Peppermint Hot Cocoa Cookies
Makes: ~2 ½ dozen cookies
Fudgy and gooey chocolate cookies full of intense chocolate flavor, melted marshmallows and peppermint pieces make the best Christmas dessert.
  • 113g (1/2 cup) unsalted butter
  • 170g (6 ounces) semi-sweet chocolate, roughly chopped
  • 200g (7 ounces) unsweetened chocolate, roughly chopped
  • 160g (~1 cup + 3 tablespoons) all-purpose flour
  • 2g (3/4 teaspoon) baking powder
  • 2g (1/2 teaspoon salt)
  • 150g (~3 large whole) eggs at room temperature
  • 215g (~1 cup) granulated sugar
  • 235g (~1 cup, packed) light brown sugar
  • 10 milliliters (2 teaspoons) vanilla extract
  • 90g (1⅓  cups) mini marshmallows
  • 105g 2/.3 cup peppermint crunch baking pieces
  • 100g (~1/2 cup) semi-sweet chocolate chips
  1. Pre-heat oven to 350 degrees; line baking sheets with parchment paper and set aside
  2. Place semi-sweet and unsweetened chocolate with butter in a microwave-safe bowl
  3. Microwave the ingredients for a minute and stir; microwave again for 30-second increments until everything is almost melted; stir the remaining lumps until smooth (alternatively, you can melt the butter and chocolate in a heavy duty pop over medium heat stirring constantly); set aside
  4. In a medium bowl, whisk together dry ingredients (flour, baking powder, and salt) and set aside
  5. In the large bowl of a stand mixer, combine eggs, sugars and vanilla; beat on high speed for about 5 minutes or until mixture is light and pale in color
  6. Reduce the speed of your mixer and add in melted chocolate
  7. When that is well-combined, stir in flour mixture but do not over-mix; stir in marshmallows, peppermint pieces and chocolate chips
  8. Use a large cookie dough scoop and place dough on a baking sheet lined with parchment paper, 2 inches apart (cookies will spread while baking)
  9. Bake cookies for 12 minutes and set aside on a wire rack to cool
Adapted from these Hot Cocoa Cookies
Recipe can be doubled
Store cookies at room temperature up to 5 days in a ziplock bag or freeze for up to two months; separate layers of cookies with parchment paper to avoid sticking
Recipe by Keep It Sweet Desserts at