Christmas is almost here! I have been decorating my house and decided to make some cookies to get in the festive spirit. I love peppermint, especially peppermint hot chocolate and peppermint bark.
If you love chocolate then you will enjoy these cookies! Maybe you can add them to your list of recipes for the holiday season!
I decided to combine my favorite Christmas flavors in this cookie recipe. They are similar to double chocolate cookies but with peppermint and marshmallow to give them the hot chocoate-like flavor.
The cookies have slightly browned marshmallows on top and it sort of looks like the top of a mug of hot chocolate with the marshmallows melted on top!
The cookies can be baked more or less depending on how you like them and I have found that both ways taste delicious. They are also gluten free as are all of my recipies!
Not a peppermint fan? Try my Chocolate Chip Oatmeal Cookies! They taste great too!
How to Make the Peppermint Hot Chocolate Cookies
- Preheat oven to 350°.
- Make sure your butter is very soft and some is melted as in picture.
- In a mixing bowl or stand up mixer, cream the butter and sugar for two minutes.
- Add in the egg, vanilla, and peppermint extract. Mix until combined with no lumps.
- In a separate bowl, whisk together the dry ingredients (flour, baking soda, salt, and cocoa powder). I use a whisk because it acts as a sifter to combine the ingredients uniformly.
- Add the dry ingredients to the other mixture and combine.
- Add the chocolate chips and crushed candy canes. Let batter sit for a few minutes.
- While the batter is sitting, line a baking sheet with parchment paper or a silpat.
- Using the cookie scoop, scoop batter onto cookie sheet. Flatten the cookies using a spatula then add 3-5 marshmallows to the top of the cookie depending on the size. Push the marshmallows into the cookie a bit.
- Bake for 10-15 minutes. Bake less for chewy cookies and more for crunchy cookes. Bake until the marshmallows on top are a bit brown and soft and cookies are not as shiny as when first put in the oven.
- Let cool for 5 minutes, then transfer cookies to a wire cooling rack.
Note: the cookie batter will smell (and taste) strong before baked. Do not worry, nothing is wrong with the batter. The peppermint extract will become less strong when baked so there needs to be enough to retain the peppermint flavor.
The first time I baked these cookies while creating the recipie, I did not use candy canes and baked some without the marshmallows to see how they would turn out.
Here is a picture of them and they were still delicious so if you do not have any candy canes or marshmallows the cookies still taste great without.
Enjoy! Comment Below if you tried the recipie!
GF Peppermint Hot Chocolate Cookies
Equipment
- mixer
- cookie scoop
- silpat or parchment paper
- cookie sheet
Ingredients
- 1 ½ cup gluten free all-purpose flour
- ½ cup cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup butter (2 sticks) very soft
- ¾ cup granulated sugar
- ¾ cup brown sugar packed
- 1 tsp peppermint extract
- 1 tsp vanilla extract
- 1 egg
- 2 cups chocolate chips (I used a mix of dark chocolate and semisweet but use whatever you have)
- 1 cup Marshmallows (this is an approximation just use how much you need)
- ½ cup crushed candy canes optional
Instructions
- Preheat oven to 350°.
- Make sure your butter is very soft and some is melted as in picture.
- In a mixing bowl or stand up mixer, cream the butter and sugar for two minutes.
- Add in the egg, vanilla, and peppermint extract. Mix until combined with no lumps.
- In a separate bowl, whisk together the dry ingredients (flour, baking soda, salt, and cocoa powder). I use a whisk because it acts as a sifter to combine the ingredients uniformly.
- Add the dry ingredients to the other mixture and combine.
- Add the chocolate chips and crushed candy canes. Let batter sit for a few minutes.
- While batter is sitting, line a baking sheet with parchment paper or a silpat.
- Using the cookie scoop, scoop batter onto cookie sheet. Flatten the cookies using a spatula then add 3-5 marshmallows to the top of the cookie depending on the size. Push the marshmallows into the cookie a bit.
- Bake for 10-15 minutes. Bake less for chewy cookies and more for crunchy cookes. Bake until the marshmallows on top are a bit brown and soft and cookies are not as shiny as when first put in the oven.
- Let cool for 5 minutes, then transfer cookies to a wire cooling rack.
- Enjoy!
3 Comments
SCHLIPF114
January 8, 2021 at 1:13 amThank you!!1
Meghan Cavanagh
December 22, 2020 at 7:45 pmThis recipe is the best! These cookies were absolutely delicious, and perfect for the holidays! I took my cookies out around 10 minutes and they were perfectly chewy and gooey. The recipe is simple, easy to follow, and the result is even better! My family loved these cookies and this is definitely a recipe we will make again in the near future!
Audrey Lach
December 22, 2020 at 10:14 pmI am so glad you enjoyed them!