Peppermint Hot Chocolate Cookies

These Peppermint Hot Chocolate Cookies bake up soft, thick and taste just like hot chocolate. The tops are frosted with dark chocolate and then topped with crushed candy canes. These cookies are perfect to enjoy all season long!

Course Dessert

Cuisine American

Keyword chocolate recipe, cookie recipe, holiday dessert, holiday recipe

Prep Time 15

Cook Time 10

Chill Time 2

Total Time 2 25

Servings cookies

Calories 214

Author Gayle

Ingredients

½ cup unsalted butter
12 ounces semi-sweet chocolate chips
1¼ cups packed light brown sugar
3 eggs
2 teaspoons vanilla bean paste (or vanilla extract)
1½ cups all-purpose flour
¼ cup unsweetened cocoa powder
¼ teaspoon salt

FOR THE TOPPING:

24 dark chocolate wafers , I used Ghirardelli dark chocolate wafers (can also use chocolate chips)
¼ cup crushed candy canes

Instructions

In a medium saucepan, melt butter and chocolate chips together until smooth. Set aside to cool.
in a large bowl, cream together the brown sugar, eggs, and vanilla bean paste/extract. Gently pour in the cooled chocolate mixture and beat on low speed. Stir in flour, cocoa powder, and salt until just combined.
Cover bowl and refridgerate for about 2 hours, or until dough is firm. This step is mandatory, as you do not want to end up with thin, spread out cookies.
When dough is chilled, preheat oven to 350°F. Line two large baking pans with parchment paper or lightly grease with non-stick cooking spray.
Drop dough using a 1-1.5 tablespoon scoop onto prepared baking sheet. Bake for 10-12 minutes, or until the edges start to crack and the middle is slightly firm. Be careful not to overbake, as the cookies should be soft and chewy.
Remove from the oven and place one chocolate wafer on top of each cookie. Let set for 2-3 minutes, and then gently swirl with a knife to frost. Then top each cookie with crushed candy canes. Let set for about 15-20 minutes.

Notes

Cookies will last in an airtight container at room temperature for up to five days.

Nutrition