Hot Chocolate Peppermint Cookies Recipes

PEPPERMINT HOT CHOCOLATE COOKIES

Steps:

• Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
• Add the butter and sugar to a mixing bowl and beat until light and creamy. Beat in the egg and peppermint extract.
• Add the flour, cocoa powder, salt, and baking soda to the mixture and mix well.
• Use a medium cookie scoop to drop rounds of cookie dough onto the prepared cookie sheet about 2 inches apart.
• Bake for 10-12 minutes.
• Cool on the baking sheet for 5 minutes and then transfer to a cooling rack to cool completely.
• Add the marshmallow fluff to a plastic bag and squeeze into one corner. Snip off the tip of the corner and squeeze the marshmallow fluff onto the center of each cookie, about 1 teaspoon per cookie.
• Melt the chocolate chips in a microwave safe bowl, stirring every 30 seconds, until smooth.
• Dip half of each cookie into the melted chocolate and place on a cookie sheet lined with wax paper. Immediately sprinkle with the peppermint candies.
• Let set until the chocolate has hardened before storing in an air-tight container for up to 4 days.

HOT CHOCOLATE PEPPERMINT COOKIES

Steps:

• Cream butter and sugar in a large bowl until light and fluffy. Beat in egg and extract. Combine the flour, cocoa powder, salt and baking soda; gradually add to creamed mixture and mix well., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 10-12 minutes or until tops are cracked. Remove to wire racks to cool completely., In a microwave, melt chocolate chips; stir until smooth. Drop a teaspoonful of marshmallow creme into the center of each cookie. Dip half of each cookie into melted chocolate; allow excess to drip off. Immediately sprinkle with candies. Place on waxed paper and let stand until set. Store in an airtight container.

PEPPERMINT HOT CHOCOLATE COOKIES

Steps:

• For the cookies: Add chocolate and butter to a medium microwave safe mixing bowl. Heat in microwave in 30 second intervals, stirring well between intervals until melted and smooth, set aside to cool slightly.
• Meanwhile add flour to a medium mixing bowl, sift in cocoa powder and add baking powder and salt. Whisk mixture to combine. Set aside.
• In the bowl of an electric stand mixer fitted with the paddle attachment blend together brown sugar, eggs, peppermint extract and vanilla. Mix in chocolate mixture.
• With mixer set on low speed slowly add in flour mixture and mix just until combined.
• Cover bowl and chill 1 hour or until firm enough to handle (I actually divided the dough into two containers and it chills faster). Preheat oven to 325 degrees during last 15 minutes of chilling.
• Scoop dough out about 1 lightly heaping tablespoon at a time. Shape into a ball then transfer to a baking sheet lined with parchment paper or a silicone baking mat, spacing cookies 2-inches apart (keep remaining dough chilled).
• Bake in preheated oven until slightly under-baked, about 9 minutes. Meanwhile cut marshmallows into halves using kitchen scissors.
• Remove cookies from oven and add 1 marshmallow half to each cookie placing the cut side downward. Return to oven and bake about 2 - 3 minutes longer until marshmallows have begun to melt.
• Remove from oven and gently press down on marshmallows to flatten slightly. Cool on pan several minutes then transfer to cookies to wire racks and set wire racks over a baking sheets.
• For the icing: Sift powdered sugar and cocoa into a medium mixing bowl, set aside.
• Heat butter and cream over medium heat and cook, stirring frequently until butter has melted and mixture reaches a simmer. Remove from heat, pour in powdered sugar and cocoa powder and whisk until smooth.
• Mix in peppermint extract. If mixture is too thick thin it with a little hot water, if it's too thin thicken with a little more sifted powdered sugar.
• Immediately spoon icing over cookies (or alternately drizzle from a resealable bag with a cut corner) and sprinkle each cookie with crushed peppermint after adding icing because the icing will start to set quickly.
• Recipe source: adapted from Rachel Ray and Glorious Treats

CHOCOLATE PEPPERMINT COOKIES

Steps:

• For the cookies: Preheat oven to 350 degrees F.
• In a medium bowl sift together flour, cocoa powder, baking soda and salt. Set aside. In a mixer beat together the butter with the sugars until fluffy, about 2 minutes. Add eggs 1 at a time, beating until smooth after each addition and scraping the sides of the bowl as necessary. Add in the vanilla. On a low speed beat in the flour mixture a little at a time. Gently mix in chocolate chips.
• On an ungreased cookie sheet, drop teaspoons of the batter about 2 inches apart. Bake until just cracked on top, about 8 to10 minutes, rotating the pan halfway through the cooking time. Cool completely.
• For the glaze: In a small bowl mix together the sugar; mint extract and water until smooth. Transfer mixture to a medium resealable plastic bag and snip off the corner. Drizzle glaze over cooled cookies. Let cookies stand until set, about 10 minutes.

HOT CHOCOLATE PEPPERMINT COOKIES

Steps:

• Preheat the oven to 350°F. Line two baking sheets with parchment paper.
• In a double boiler or a bowl set over a saucepan with about 1 inch of simmering water, melt the butter and the chocolate, stirring frequently. Once completely melted, remove from heat and set aside to cool, about 10 minutes.You can also melt the chocolate in the microwave in 30-second intervals, stirring well in between. Be careful not to overheat the chocolate when using this method.
• While the chocolate is cooling, mix together the flour, cocoa powder, salt, and baking powder until well combined. Set aside.
• Once the chocolate has cooled, beat the granulated and brown sugars into the chocolate mixture using a wooden spoon until well incorporated. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla extract.
• Add the flour mixture into the chocolate, and mix just until incorporated. Put the bowl in the fridge and chill, about 15 minutes, until the dough is cold and firm.
• Scoop the dough into golfball-sized balls, roll the tops in the crushed candy cane, and place 2 inches apart on the prepared baking sheets.
• Bake the cookies for 10 minutes, then press three mini marshmallows into each cookie. Bake another 5 minutes, until the marshmallows are brown and the bottoms of the cookies hold together when lifted slightly with a spatula.
• Cool for 5 minutes on the baking sheet, then remove to a wire cooling rack and cool completely. Cookies will last up to a week in an airtight container.

CHOCOLATE CHIP PEPPERMINT COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together butter, white sugar, and brown sugar until light and fluffy. Beat in egg, then stir in vanilla and peppermint extracts. Combine flour, cocoa powder, baking soda, and salt; gradually stir into the creamed mixture. Mix in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
• Bake for 12 to 15 minutes in the preheated oven. Allow cookies to cool on cookie sheets for 5 minutes before transferring to a wire rack to cool completely.

PEPPERMINT CHOCOLATE COOKIES

Steps:

• In a small bowl, cream butter and 1/4 cup sugar until light and fluffy. Beat in egg yolk and vanilla. Gradually add flour and mix well. Stir in crushed candies. , Roll dough into 1-in. balls; roll in remaining sugar. Place 2 in. apart on greased baking sheets. Lightly press a chocolate chunk into each ball. , Bake at 350° for 9-11 minutes or until edges are lightly browned. Remove to wire racks.

PEPPERMINT HOT CHOCOLATE

Steps:

• Stir 2 tablespoons milk, cocoa powder, sugar, cinnamon, vanilla extract together in a mug until well blended.
• Microwave 3/4 cup milk on high for 2 1/2 minutes in a microwave-safe mug. Pour the hot milk over the cocoa mixture; stir with candy cane.