Peppermint Hot Chocolate Cookies

These were sooooo yummy and simpler to make than I thought they would be. They also reheat very well (about 10 seconds in the microwave). If you love soft cookies, this one is for you. 

Also, learning moment: I was wondering what was so special about Dutch-process cocoa. Apparently it's treated with some solution that neutralizes the acidity, which gives it a smoother flavor. I learned something new today. :-)

• 1 cup packed light brown sugar
• 1/2 cup (4 oz) unsalted butter, at room temperature
• 1 large egg, at room temperature
• 2 tsp vanilla extract
• 3/4 tsp peppermint extract
• 1 1/2 cups all-purpose flour
• 1/3 cup Dutch-process cocoa powder
• 1/2 tsp baking soda
• 1/2 tsp table salt
• 1 cup (about 6 oz) semisweet or bittersweet chocolate chips
• 12 jumbo marshmallows
• crushed candy canes or mint candies

Preheat oven to 350 degrees. Position racks in upper and lower third of the oven. Line 2 large rimmed baking sheets with parchment paper. 

Beat together brown sugar and butter in a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 2 minutes, stopping to scrape down the sides as needed. Add egg, vanilla, and peppermint extract; beat on medium-high speed until light and pale in color, about 2 minutes, stopping to scrape down sides as needed. Add flour, cocoa powder, baking soda, and salt; beat on low speed until just combined and no streaks of flour remain, about 1 minute.

Use a 1 1/2 oz cookie scoop to portion dough into 12 equal mounds (about 3 Tbsp). Roll dough into balls using lightly greased hands (dough will be sticky). Divide evenly between baking sheets, spacing balls at least 2 inches apart. Bake in preheated oven until cookies have puffed and are set around the edges but still somewhat soft in the center, 10-12 minutes, rotating pans 180 degrees between top and bottom racks halfway. remove from oven; cool slightly on baking sheets, about 15 minutes. 

Once cookies have cooled slightly, increase oven temperature to broil with rack about 7 inches from heat source. Microwave chocolate chips in a small bowl on high in 30 second intervals, stirring between each interval, until chocolate is fully melted, 1-2 minutes. Spoon and spread about 2 tsp melted chocolate over each cookie, leaving a 1/2 inch border around the outside edges. Squish marshmallows flat between your palms; place one marshmallow on top of chocolate on each cookie.

Broil, 1 baking sheet at a time, in oven until marshmallows are golden brown and melted, about 1 minute (watch it, because mine started burning before then). Remove from oven; gently squish the marshmallows further and sprinkle with candy canes. Cool slightly before serving.

Serves 12

Prep Time: 35 minutes

Total Time: 1 hour

Recipe from People magazine