Peppermint Hit cocoa cookies

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• 1 cup all-purpose flour

• 1/2 cup unsweetened cocoa powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1/2 cup unsalted butter, softened

• 1/2 cup granulated sugar

• 1/2 cup packed brown sugar

• 1 large egg

• 1 teaspoon vanilla extract

• 3/4 cup chocolate chips

• 1/2 cup crushed peppermint candies or candy canes

• Optional: 1/2 cup marshmallows, chopped (for the “hot cocoa” element)


1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.

3. In a large bowl, cream the butter and both sugars together until light and fluffy. Beat in the egg and vanilla extract until well combined.

4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the chocolate chips.

5. Drop dough by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches apart.

6. Gently press some of the crushed peppermint candies into the top of each cookie, and if using, sprinkle a few pieces of chopped marshmallows.

7. Bake for 10-12 minutes or until the cookies are set around the edges but still soft in the center.

8. Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

9. Once cooled, store the cookies in an airtight container at room temperature. Tips: • For a more intense peppermint flavor, you can add 1/4 teaspoon of peppermint extract to the dough with the vanilla extract.

• The peppermint candies will melt and spread a bit during baking, giving that festive look as seen in the image. • Chopped marshmallows can become gooey and toasty, simulating the marshmallows you would find in a cup of hot cocoa.

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