Sarah Fennel, the talented baker behind Broma Bakery, has crafted a delightful holiday treat that captures the essence of hot chocolate in cookie form. These Peppermint Hot Chocolate Cookies feature a rich chocolate-peppermint base, a layer of melted dark chocolate, and a perfectly toasted marshmallow topping. Fennel describes them as having a chewy, soft texture, almost brownie-like, thanks to the brown sugar in the dough. The combination of rich chocolate, refreshing peppermint, and toasted marshmallow creates a truly decadent flavor profile. This easy, one-bowl recipe requires no chilling time, making it perfect for holiday baking.
Decadent Chocolate and Peppermint Flavor
Fennel emphasizes that the richness of the chocolate is beautifully balanced by the cool peppermint, and the toasted marshmallow elevates the experience to another level. The recipe, featured in her cookbook Sweet Tooth, promises a delightful treat that’s both familiar and innovative. She recommends slightly underbaking the cookies, allowing them to firm up on the hot baking sheet as they cool. The ideal texture is set edges with soft and spongy centers.
Peppermint Hot Chocolate Cookies Recipe
This recipe yields 12 cookies and requires approximately 35 minutes of active preparation time, with a total time of about an hour.
Ingredients:
- 1 cup packed light brown sugar
- ½ cup (4 oz.) unsalted butter, at room temperature
- 1 large egg, at room temperature
- 2 tsp. vanilla extract
- ¾ tsp. peppermint extract
- 1½ cups (about 6⅜ oz.) all-purpose flour
- ⅓ cup (about 1 oz.) Dutch-process cocoa powder
- ½ tsp. baking soda
- ½ tsp. table salt
- 1 cup (about 6 oz.) semisweet or bittersweet chocolate chips
- 12 jumbo marshmallows (from 1 [16-oz.] bag)
- Crushed candy canes
Instructions:
Preheat and Prepare: Preheat oven to 350°F (175°C). Arrange racks in the upper and lower thirds of the oven. Line two large rimmed baking sheets with parchment paper.
Cream Butter and Sugar: In a stand mixer with a paddle attachment, beat brown sugar and butter on medium-high speed until light and fluffy (about 2 minutes). Scrape down the sides as needed.
Incorporate Wet Ingredients: Add the egg, vanilla extract, and peppermint extract. Beat on medium-high speed until light and pale (about 2 minutes), scraping down the sides.
Combine Dry Ingredients: Add flour, cocoa powder, baking soda, and salt. Beat on low speed until just combined, ensuring no streaks of flour remain (about 1 minute).
Portion and Shape Dough: Using a 1½-ounce cookie scoop, divide the dough into 12 equal mounds. Roll each mound into a ball with lightly greased hands. Place the dough balls onto the prepared baking sheets, spacing them at least 2 inches apart.
Bake: Bake for 10-12 minutes, rotating the pans halfway through, until the cookies are puffed and set around the edges but still slightly soft in the centers.
Cool and Prepare for Broiling: Remove from oven and let cool slightly on the baking sheets for about 15 minutes. Increase oven temperature to broil, positioning the rack about 7 inches from the heat source.
Melt Chocolate: Melt chocolate chips in a microwave-safe bowl in 30-second intervals, stirring after each, until fully melted.
Assemble: Spread about 2 teaspoons of melted chocolate over each cookie, leaving a ½-inch border. Flatten marshmallows slightly and place one on top of the chocolate on each cookie.
Toast Marshmallows: Broil one baking sheet at a time until marshmallows are golden brown and melted (1-2 minutes). Watch closely to prevent burning. Gently press down on marshmallows if desired. Sprinkle with crushed candy canes. Cool slightly before serving.
