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Peppermint Hot Chocolate Cookies

Indulge in chewy and fudgy peppermint-infused cookies topped with gooey marshmallows, perfect for the holiday season.
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Prep Time 1 hour 15 minutes
Cook Time 12 minutes
Total Time 1 hour 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookie Base
  • 1.5 cups all-purpose flour Use a high-quality brand for the best results.
  • 0.5 cups Dutch-processed cocoa powder Choose premium cocoa for rich flavor.
  • 0.5 teaspoons kosher salt Balances sweetness.
  • 0.5 teaspoons baking powder Helps cookies rise.
  • 0.75 cups unsalted butter, room temperature Softened for easier mixing.
  • 0.75 cups light brown sugar, packed Adds chewiness.
  • 0.25 cups granulated sugar Sweetens the cookie.
  • 2 large egg yolks, room temperature Adds richness.
  • 1 teaspoon peppermint extract Use a high-quality brand for the best flavor.
  • 0.5 cups semi-sweet chocolate chips For added chocolate flavor.
  • 13 pieces regular marshmallows, halved Melts for a gooey center.
  • crushed peppermint candies, for garnish Adds festive flair.

Method
 

Preparation
  1. Line a large baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, cocoa powder, salt, and baking powder.
  3. In a stand mixer, mix butter, brown sugar, and granulated sugar on medium speed until creamy.
  4. Add egg yolks and peppermint extract to the mixer and beat until just combined.
  5. Gradually mix dry ingredients into wet mixture until just combined, avoiding overmixing.
  6. Scoop dough onto the prepared baking sheet and chill in the refrigerator for at least 1 hour.
  7. Preheat the oven to 350°F (175°C).
Baking
  1. Place chilled dough balls on the baking sheets, making a small indent in the center of each.
  2. Bake for 9 minutes, then add a marshmallow half to each cookie and bake for an additional 2-3 minutes.
  3. Allow cookies to cool on the pan for a few minutes, then transfer to a wire rack.
  4. Melt chocolate chips in the microwave, drizzle over cooled cookies, and sprinkle with crushed peppermint candies.
  5. Let the chocolate set before serving.

Notes

Best enjoyed fresh but can be stored in an airtight container for up to 5 days.