Peppermint-Cocoa Cookies Recipe

Ingredients:

• 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 kosher salt
• 1 1/2 cups unsalted butter, at room temperature
• 1/2 cup (100 grams) granulated sugar
• 1/2 cup (130 grams) packed light 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 flaky finishing salt
• 3 tablespoons crushed peppermint candies

Directions:

1. In a medium mixing bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
2. In a large mixing bowl, beat butter on medium speed until light and creamy. It should resemble the consistency of mayonnaise.
3. Add granulated sugar, brown sugar, and molasses. Beat until light and fluffy, about 3 minutes. Scrape bowl.
4. 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.
5. 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 milk chocolate chips. Give the mixer a few more turns to evenly distribute.
6. Form dough into 2-ounce balls, about 1/4 cup of dough each (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 flaky salt. Refrigerate at least 30 minutes.
7. Preheat oven to 325°F. Have crushed peppermint candies ready.
8. 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 5 minutes before transferring to a cooling rack to finish cooling.
9. Cook's Tips:
10. 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 10 to 12 minutes.
11. 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.