As a child, mint and I did not get along. I tolerated it in toothpaste, but that was about it. Mint chewing gum, mint chip ice cream, and candy canes could have disappeared off the face of the planet and I wouldn’t have shed a tear. At some point before high school, however, my taste buds reconsidered, and I began chewing mint gum by the Costco (brick-sized) pack, making up for lost time with mint chip ice cream, and…well, still ignoring candy canes. Let’s be honest—candy canes are iconic and they can be great when incorporated into other treats, but there are far tastier holiday goodies to be had than a plain candy cane! For instance, these peppermint hot chocolate cookies.
Even though I’ve come to love mint (and especially mint + chocolate), the boyfriend has not. As a result, I don’t do much baking with mint, so when I signed up for the Great Food Blogger Cookie Swap this year, I jumped at the opportunity to whip up some peppermint hot chocolate cookies for people who would (hopefully!) appreciate them more than the boyfriend.
I based these peppermint hot chocolate cookies on a recipe for brookies (that’s a cross between a brownie and a cookie, for those of you who are unfamiliar with the term), so they’re soft and chewy with a slightly crinkly exterior, and then I tossed in some marshmallow bits and peppermint pieces to make them all festive and wintery. This was my first time baking with marshmallow bits so I wasn’t sure what to expect, but I love how they maintain their shape in the oven and I don’t have to worry about a sticky mess like I might with regular marshmallows. Prior to baking, they’re similar in texture to the marshmallows in Lucky Charms, but after sitting atop a moist, chocolatey cookie for a few hours, they become nice and smooshy like regular marshmallows.
This year’s Great Food Blogger Cookie Swap was the first one in which I’ve participated, but it certainly won’t be the last! I had so much fun sending and receiving cookies from friendly folks across the country, as well as seeing other people’s creations on Instagram. A big thank you to Becca from Dash of Texas, Christina from For Bacon, and Chandra from The Daily Dabble for the delicious cookies and for helping me get into the holiday spirit!
- 3 tablespoons margarine
- 3 tablespoons shortening
- 2/3 cup sugar
- 2 eggs
- 1/2 cup semi-sweet chocolate chips, melted
- 1 teaspoon vanilla extract
- 1 1/4 cups flour
- 2 tablespoons cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup semi-sweet chocolate chips
- 1/3 cup marshmallow bits + extra for top (if desired)
- 1/3 cup peppermint baking pieces + extra for top (if desired)
- Preheat the oven to 350 degrees.
- In the bowl of a mixer, cream together the margarine, shortening, and sugar. Add the eggs one at a time, mixing to incorporate the first before adding the second. Add the melted chocolate chips and vanilla extract and mix until smooth.
- In a separate bowl, combine the dry ingredients: flour, cocoa powder, baking powder, and salt. Add the dry ingredients to the mixing bowl and mix until smooth, scraping down the sides of the bowl with a spatula as needed.
- Gently fold the chocolate chips, marshmallow bits, and peppermint baking pieces into the dough.
- Scoop the dough into balls, about 2 tablespoons each. Place the dough balls on a baking sheet lined with parchment paper or a silicone mat, leaving 2 inches between cookies. Press additional marshmallow bits and peppermint baking pieces into the tops of the cookies (if desired). Bake for 9-10 minutes. Let the cookies sit on the baking sheet for at least 5 minutes before transferring to a cooling rack.
- I use Hershey’s special dark cocoa powder (although regular is fine, too), Kraft marshmallow bits (these are NOT the same as mini marshmallows!), and Andes peppermint crunch baking bits.
- These cookies are best enjoyed the day you bake them, but they will keep quite well in an airtight container for up to a week.