Peppermint Hot Chocolate Cookies

I wasn't sure about these cookies at first. They were hard to get off the cookie sheet because the peppermint candies melted and stuck to the cookie sheet, even though I sprayed it. As you can see from the picture some of them are misshaped because of me trying so hard to get them unstuck from the cookie sheet. But in the end these cookies turned out delicious and I found myself grabbing one often when I was in the kitchen. The sweet marshmallows and chocolate chips combined with the crunchy candy cane pieces make for a delicious holiday cookie.

Peppermint Hot Chocolate Cookies

Ingredients:

• 1 1/4 cups unsalted butter, softened
• 1 cup granulated sugar
• 2/3 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 3 1/4 cups all purpose flour
• 1/2 cup hot cocoa mix
• 1 1/4 teaspoons baking soda
• 1 teaspoon baking powder
• 1 cup semi-sweet chocolate chips
• 1 cup crushed candy canes
• 1 cup mini marshmallows, frozen

Directions:

1. Preheat the oven to 350º F. Place a silpat onto a cookie sheet. 
2. In a large bowl, with an electric mixer or in a stand mixer, beat the butter and both sugars together until light and fluffy. Add in the eggs and vanilla, mix until well combined.
3. In another large bowl, whisk together the flour, hot cocoa mix, baking soda and baking powder.
4. Gradually mix the flour mixture into the butter mixture and mix until well blended. Quickly stir in the chocolate chips, crushed candy canes and frozen marshmallows.
5. Using a cookie scoop, drop scoops of batter onto the prepared cookie sheet. Bake for 9-11 minutes or until the edges are lightly browned. Cool on the baking sheet for about 2-3 minutes and transfer to a wire rack to cool completely.

Enjoy!!!

Notes:

Do not use sugar free hot cocoa mix.

Allow the marshmallows to freeze for 1-2 hours before using and keep them in the freezer until needed. You want then to stay cold as long as possible so they do not melt too much in the oven.

You will need more than one cookie sheet or have to bake these cookies in batches. Refrigerate the dough while waiting to scoop and bake the next batch of cookies.

Yields about 36 cookies

*Adapted from Butter with a Side of Bread.