Peppermint-Cocoa Cookies Recipe
makes about 2 dozen
2022 Holiday Cookie Recipe Contest Winner
Submitted by Shawna B.
"This recipe is inspired by my daughter’s and my favorite winter beverage, peppermint hot cocoa!" – Shawna B.
Molasses and marshmallow creme are unexpected additions which add a little something extra to the primary chocolate and peppermint flavors.
- 1 1/3 cups (190 grams) all-purpose flour
- 1/2 cup (48 grams) Dutch-processed cocoa powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups unsalted butter, at room temperature
- 1/2 cup (100 grams) granulated sugar
- 1/2 cup (130 grams) brown sugar
- 2 teaspoons molasses
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1/2 cup (100 grams) 70% dark chocolate chunks
- 1/2 cup (100 grams) milk chocolate chips
- 1/2 cup marshmallow creme
- 2 tablespoons flakey finishing salt
- 3 tablespoons crushed peppermint candies
- In a medium mixing bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat butter on medium speed until light and creamy. It should resemble the consistency of mayonnaise.
- Add granulated sugar, brown sugar, and molasses. Beat until light and fluffy, about 3 minutes. Scrape bowl.
- Add egg and extracts. Mix on medium-low speed until just combined, about 15 seconds. The mixture might look curdled. This is normal; do not overmix. Scrape bowl.
- On low speed, add flour mixture in two parts, mixing until just combined. Scrape bowl once more to ensure that all flour is incorporated from bottom. Add chocolate chunks and chips and give the mixer a few more turns to evenly distribute.
- Form dough into 2-ounce balls, about 1/4 cup of dough, (see Cook’s Tips for size information). Place two inches apart on parchment-lined baking sheets. Spoon a teaspoon of marshmallow creme in a line across the top of each cookie dough ball (see Cook’s Tips). Sprinkle with flakey salt. Refrigerate for at least 30 minutes.
- Preheat oven to 325°F. Have crushed peppermint candies ready.
- Bake cookies, one sheet at a time, 12 to 14 minutes or until just set, rotating pan halfway through baking. Remove from oven and immediately sprinkle crushed peppermint candies over warm marshmallow. Cool on baking sheet for 5 minutes before transferring to a cooling rack to finish cooling.
- Cook’s Tips:
- The original large size of these cookies makes for fun and decadent coffee-house-type treats, but for our photo we portioned the dough into heaping tablespoons and baked for 10 to 12 minutes.
- For the marshmallow creme: It helps to spray two spoons with cooking spray. Use one to measure out the creme and another to pull the sticky mixture across the dough.
Nutrition:Amount Per Serving (based on 24 servings)
Total Fat: 15 g
Saturated Fat: 9 g
Trans Fat: 0 g
Cholesterol: 40 mg
Sodium: 720 mg
Carbohydrates: 25 g
Fiber: 1 g
Total Sugar: 16 g
Added Sugars: 15 g
Protein: 2 g
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