Peppermint Hot Chocolate Cookies Recipes

HOT CHOCOLATE PEPPERMINT COOKIES

Steps:

• Cream butter and sugar in a large bowl until light and fluffy. Beat in egg and extract. Combine the flour, cocoa powder, salt and baking soda; gradually add to creamed mixture and mix well., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 10-12 minutes or until tops are cracked. Remove to wire racks to cool completely., In a microwave, melt chocolate chips; stir until smooth. Drop a teaspoonful of marshmallow creme into the center of each cookie. Dip half of each cookie into melted chocolate; allow excess to drip off. Immediately sprinkle with candies. Place on waxed paper and let stand until set. Store in an airtight container.

PEPPERMINT HOT CHOCOLATE COOKIES

Steps:

• For the cookies: Add chocolate and butter to a medium microwave safe mixing bowl. Heat in microwave in 30 second intervals, stirring well between intervals until melted and smooth, set aside to cool slightly.
• Meanwhile add flour to a medium mixing bowl, sift in cocoa powder and add baking powder and salt. Whisk mixture to combine. Set aside.
• In the bowl of an electric stand mixer fitted with the paddle attachment blend together brown sugar, eggs, peppermint extract and vanilla. Mix in chocolate mixture.
• With mixer set on low speed slowly add in flour mixture and mix just until combined.
• Cover bowl and chill 1 hour or until firm enough to handle (I actually divided the dough into two containers and it chills faster). Preheat oven to 325 degrees during last 15 minutes of chilling.
• Scoop dough out about 1 lightly heaping tablespoon at a time. Shape into a ball then transfer to a baking sheet lined with parchment paper or a silicone baking mat, spacing cookies 2-inches apart (keep remaining dough chilled).
• Bake in preheated oven until slightly under-baked, about 9 minutes. Meanwhile cut marshmallows into halves using kitchen scissors.
• Remove cookies from oven and add 1 marshmallow half to each cookie placing the cut side downward. Return to oven and bake about 2 - 3 minutes longer until marshmallows have begun to melt.
• Remove from oven and gently press down on marshmallows to flatten slightly. Cool on pan several minutes then transfer to cookies to wire racks and set wire racks over a baking sheets.
• For the icing: Sift powdered sugar and cocoa into a medium mixing bowl, set aside.
• Heat butter and cream over medium heat and cook, stirring frequently until butter has melted and mixture reaches a simmer. Remove from heat, pour in powdered sugar and cocoa powder and whisk until smooth.
• Mix in peppermint extract. If mixture is too thick thin it with a little hot water, if it's too thin thicken with a little more sifted powdered sugar.
• Immediately spoon icing over cookies (or alternately drizzle from a resealable bag with a cut corner) and sprinkle each cookie with crushed peppermint after adding icing because the icing will start to set quickly.
• Recipe source: adapted from Rachel Ray and Glorious Treats

PEPPERMINT HOT CHOCOLATE

Steps:

• Stir 2 tablespoons milk, cocoa powder, sugar, cinnamon, vanilla extract together in a mug until well blended.
• Microwave 3/4 cup milk on high for 2 1/2 minutes in a microwave-safe mug. Pour the hot milk over the cocoa mixture; stir with candy cane.

PEPPERMINT HOT CHOCOLATE COOKIES

Steps:

• 1. Preheat oven to 350 degrees. Measure flour, cocoa, salt, baking powder, and baking soda in a medium bowl.
• 2. In your mixing bowl, beat butter until light and fluffy. Add sugars and blend until well combined. Add egg, vanilla, and chocolate extracts.
• 3. Add dry ingredients 1/3 of a cup at a time until well incorporated. Stir in mint pieces.
• 4. Using a cookie scoop, scoop out dough. Place 3 marshmallows in the center; pressing down to the center. Cover with the dough by pushing sides and covering the top.
• 5. Place 2 inches apart on a greased cookie sheet and bake 10 to 12 minutes.
• 6. Remove from oven and cool on a baking rack for 5 minutes. Serve warm.
• 7. Leftover cookies are great microwaved about 7 seconds to make the marshmallow gooey again.