peppermint hot chocolate cookies

Desserts

Peppermint Hot Chocolate Cookies

To freeze these peppermint hot chocolate cookies for later, arrange baked and cooled cookies in a single layer on a baking sheet. Pop the sheet in the freezer for 30 minutes or until the cookies are frozen solid. Then, layer frozen cookies in airtight containers, with a piece of parchment paper separating each layer. This will help prevent the cookies from sticking to one another. Repeat until all the cookies are packed, then freeze containers for up to three months. Several hours before serving, proceed with finishing the cookies as directed. Check out our guide on how to freeze cookies for more tips.

Ingredients

1 cup butter, softened
1 cup sugar
1 large egg, room temperature
1 teaspoon peppermint extract
2-1/3 cups all-purpose flour
1/3 cup baking cocoa
1 teaspoon salt
1 teaspoon baking soda
1 package (11-1/2 ounces) milk chocolate chips
1 cup marshmallow creme
1 cup finely crushed peppermint candies

Directions

Preheat oven to 375°. Cream butter and sugar in a large bowl until light and fluffy, 5-7 minutes. Beat in egg and extract. Combine flour, cocoa powder, salt and baking soda; gradually add to creamed mixture and mix well.
Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until tops are cracked, 10-12 minutes. Remove to wire racks to cool completely.
In a microwave, melt chocolate chips; stir until smooth. Drop a teaspoonful of marshmallow creme into the center of each cookie. Dip half of each cookie into melted chocolate; allow excess to drip off. Immediately sprinkle with candies. Place on waxed paper and let stand until set. Store in an airtight container.