Mint Hot Chocolate Cookies

IMG_5678We had some end-of-days weather the other week, so my mind wasn’t on pumpkin spice.  Instead, I thought about hiding inside and enjoying some hot chocolate. Then I thought that would make for a pretty solid cookie. Then I figured someone had probably already done that.

Of course they had—quite a few folks have made some variation on the idea, actually. I followed the recipe I found on Love From The Oven (she had the prettiest pictures) for the first go around and received some solid feedback. So, of course,  I made a few modifications for the second attempt. Nothing crazy, mind you…a little less flour, a little more hot chocolate. The addition of the mint is the most major difference and I mean, come on, it’s mint and chocolate. Not like it’s anything groundbreaking. Certainly tasty, though.

INGREDIENTS

  • 3 cups flour
  • 1 cup hot cocoa mix
  • 1 teaspoon salt
  • 1 1/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 and 1/4 cups butter, softened
  • 1 cup sugar
  • 2/3 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 1 1/2 cup chocolate chunks
  • 1 1/2 mini marshmallows

DIRECTIONS

  1. In large bowl, whisk together flour, hot cocoa mix, salt, baking soda, and baking powder. Set aside.
  2. Using a stand-up mixer set on high, cream together butter and sugars.
  3. Add eggs, vanilla, and peppermint extract and mix until fully incorporated.
  4. Slowly added the flour mixture, a cup or so at time, until just combined.
  5. Mix in to chocolate chunks and marshmallows. The batter will be somewhat thick, so use let the stand-up mixer do the work for you. If you don’t have a stand-up mixer, use some of that crazy forearm strength you’re known for. I’d say use a hand-mixer, but those things kind of blow these days—you’ll burn out the motor.
  6. Cover the bowl and refrigerate an hour or so (preferably overnight).
  7. Preheat oven to 350 degrees and prepare a baking sheet with parchment paper.
  8. Drop golfball sized balls of dough (roughly 2 tablespoons) onto baking sheet about 2 inches apart.
  9. Baking for about 12  – 15 minutes.
  10. Remove from over and let cool on baking sheet for about 5 minutes before moving to a wire rack.
  11. Actually tell your friend that “[your] stomach hurts because [you] ate too many cookies.”
  12.  Be OK with #11.
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