Peppermint Hot Cocoa Cookies
These chocolate peppermint cookies are baked to soft and chewy perfection with gooey marshmallow centers. A cozy twist on hot chocolate in cookie form!
Equipment
- 1 Mixing bowl Large
Ingredients
Cookie Dough
- ¾ cup unsalted butter room temperature
- ½ cup granulated sugar classic sweetness
- ½ cup brown sugar for chewy texture
- 1 egg
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon peppermint extract for a fresh zing
- ¼ cup cocoa powder rich chocolate flavor
- 1 ½ cups all purpose flour
- 4 oz milk chocolate chips
- 12 marshmallows cut in half, vegan or regular
Instructions
Baking Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Cream together butter, granulated sugar and brown sugar in a large bowl until light and fluffy.
- Beat in the egg and peppermint extract until combined.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Gradually stir dry ingredients into wet ingredients just until combined.
- Fold in the milk chocolate chips.
- Scoop tablespoon-sized dough onto baking sheet, about 2 inches apart.
- Bake for 10–12 minutes until edges are set and centers are soft. Let cool on sheet 5 minutes.
- Transfer to a rack and serve warm.
Notes
Store cookies in airtight container at room temp for 3-4 days or freeze for longer storage. Freeze dough balls for future baking anytime you crave cozy cocoa flavor!