Description
Delicious peppermint hot chocolate cookies topped with fluffy marshmallows, perfect for the holiday season.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup peppermint chips
- 1 cup mini marshmallows
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth.
- Add the eggs and vanilla extract, mixing until well combined.
- In another bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the peppermint chips.
- Drop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes, until the edges are set.
- Remove from the oven and immediately top each cookie with a few mini marshmallows.
- Return to the oven for an additional 2-3 minutes, until the marshmallows are slightly melted.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- For a stronger peppermint flavor, add a few drops of peppermint extract.
- Store cookies in an airtight container for up to a week.
- These cookies can be frozen for up to three months.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg