Peppermint Hot Chocolate Cookies Recipes

Steps:

• Cream butter and sugar in a large bowl until light and fluffy. Beat in egg and extract. Combine the 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 at 375° for 10-12 minutes or until tops are cracked. 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.

Steps:

• 1. Preheat oven to 350 degrees. Measure flour, cocoa, salt, baking powder, and baking soda in a medium bowl.
• 2. In your mixing bowl, beat butter until light and fluffy. Add sugars and blend until well combined. Add egg, vanilla, and chocolate extracts.
• 3. Add dry ingredients 1/3 of a cup at a time until well incorporated. Stir in mint pieces.
• 4. Using a cookie scoop, scoop out dough. Place 3 marshmallows in the center; pressing down to the center. Cover with the dough by pushing sides and covering the top.
• 5. Place 2 inches apart on a greased cookie sheet and bake 10 to 12 minutes.
• 6. Remove from oven and cool on a baking rack for 5 minutes. Serve warm.
• 7. Leftover cookies are great microwaved about 7 seconds to make the marshmallow gooey again.

Steps:

• In a saucepan, combine the cream, milk, sugar, and salt and heat over medium-low heat. When the cream mixture just begins to steam, add the chopped chocolate, and stir, until melted. Stir in the peppermint oil. Divide the hot chocolate among mugs and top with whipped cream and chocolate shavings.

Steps:

• For the cookies: Preheat oven to 350 degrees F.
• In a medium bowl sift together flour, cocoa powder, baking soda and salt. Set aside. In a mixer beat together the butter with the sugars until fluffy, about 2 minutes. Add eggs 1 at a time, beating until smooth after each addition and scraping the sides of the bowl as necessary. Add in the vanilla. On a low speed beat in the flour mixture a little at a time. Gently mix in chocolate chips.
• On an ungreased cookie sheet, drop teaspoons of the batter about 2 inches apart. Bake until just cracked on top, about 8 to10 minutes, rotating the pan halfway through the cooking time. Cool completely.
• For the glaze: In a small bowl mix together the sugar; mint extract and water until smooth. Transfer mixture to a medium resealable plastic bag and snip off the corner. Drizzle glaze over cooled cookies. Let cookies stand until set, about 10 minutes.