We are in full swing of the holiday season and I couldn’t be more excited! This is the one time of the year that I put on my baking toque, get in the kitchen, and bake cookies until my heart’s content.
This week’s Your Resident Gourmet Newsletter recipe is a new one for me-my daughters made these Hot Cocoa Cookies over the Thanksgiving break and I fell in love with their chewy chocolaty goodness. So of course I had to share it with you and embellish the recipe a bit by adding some crushed candy canes for a peppermint surprise. I hope you enjoy these Peppermint Hot Cocoa Cookies over your holiday break!
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Peppermint Hot Cocoa Cookies
This recipe tastes exactly like a cup of rich creamy hot cocoa, only better!
Yields 2-3 dozen
1/2 cup (1 stick) unsalted butter
12 oz. semi-sweet chocolate
6 peppermint candy canes, crushed + 1 for garnish
1 1/2 cups flour
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups brown sugar
1 1/2 teaspoons vanilla extract
25 large marshmallows, cut in half
Preheat oven to 325*F.
Line 2 baking sheets with parchment paper or spray with pan spray.
In a medium saucepan (or in a microwave safe bowl, using 50% power), melt the butter and chocolate, stirring frequently. Once melted, set aside to cool slightly.
In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.
Beat the sugar, eggs and vanilla, in a medium bowl until well combined.
Add the cooled chocolate mixture and crushed candy cane to the egg mixture and stir until just combined.
While mixing, add the flour mixture slowly and blend until just combined.
Scrape down the sides of the bowl, then cover the dough and refrigerate about 1 hour. If making the dough a day ahead, let sit at room temperature for 30 minutes before shaping.
Using a tablespoon or small scoop, scoop the dough, then roll the dough in your hands to create balls. Arrange the balls about 2 inches apart on your baking sheets, then flatten slightly. Butter or oil your hands to reduce stickiness.
Bake cookies about 12 minutes.
Remove cookies from oven and press one marshmallow half into the center of each cookie and sprinkle with crushed candy cane.
Return the cookies to the oven and bake another 2-3 minutes.
Remove from oven and allow the pan of cookies to cool a few minutes, and then transfer cookies to cooling rack to cool completely.
Serve with a mug of hot cocoa or a glass of ice cold milk!