WHAT’S FOR Dessert?
Peppermint Hot Chocolate Cookies
Array/5
COOK TIME
12 min
TOTAL TIME
12 minutes
SERVINGS
Christmas is over but the winter fun doesn’t have to stop. Hot Chocolate, good. Peppermint, good. Ganache, really good. Cookies, good. And secret surprise….marshmallow. Because, ya know, hot chocolate. I think we have a winner. These are so fun and yummy. Perfect way to use up some candy canes before the season is over.
So fun to make! Plus, it has chocolate peppermint ganache which I can eat with a spoon. And maybe I did. Shhh. Give these a try and let me know what you think! Follow me over on Facebook and Instagram @lolosdesserts. Be sure to snap a pic if you make a Lolo’s recipe and tag it with #lolosdesserts. I love to see what you are making!
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Peppermint Hot Chocolate Cookies
Ingredients
1 cup (2 sticks) butter, softened
1 cup sugar
1 large egg
1 teaspoon peppermint extract
2–1/3 cups all-purpose flour
1/3 cup baking cocoa
1 teaspoon kosher salt
1 teaspoon baking soda
1 package (11 ounces) Nestle Tollhouse milk chocolate chips
1 cup marshmallow creme
1 cup finely crushed peppermint candies
Instructions
- Preheat oven to 375 degrees. Prepare baking sheet with Silpat or spray with nonstick spray. Set aside.
- In a mixer, cream butter and sugar until light and fluffy. Mix in egg and peppermint extract.
- Combine the flour, cocoa powder, salt and baking soda in a medium size bowl. Slowly add the flour mixture to the butter mixture, mixing after each addition until just combined.
- Drop heaping Tablespoons around 2 inches apart onto baking sheet. Bake at 375 degrees for 10-12 minutes or until tops are cracked. Remove to wire racks to cool completely.
- In a microwave safe bowl, melt chocolate chips 30 seconds at a time, stirring after each time until smooth.
- Drop a teaspoonful of marshmallow creme into the center top of each cookie. Dip half of each cookie into melted chocolate. Allow excess to drip off and immediately sprinkle with peppermint candies. Set aside until compltely set.
Notes
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