Irresistible Peppermint Hot Chocolate Cookies: Your Ultimate Holiday Baking Guide
Peppermint Hot Chocolate Cookies are more than just a sweet treat; they’re a warm hug in cookie form, perfect for the cozy holiday season. Imagine soft, chewy cookies that give way to a delightfully gooey marshmallow center, reminiscent of a comforting mug of hot cocoa. These festive delights are ideal for nibbling by the crackling fire, sharing with loved ones, or even leaving a special plate out for Santa.
Disclosure: This post has been sponsored by USA PAN. As always, all opinions are my own.
The holiday season is synonymous with baking, and this year, these peppermint hot chocolate cookies are truly stealing the spotlight. There’s an undeniable magic in the air, a joy that only comes with festive traditions, and for many, that joy is deeply intertwined with the aroma of freshly baked goods filling the home.
The Irresistible Allure of Chocolate and Peppermint
I don’t know about you, but at this time of year, I become absolutely obsessed with the classic chocolate and peppermint combination. It’s a flavor pairing that just screams “holidays!” The rich, slightly bitter notes of premium chocolate perfectly complement the cool, refreshing kick of peppermint. This luscious blend creates a symphony of flavors that evokes the true spirit of the season, making these cookies an instant favorite for anyone who takes a bite. There’s a reason this duo has stood the test of time, becoming a beloved staple in holiday candies, drinks, and of course, baked treats.
Embrace the Holiday Baking Season
If you’re anything like me, you’re probably already gearing up for a month filled with abundant baking. The holidays have a unique way of bringing out my inner baker, unlike any other time of year. There’s something incredibly satisfying about transforming simple ingredients into delicious creations that bring smiles to faces. Whether you’re planning to host a festive cookie exchange party, carefully packing up delightful cookies to send to family and friends near and far, or simply taking a moment to treat yourself to something sweet, making cookies is an absolute must throughout the end of the year. These cookies are perfect for all these occasions, guaranteed to impress with their festive flavors and delightful surprise center.
The Secret to Perfect Cookies: Quality Bakeware
While I often rave about the delicious ingredients that go into my baked goods, I realized I haven’t spoken enough about the essential tools that ensure those creations turn out perfectly every single time. Good bakeware is truly the unsung hero in any kitchen, especially when it comes to delicate holiday cookies like these peppermint hot chocolate marvels. The quality of your baking sheets can make or break a batch of cookies, affecting everything from their texture and browning to how easily they release from the pan.
One of the brands I’ve come to rely on consistently is USA PAN. I absolutely adore baking cookies – more than almost anything else – so I need baking sheets that are not just good, but exceptional, and can truly stand up to the rigorous demands of frequent baking. Poor quality pans can lead to uneven baking, burnt bottoms, or cookies sticking, which is the last thing you want when putting effort into holiday treats for special occasions.
Why USA PAN Bakeware is a Game Changer for Cookie Enthusiasts
Dealing with baking sheets that warp, buckle, and stain after just a few uses used to be one of my biggest pet peeves. It was incredibly frustrating to invest time and effort into a recipe only to have it compromised by subpar equipment. That all changed when I discovered and started working with USA PAN bakeware. These are, hands down, the only baking sheets you will ever need to achieve consistently perfect results, batch after delicious batch.
I personally use their Heavy Duty Half Sheet Pan and Large Cookie Sheet Pan all the time. They are incredibly strong and robust, meaning they don’t warp under high heat – a common issue with lesser quality pans that can lead to uneven baking. Their superior non-stick coating ensures that your cookies release effortlessly, making cleanup an absolute breeze. This saves you valuable time and effort, especially during busy holiday baking marathons. Plus, they come with a lifetime warranty, which speaks volumes about the brand’s confidence in their product’s durability and performance.
The lifetime warranty is genuinely one of the standout features that makes these pans so exceptional. I have a friend who still uses her mom’s quarter sheet baking pan from USA PAN, and it’s still performing beautifully without a single warp or stain, even after decades of consistent use. This kind of longevity is not just convenient; it’s an investment in your baking success and reduces the need for constant replacements.
Have you noticed the distinctive ridged texture on USA PAN baking sheets? This isn’t just for aesthetics; it’s one of the signature aspects of their design, engineered for superior performance. This unique corrugated surface facilitates optimal air circulation and heat distribution, which is absolutely crucial for achieving perfectly and evenly baked cookies. No more burnt edges and raw centers! An added bonus is that with these pans, you often don’t even need to line your baking sheet with parchment paper, further simplifying your baking process and cleanup. It truly makes a noticeable difference in the outcome of your holiday bakes.
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Why You’ll Fall in Love with These Peppermint Hot Chocolate Cookies
Just take a moment to look at these gorgeous cookies! They came out absolutely perfect, and a significant part of that success is undoubtedly due to the high-quality USA PAN bakeware I used. But beyond the perfect bake, it’s the flavor and texture that will truly make you lose your mind. These cookies are intensely chocolatey, with just the right refreshing touch of peppermint to balance the richness. But the real showstopper? That incredibly gooey, melty marshmallow center. It’s truly the “icing on the cake,” transforming each bite into a decadent experience. It’s like enjoying a warm, comforting mug of hot chocolate, but in the delightful, portable form of a cookie!
