Peppermint Hot Cocoa Cookies
healthierhomemade.co
January 19, 2025
super easy
Peppermint Hot Cocoa Cookies
Servings: 16
Ingredients
- 1 cup Butter, softened
- 1 1/2 cup Cane sugar
- 2 Eggs
- 2 tsp Vanilla
- 1/2 tsp Peppermint extract
- 1/2 tsp Baking soda
- 1 tsp Salt
- 3 1/2 cup Einkorn flour (use 3 c all purpose flour)
- 3/4 cup Cocoa (we love Dutch processed)
- 2 cup Peppermint marshmallows (buy or use our homemade recipe, attached)
- 1 cup Chocolate chips
- 1 cup Crushed candy canes (we love Yum Earth)
Instructions
- Preheat oven to 350 degrees and grab 2 cookie sheets
- In bowl of a stand mixer with paddle attachment or bowl with a hand mixer, add 1 c softened butter and 1 1/2 c cane sugar. Beat well for 3-5 minutes.
- Then add in 2 eggs, 2 tsp vanilla extract, and 1/2 tsp peppermint extract. Beat well another 2-3 minutes. Scrape bowl sides as necessary
- Turn off mixer, add in 1/2 tsp baking soda, 1 tsp salt, 3 1/2 einkorn flour, 3/4 c cocoa. Mix on low just until incorporated.
- Then with mixer on low, add in 2 c peppermint marshmallows and 1 c chocolate chips. Mix for just 10-15 seconds til ingredients are combined
- Turn off mixer
- Add crushed candy canes to a bowl.
- Scoop out dough using desired size, I used 1/4 c measure for larger cookies
- Dunk the top of cookie into crushed candy canes and place on cookie sheet, spacing out 1-2 inches
- Bake at 350 degrees for 15-18 minutes until cookies are cooked and set, do not overcook
- Cool for 10 minutes, then enjoy!
Notes
Storage
- Store cookies in airtight container or ziploc bag at room temperature for 3-4 days. Freeze extras if desired for up to 2 months. Thaw at room temperature before eating for 1 hours if you freeze
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