Peppermint Hot Cocoa Cookies
- Yield: about 18 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 169
- Total Fat
- 9
- Saturated Fat
- 5
- Carbohydrates
- 22
- Dietary Fiber
- 1
- Sugar
- 15
- Protein
- 2
- Cholesterol
- 29
- Sodium
- 97
- Total: 2 hr 15 min
- Active: 30 min
Ingredients
1 cup plus 2 tablespoons all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 stick unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
2 teaspoons pure vanilla extract
20 peppermint puff candies, roughly chopped (about 3/4 cup), plus more for topping
6 tablespoons heavy cream
1/2 cup white or bittersweet chocolate chips (about 3 ounces)
1/4 teaspoon peppermint extract
1/4 cup freeze-dried mini marshmallows
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.