Peppermint Marshmallow Hot Chocolate Cookies Recipe
Indulge in festive cheer with these Peppermint Marshmallow Hot Chocolate Cookies, combining rich cocoa-flavored cookie dough, melty marshmallow centers, peppermint candy cane crunch, and a luscious chocolate ganache drizzle. Perfect for winter holidays or anytime you crave a cozy treat with a peppermint twist.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups all-purpose flour
- ¾ cups cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened (1 stick)
- 1 cup sugar
- 1 large egg
- ½ cup almond milk (or regular milk)
- 1 teaspoon peppermint extract
- 1 teaspoon vanilla extract
Toppings and Additions
- 10 ounces mini-marshmallows
- 8 mini candy canes, gently broken into small pieces (or 4 large-sized candy canes)
- 3/8 cup heavy whipping cream
- 5 ounces semi-sweet chocolate morsels
Instructions
- Prepare Candy Cane Pieces: Unwrap candy canes and place them in a freezer-weight resealable bag. Gently tap with a kitchen mallet to break into small pieces, avoiding pulverizing into dust. Separate pieces from dust and set aside.
- Preheat Oven and Mix Dry Ingredients: Preheat oven to 375°F (190°C). In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
- Cream Butter and Sugar, Add Wet Ingredients: Using an electric mixer, cream softened butter and sugar until light and fluffy, about 2-3 minutes. Beat in egg, milk, peppermint extract, and vanilla extract until well combined.
- Combine Dry Ingredients With Wet: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until fully incorporated.
- Scoop and Bake Cookies: Using a 2-tablespoon scoop, drop cookie dough onto parchment-lined baking sheets, spacing evenly. Bake for 10 minutes until cookies start to spread and set.
- Add Marshmallows and Finish Baking: Remove cookies from oven, place four mini-marshmallows in the center of each cookie, then bake an additional 2 minutes until marshmallows begin to melt. Transfer cookies to wire racks to cool completely.
- Prepare Chocolate Ganache: Place semi-sweet chocolate chips in a heat-proof bowl. Heat heavy cream in a small saucepan until almost simmering, then pour over chocolate chips. Let sit for 3 minutes, then whisk until smooth. Allow ganache to rest for 5 minutes until slightly thickened.
- Drizzle Ganache and Add Candy Cane Pieces: Using a fork, carefully drizzle the ganache over each cooled cookie, ensuring some marshmallow is exposed. Test ganache thickness on a side plate; if too thin, let cool further before drizzling. Sprinkle candy cane pieces on top of each cookie.
- Serve and Enjoy: Allow ganache to set slightly before serving to enjoy the perfect blend of peppermint, chocolate, and marshmallow in every bite.
Notes
- For a dairy-free version, use coconut cream for the ganache and substitute vegan chocolate chips.
- Be cautious when breaking candy canes to avoid creating too much peppermint dust, which can overpower the cookies.
- Ensure marshmallows are added near the end of baking to prevent burning.
- Store cookies in an airtight container at room temperature for up to 3 days.
- Use almond milk or regular milk based on preference or availability.
Keywords: peppermint cookies, marshmallow cookies, hot chocolate cookies, holiday cookies, Christmas treats, chocolate peppermint, peppermint bark cookies, festive desserts
