 tsp peppermint extract
- 1 tsp vanilla extract
- 24 large marshmallows, cut in half
- 2 cups powdered sugar
- 1/4 cup cocoa powder
- 4 Tbsp unsalted butter, diced into small pieces
- 1/4 cup half and half
- 1/4 tsp peppermint extract
- Crushed peppermint candies for topping
These ingredients ensure that your cookies are packed with flavor, making them a special treat during the holiday season or any time you need a little sweet indulgent break.
How to Make Peppermint Hot Chocolate Cookies
Now, let’s walk through the steps to create your delightful Peppermint Hot Chocolate Cookies. The process is simple and incredibly enjoyable.
- Prepare the Chocolate Mixture: Begin by placing the semi-sweet baking chocolate and unsalted butter in a medium microwave-safe mixing bowl. Heat this in the microwave using 30-second intervals. Be sure to stir well between each interval until the mixture is completely melted and smooth. Set it aside to cool slightly.
- Mix Dry Ingredients: In another medium mixing bowl, add the all-purpose flour. Sift in the unsweetened cocoa powder, baking powder, and salt. Whisk these ingredients together until they are well combined. Set the dry mixture aside.
- Blend Wet Ingredients: Now, in the bowl of an electric stand mixer fitted with the paddle attachment, combine the packed light brown sugar, large eggs, peppermint extract, and vanilla extract. Mix these together until they are nicely blended.
- Combine Mixtures: Slowly mix the slightly cooled chocolate mixture into the wet ingredient mixture. Make sure it all combines evenly. With the mixer set on low speed, gradually add in your dry ingredients. Mix just until everything is combined; be careful not to overmix.
- Chill the Dough: Cover the bowl with plastic wrap and chill the cookie dough in the refrigerator for about an hour, or until it firms up enough to handle.
- Preheat the Oven: During the last 15 minutes of chilling, preheat your oven to 325 degrees Fahrenheit.
- Shape and Bake: Once the dough is ready, scoop out about one lightly heaped tablespoon at a time. Shape these into balls and place them on a baking sheet lined with parchment paper or a silicone baking mat. Bake the cookies in the preheated oven for about 9 minutes.
- Add Marshmallows: While the cookies bake, use kitchen scissors to cut the marshmallows in half. When your cookies have finished their initial bake, remove them from the oven. Place one marshmallow half onto each cookie with the cut side facing down. Return the cookies to the oven for an additional 2 to 3 minutes until the marshmallows have started melting.
- Finish and Cool: After the marshmallows have melted, gently press down on them to flatten slightly. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Now you have your fresh Peppermint Hot Chocolate Cookies ready to be decorated!
- Preparing the Icing: In a medium mixing bowl, sift together the powdered sugar and cocoa powder. Set this aside. Heat the remaining unsalted butter and half and half in a saucepan over medium heat, stirring frequently until the butter is melted and the mixture simmers. Remove it from heat and pour in the sifted powdered sugar and cocoa powder. Whisk this mixture until it’s smooth. Add in the peppermint extract. If your icing is too thick, thin it with a little hot water; if it’s too thin, thicken it with more sifted powdered sugar.
- Icing the Cookies: With your icing finished, spoon it generously over each cookie while it’s still warm. Don’t forget to sprinkle crushed peppermint candies on top as a festive garnish right after icing.
How to Serve Peppermint Hot Chocolate Cookies
Once your Peppermint Hot Chocolate Cookies are iced and garnished with crushed peppermint, they’re ready to be served! Lay them out beautifully on a plate to showcase their festive appeal. These cookies are perfect for holiday parties, cozy gatherings, or even as a special treat for yourself. Pair them with a warm cup of cocoa or a glass of milk for the ultimate indulgent experience.
Additionally, consider serving them during seasonal celebrations or as gifts to friends and loved ones. Package them in charming tins or festive boxes for an appealing presentation. Every bite will bring joy and a taste of the holiday spirit to those you share them with.
Expert Tips for Perfect Peppermint Hot Chocolate Cookies
- Quality Chocolate Matters: The better the quality of chocolate you use, the richer the flavor of your cookies. Opt for a good quality semi-sweet baking chocolate for the best results.
- Chill the Dough: Chilling the dough not only makes it easier to handle, but it also helps to prevent the cookies from spreading too much while baking, ensuring a thicker and chewier texture.
- Don’t Overbake: It’s essential to underbake your cookies slightly for a soft center. They will continue to cook a bit from residual heat once removed from the oven.
- Customize your Toppings: Feel free to get creative with the toppings! If you don’t have crushed peppermint candies, consider drizzling melted chocolate over the cookies or substituting toasted nuts.
