Yesterday I celebrated the first day of December by drinking hot chocolate, listening to Oldies Christmas music, and baking cookies all day. Unfortunately, the gloomy Oregon weather wasn’t cooperating and I couldn’t share my delicious recipe with you. After a redo photo-shoot this morning, I think they’re ready to make their debut! The best way to sum these up is to say that if December were a cookie, than this would be IT! They’re chewy, decadent, and have just the right kick of peppermint without being overpowering.
Recipe adapated from Eclectic Recipes
(makes 2 dozen cookies)
1 cup brown sugar
½ cup (1 stick) unsalted butter, softened
½ cup unsweetened cocoa powder
2 packets of hot chocolate mix
½ tsp vanilla extract
½ tsp peppermint extract
1 cup all-purpose flour
1 tsp baking soda
¼ tsp salt
3-4 candy canes, crushed
Mini marshmallows for garnish
(1.) In a large bowl cream together sugar and butter. Beat in eggs until mixed. (2.) Stir in cocoa powder, hot chocolate mix, vanilla, and peppermint extract. Mix until smooth. (3.) Stir in flour, baking soda, and salt until completely mixed. (4.) Fold in crushed candy canes. Cover and place in the refrigerator to chill for 1 hour.
Preheat oven to 350 degrees F (176 degrees C) and line a large baking sheet with parchment paper.
(5.) Use a tablespoon to place scoops of dough onto the prepared baking sheet about 2 inches apart from each other. (6.) Place in the oven to bake for 8-10 minutes or until cookie is set. (7.) Place 3-4 mini marshmallows on top of the cookie and switch oven to broiler setting (525 degrees F). (8.) Place cookies back in the oven and toast marshmallows for 1 minute or until they just start to brown. Remove from the oven and place cookies on a cooling rack for 5 minutes. You can sprinkle extra candy cane bits on top for extra garnish.
Serve with an ice-cold glass of milk or peppermint hot chocolate!