Recipe courtesy of
Emily Weinberger
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Emily Weinberger
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Peppermint Hot Cocoa Cookies
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- Total: 2 hr 15 min
- Active: 30 min
- Yield: about 18 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 169
- Total Fat
- 9 g
- Saturated Fat
- 5 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 1 g
- Sugar
- 15 g
- Protein
- 2 g
- Cholesterol
- 29 mg
- Sodium
- 97 mg
We took the nostalgic flavors of hot chocolate and turned them into a soft and chewy cookie. Fudgy chocolate and peppermint extract are swirled through the cookie. Then, it's topped with a fluffy marshmallow cream and crushed peppermint candies. It's the perfect sweet treat to take you through the winter season.
- Total: 2 hr 15 min
- Active: 30 min
- Yield: about 18 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 169
- Total Fat
- 9 g
- Saturated Fat
- 5 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 1 g
- Sugar
- 15 g
- Protein
- 2 g
- Cholesterol
- 29 mg
- Sodium
- 97 mg
Ingredients
Directions
- Whisk together the flour, cocoa powder, salt and baking soda in a medium bowl until combined. Beat together the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium speed until light and fluffy, about 3 minutes. Beat in the egg and vanilla. Reduce the mixer speed to low and beat in the flour mixture until combined. Add the peppermint candies and beat until combined. Cover and refrigerate the dough until chilled, at least 1 hour.
- Line 2 baking sheets with parchment paper. Position racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Roll scoops of dough (1/4 cup each) into balls. Arrange 2 inches apart on the baking sheets.
- Bake the cookies until set around the edges and on top, 12 to 14 minutes. Let cool 5 minutes on the baking sheets, then transfer to a rack to cool completely.
- Meanwhile, make the ganache: Heat the heavy cream in a saucepan over medium-high heat until just boiling. Put the chocolate chips in a bowl and pour the hot heavy cream on top; add the peppermint extract. Let the mixture sit 5 minutes, then stir until smooth. Spread a little chocolate in the center of each cookie; sprinkle with the marshmallows and more peppermints. Let set.