- Use Different Extracts: To mix up the flavor a bit, try experimenting with different extracts, such as almond or orange, for a unique twist to complement the peppermint.
How to Store Peppermint Hot Chocolate Cookies
Storing your Peppermint Hot Chocolate Cookies is simple and will help keep them fresh for later indulgence. Once completely cooled, place the cookies in an airtight container at room temperature. They should remain deliciously soft for about a week.
If you wish to keep them longer, consider freezing them. Separate layers of cookies with parchment paper, store them in a freezer-safe container or bag, and they can last for up to three months in the freezer. When you’re ready to enjoy, just thaw at room temperature.
Variation of Peppermint Hot Chocolate Cookies
While the classic Peppermint Hot Chocolate Cookie is thoroughly enjoyable, there are many delightful variations you can try:
- Chocolate Chip Addition: For an extra chocolatey flavor, fold in some semi-sweet chocolate chips into the cookie dough before baking.
- Mint Chocolate Swirl: Use mint chocolate chips instead of regular chocolate for an even more intense peppermint flavor.
- Stuffed Cookies: Try stuffing each cookie with a small piece of chocolate or a chocolate truffle before baking for a surprise inside.
- White Chocolate Variation: Use white chocolate instead of semi-sweet for a sweeter, creamy flavor that complements the peppermint nicely.
- Decorative Icing: Instead of the cocoa icing, try making a simple icing with powdered sugar and a bit of water or milk and tint it with food coloring for a fun aesthetic.
FAQ about Peppermint Hot Chocolate Cookies
What makes Peppermint Hot Chocolate Cookies so special?
The combination of rich chocolate, refreshing peppermint, and gooey marshmallows creates a cookie that not only tastes amazing but also evokes the feeling of sipping hot chocolate during the winter months.
Can I use dark chocolate instead of semi-sweet?
Absolutely! Dark chocolate can add a richer flavor to your cookies if you prefer. Just keep in mind it may alter the sweetness, so adjust your sugar if necessary.
How can I ensure my cookies stay soft?
Be careful not to overbake your cookies, as this can lead to a dryer texture. Removing them from the oven when they still look slightly underbaked will help retain their softness.
What can I serve with Peppermint Hot Chocolate Cookies?
These cookies pair beautifully with warm beverages like hot cocoa, tea, or coffee, enhancing the cozy experience.
Peppermint Hot Chocolate Cookies
Ingredients
For the Cookie Dough
- 12 oz semi-sweet baking chocolate, broken into pieces or chopped Quality chocolate matters for better flavor.
- 1/2 cup unsalted butter, diced into 1 Tbsp pieces
- 1 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/4 cups packed light brown sugar
- 3 large eggs
- 1 tsp peppermint extract
- 1 tsp vanilla extract
- 24 large marshmallows, cut in half
For the Icing
- 2 cups powdered sugar
- 1/4 cup cocoa powder
- 4 Tbsp unsalted butter, diced into small pieces
- 1/4 cup half and half
- 1/4 tsp peppermint extract
- to taste hot water To adjust icing consistency.
For Decoration
- to taste crushed peppermint candies For topping.
Instructions
Preparation
- Begin by placing the semi-sweet baking chocolate and unsalted butter in a medium microwave-safe mixing bowl. Heat this in the microwave using 30-second intervals, stirring well between each interval until melted and smooth. Set aside to cool slightly.
- In another medium mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Whisk until well combined.
- In the electric stand mixer, combine the packed light brown sugar, large eggs, peppermint extract, and vanilla extract. Mix until nicely blended.
- Slowly mix the slightly cooled chocolate mixture into the wet ingredients until combined. Gradually add the dry mixture while mixing on low speed, being careful not to overmix.
- Cover the bowl with plastic wrap and chill the cookie dough in the refrigerator for about an hour.
Baking
- Preheat your oven to 325°F (about 163°C) during the last 15 minutes of chilling the dough.
- Scoop out about one lightly heaped tablespoon of dough, shape into balls, and place on a baking sheet lined with parchment paper.
- Bake the cookies for about 9 minutes. While they bake, cut the marshmallows in half.
- After the initial bake, remove cookies from the oven and place one marshmallow half on each cookie, cut side down. Return to the oven for an additional 2-3 minutes until marshmallows start melting.
- Press down slightly on the melted marshmallows and let cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
Finishing Touches
- In a medium mixing bowl, sift together the powdered sugar and cocoa powder for the icing.
- Heat the remaining butter and half and half in a saucepan over medium heat until melted and simmering. Remove from heat and whisk in the sugar and cocoa mixture until smooth. Add peppermint extract.
- Spoon the icing generously over each warm cookie and sprinkle with crushed peppermint candies.
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