The only question left is: Will you be generous enough to share these delightful treats, or will you be tempted to keep every last one for yourself? (I won’t tell if you choose the latter!)
Expert Tips for Baking the Best Peppermint Hot Chocolate Cookies
- Chilling the Dough is Key: Don’t skip the 3-hour chilling time (or even overnight!). This step is crucial for preventing the cookies from spreading too much in the oven, ensuring a thicker, chewier texture, and allowing the complex flavors of chocolate and peppermint to meld beautifully. Cold dough bakes more evenly and holds its shape better.
- Perfect Marshmallow Placement: When flattening your dough disc, make sure the marshmallow is placed right in the center. Carefully wrap the dough around it, pinching and sealing all seams securely. This is vital to prevent the marshmallow from oozing out during baking, ensuring it remains perfectly gooey inside the cookie.
- Festive Toppings: For an extra special holiday touch, sprinkle the tops of the cookie dough balls with crushed candy canes or crushed peppermint candy before baking. This not only adds a beautiful visual appeal, making them even more festive, but also enhances the peppermint flavor and adds a delightful crunch with every bite.
- Serving Suggestions: These cookies are best served warm, when the marshmallow inside is at its meltiest and most delicious. Pair them with a cold glass of milk, a mug of hot cocoa (for a double dose of chocolatey goodness!), or even a festive peppermint chocolate martini for the adults!
- Storage: Once completely cooled, store your peppermint hot chocolate cookies in an airtight container at room temperature for up to 3-4 days to maintain their freshness and chewiness. For longer enjoyment, you can freeze them for up to 2 months. Simply thaw at room temperature or gently warm them in the microwave for that fresh-baked gooeyness.
Can I Add Chocolate Chips to the Cookie Dough?
Absolutely! If you’re a true chocolate lover and want to double down on the rich flavor, feel free to add some mini chocolate chips to the cookie dough. This will provide an extra burst of chocolate in every bite, making your peppermint hot chocolate cookies even more decadent and satisfying. Just fold them in gently after the dry ingredients have been incorporated into the wet mixture.
Essential Tools for This Recipe’s Success
To truly elevate your baking experience and achieve results just like these, I highly recommend investing in the bakeware I use almost daily. Check out the USA PAN Bakeware Large Cookie Sheet and the USA PAN Bakeware Half Sheet Pan. Once you start using them, you’ll understand why I say you’ll never need to buy another baking sheet again!
You all know how much I adore my KitchenAid 7-Quart Pro Line Stand Mixer, which I received last Christmas. It’s still going strong and remains my favorite appliance, always holding a prominent place on my counter. A reliable stand mixer makes quick work of cookie dough and ensures a smooth, consistent batter every time, saving your arms for other holiday tasks!
Are you searching for more fantastic holiday treats to add to your repertoire? Be sure to try these easy chocolate dipped candied orange slices. They make for beautiful and delicious holiday gifts or a sophisticated addition to your dessert spread, perfectly complementing the festive spirit.
Peppermint Hot Chocolate Cookies
equipment
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Half Sheet Pan
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KitchenAid 7-Quart Pro Line Stand Mixer
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USA Pan Bakeware Cookie Sheet
ingredients
- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/8 tsp salt
- 1/2 cup unsalted butter softened to room temperature
- 1/4 cup granulated sugar
- 3/4 cup packed dark brown sugar
- 1 egg room temperature
- 3/4 tsp pure vanilla extract
- 1/4 tsp peppermint extract
- 2 Tbsp milk
- 1 cup miniature marshmallows
instructions
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In a medium bowl, whisk together flour, cocoa powder, baking soda and salt until combined. Set aside.
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In the bowl of a stand mixer fitted with the paddle attachment, beat butter for 1 minute on medium speed until smooth and creamy. Add sugars and beat on medium high until fluffy. Beat in egg, vanilla and peppermint extract until combined. Scrape down the sides of the bowl as needed.
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Slowly add the flour mixture (dry ingredients) to the wet ingredients, beating slowly until combined. Add milk, beating until combined well.
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Cover with plastic wrap and chill the dough for 3 hours. You can also chill the dough overnight if you want!
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Preheat oven to 350 degrees F. Grease two USA PAN baking sheets lightly with butter.
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Form approximately 2 Tbsp of dough into a ball. Flatten the dough ball into a disc and place a mini marshmallow in the center. Wrap the dough up and around the marshmallow, making sure to seal well. Roll between your palms into a balm. Place on baking sheet. Repeat with remaining dough and marshmallows.
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Bake for 10 minutes until baked on the edges but still soft in the center. Let cool for 5 minutes on the cookie sheets. Serve warm.
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