Make Ahead

Peppermint Marshmallow Hot Chocolate Cookies

December 24, 2016
0 Ratings
Photo by Holly
  • Makes 24 cookies
Author Notes

Super easy, delightfully scrumptious and the perfect holiday treat. —Holly

What You'll Need
  • For The Cookies:
  • 1 3/4 cups all-purpose flour
  • 3/4 cup cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened (1 stick)
  • 1 cup sugar
  • 1 large egg
  • 1/2 cup almond milk (or regular milk)
  • 1 teaspoon peppermint extract
  • 1 teaspoon vanilla extract
  • 10 ounces mini-marshmallows
  • 8 mini candy canes gently broken into small pieces (or use 4 large candy canes)
  • For The Chocolate Ganache Drizzle:
  • 3/8 cup heavy whipping cream
  • 5 ounces semi-sweet chocolate morsels
  1. Unwrap candy canes (if they are wrapped) and place them in a freezer-weight resealable bag. Using the flat side of a kitchen mallet or meat tenderizer, gently tap on the canes to break them into small pieces (do not over-do this or you will end up with only peppermint dust!). Separate the pieces from the dust, and set aside.
  2. Preheat oven to 375 degrees. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
  3. Use an electric mixer to cream together butter and sugar until light and fluffy, about 2-3 minutes. Add egg, milk, vanilla, and peppermint extract, then beat until well combined. Add the flour and other dry ingredients from the first bowl a little at a time, and mix on low speed until combined.
  4. Using a 2-tablespoon scoop, drop dough onto parchment-linked baking sheet. Arrange cookies evenly with plenty of room between them. Bake until they start to spread and become firm, 10 minutes.
  5. Remove from oven, place four mini-marshmallows in the center of each cookie, and bake another 2 minutes, or until the marshmallows begin to melt. Transfer cookies to a wire rack to cool completely.
  6. While the cookies are cooling, make the chocolate ganache drizzle: place semi-sweet chocolate chips in a heat-proof mixing bowl. Heat the heavy cream in a small saucepan until it is almost simmering, then pour it over the chocolate chips. Wait 3 minutes then whisk thoroughly and then allow the ganache to rest for about 5 minutes.
  7. Using a fork, carefully drizzle the chocolate ganache across each cookie, leaving some of the marshmallow exposed. Test the ganache on a side plate to make sure it is ready, and if it's too thin, allow it to cool further before using.
  8. Top each cookie with the candy cane pieces and enjoy!

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