Description
A perfectly chewy hot cocoa cookie swirled with marshmallow & topped with peppermint – it’s like a tasty mug of hot cocoa but in cookie form! They’re ridiculously delicious and so ideal for winter or holiday baking!
Ingredients
Scale
1 1/4 c. AP Flour
1/4 c. unsweetened cocoa
1/4 c. powdered hot cocoa mix
1 tsp. baking soda
1 tsp. espresso powder
1/2 tsp. salt
2/3 c. unsalted butter, softened
1/4 c. packed light brown sugar
1 egg, brought to room temperature
1 tsp. vanilla
1/2 c. marshmallow fluff, divided
1/4 c. crushed peppermint candies
Instructions
- Preheat oven to 350 degrees. In a medium bowl, whisk together the AP flour, unsweetened cocoa, powdered hot chocolate, baking soda, espresso powder and salt. Set aside.
- In a large bowl, mix together the butter and brown sugar with a hand mixer for about two minutes until creamy and pale in color. Scrape down the bowl and add the egg and vanilla. Blend until well incorporated, about another minute. Add in dry ingredients and mix until everything is fully incorporated.
- Spoon in 1/4 c. marshmallow fluff and gently fold into the batter two to three times. Try not to overmix. There should be large pockets of fluff. Using a 1 ounce cookie scoop (about the size of a ping pong ball), scoop out the dough while making sure to get some marshmallow fluff in each scoopful. Place the mounds of dough out on parchment lined sheet, spacing them two inches apart from each other. With the remaining 1/4 cup marshmallow fluff, add about a teaspoon to the top of each cookie dough mound. Gently spread the fluff around a bit with your fingers over the top of each cookie dough mound so that it spreads nicely while the cookies bake. This part gets a bit sticky.
- Bake for 9 to 10 minutes. As soon as you take them out of the oven, sprinkle the cookies with crushed peppermint. Let cool and enjoy!!!!
Keywords: holiday cookies, cookies, christmas cookies, hot cocao, hot chocolate, chocolate cookie, holiday baking, marshmallow fluff, marshmallows, peppermint