Description
These Peppermint Hot Chocolate Cookies are a cozy winter dessert featuring rich chocolate cookies topped with fluffy marshmallow buttercream and crushed peppermint, capturing the flavors of your favorite holiday drink in cookie form.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1/2 cup unsweetened Dutch-process cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, room temperature
- 1 large egg
- Marshmallow Buttercream:
- 1/2 cup unsalted butter, room temperature
- 1 cup marshmallow fluff (such as Jet Puff brand)
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- Crushed peppermint or candy canes, for rolling
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, cream the butter and granulated sugar until light and fluffy (about 2 minutes).
- Beat in the egg until fully incorporated.
- Gradually mix in the dry ingredients until just combined.
- Scoop tablespoon-sized dough balls onto the prepared sheet, spacing them 2 inches apart.
- Flatten each dough ball with a sugar-dipped glass to 1/4 inch thick.
- Bake for 8–10 minutes, until the edges are slightly firm. Let cool on a wire rack.
- Make the buttercream by beating butter, marshmallow fluff, powdered sugar, vanilla, and salt until fluffy.
- Spread the marshmallow buttercream over each cooled cookie.
- Roll the edges in crushed peppermint and serve.
Notes
- Chill dough if cookies spread too much while baking.
- Store cookies in an airtight container for up to 4 days.
- Can freeze cookies (without frosting) for up to 2 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 20g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg